If sunshine had a flavor, I think it would taste like this No-Bake Lemon Icebox Pie. It’s light, creamy, refreshingly tart, and comes together with just a few pantry staples—no oven required (because we all know summer kitchens need a break!). Whether you’re pulling this together in a hurry for a potluck or just craving something sweet and citrusy after dinner, this one’s a keeper in my home. Let’s make dessert feel effortless and bright—just the way it should be!
Why You’ll Love This Recipe
This pie feels like a little celebration with every bite. It’s one of those desserts that seems fancy, but trust me—it’s delightfully simple to make. I used to whip this up for family brunches and it always disappears fast. Here’s why it checks all the boxes:
- Completely no-bake—no oven, no problem!
- Creamy, dreamy texture with just the right amount of lemony zing.
- Only 6 simple ingredients (most of which you probably have right now).
- Perfect for make-ahead entertaining or when it’s just too hot to think.
Ingredients Breakdown
Essentials
- 1 (9-inch) graham cracker pie crust (store-bought or homemade)
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest (plus more for garnish)
- 1 (8 oz) tub whipped topping, thawed (like Cool Whip)
- Optional: Fresh lemon slices, mint, or extra whipped topping for garnish
Pro Tips
- Fresh lemon juice works best, but bottled will do in a pinch—just choose one without additives.
- If you want a homemade crust, combine 1 ½ cups crushed graham crackers with 6 tablespoons melted butter and press into a pie dish.
- Zest your lemons before juicing—it’s much easier that way!
Step-by-Step Instructions
- In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth and well-blended.
- Fold in the whipped topping gently using a spatula—go slow to keep it light and airy.
- Pour the lemon filling into the graham cracker crust and smooth out the top with a spatula.
- Cover the pie and refrigerate for at least 4 hours, or overnight, until set and chilled through.
- Before serving, garnish with extra whipped topping, lemon zest, lemon slices, or fresh mint if desired.
- Slice, serve, and enjoy every cool, citrusy bite!
Chef’s Tips and Tricks
- Don’t skimp on chill time—it’s what sets the filling and makes each slice hold beautifully.
- Use a cold bowl and spatula when folding in whipped topping for best texture.
- Lining the pie crust with a thin layer of melted white chocolate helps prevent sogginess—especially great for parties!
Recipe Variations and Serving Suggestions
- Make it key lime: Swap lemon juice for lime juice and zest.
- Mini pies: Use a muffin tin lined with cupcake wrappers to create adorable individual pies.
- Lemon-blueberry twist: Add a layer of blueberry preserves or fresh blueberries before pouring in the filling.
- Top with toasted coconut for a tropical twist.
FAQs
How long does this pie last in the fridge?
It will keep beautifully for up to 4 days if covered tightly with plastic wrap or stored in an airtight container.
Can I freeze this lemon pie?
Yes! This pie freezes well—just thaw it in the fridge for a few hours before serving. It’s actually delicious slightly frozen too (like an ice cream pie!).
Is there a dairy-free version?
You can try using coconut condensed milk and a dairy-free whipped topping like Cocowhip. The texture will be slightly different but still delish!
Recipe Card
Chill Time: 4 hours
Total Time: 4 hours 10 minutes
Ingredients:
- 1 (9-inch) graham cracker pie crust
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 (8 oz) tub whipped topping, thawed
- Optional garnish: lemon slices, mint, extra whipped topping
Instructions:
- Whisk together condensed milk, lemon juice, and zest in a bowl.
- Gently fold in whipped topping until fully combined.
- Pour into graham cracker crust and smooth the top.
- Refrigerate for at least 4 hours or overnight until set.
- Garnish as desired, slice, and serve chilled.
If you make this No-Bake Lemon Icebox Pie, I’d love to see your sweet creations! Tag me on Instagram @thekitchensaid and don’t forget to leave a review below—your feedback makes my day (and helps others find the goodness too!). 🍋💛
