Q1: What is an "icebox pie"?

The term "icebox pie" is a charmingly old-fashioned name for a no-bake pie. It comes from the era before modern refrigerators were common, when people had insulated "iceboxes" cooled with a large block of ice. An icebox pie is any pie whose filling is set by chilling it in the icebox or refrigerator, rather than by baking it in an oven.

Q2: Do I have to use fresh lemon juice, or can I use the bottled kind?

For the absolute best, brightest, and most authentic flavor, freshly squeezed lemon juice is highly recommended . Bottled lemon juice often has a duller, more one-dimensional, and sometimes slightly bitter flavor compared to the vibrant taste of fresh lemons. Since lemon is the star flavor here, using fresh makes a huge difference.

Q3: How do I keep my graham cracker crust from getting soggy?

A great trick to prevent a soggy crust is to create a moisture barrier. You can do this by brushing the bottom and sides of the crust with a thin layer of melted white chocolate and letting it set before you add the filling. For a simpler method, you can bake the empty crust at 350°F for 8-10 minutes and let it cool completely before filling, which helps to dry it out and make it sturdier.

Q4: Can I make this pie with low-fat cream cheese or fat-free condensed milk?

It is strongly recommended to use the full-fat versions of both the cream cheese and the sweetened condensed milk for this recipe. The fat content is crucial for the rich flavor and, more importantly, for the pie's ability to set up into a firm, creamy, and luscious texture. Low-fat versions can result in a pie that is runny and does not set properly.

Q5: My pie filling is lumpy. What did I do wrong?

A lumpy filling is almost always caused by using cream cheese that is not fully softened to room temperature. If the cream cheese is still cold and firm, it won't be able to beat into a smooth, creamy consistency, and you will be left with small lumps. Be sure to let your cream cheese sit out on the counter for at least an hour or two before you begin.

The Best Easy No-Bake Lemon Icebox Pie

Name: The Best Easy No-Bake Lemon Icebox Pie
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1 (9-inch) prepared graham cracker crust; 2 (8 ounce) packages cream cheese, softened; 1 (14 ounce) can sweetened condensed milk; 2 lemons, juiced; 1 teaspoon lemon zest; Whipped cream, for garnish (Optional); Fresh mint leaves, for garnish (Optional)

The Best Easy No-Bake Lemon Icebox Pie

A classic, easy-to-make lemon icebox pie with a creamy, no-bake filling. The recipe involves beating softened cream cheese until fluffy, then mixing in sweetened condensed milk, fresh lemon juice, and lemon zest until smooth. This tangy and sweet filling is then poured into a pre-made graham cracker crust and chilled in the refrigerator for at least two hours until firm. It’s a perfect make-ahead dessert for a hot day.

Author: Grace
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 2 hours 10 minutes (includes chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: No-Bake, Mixing, Chilling
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 (9-inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest
Whipped cream, for garnish (Optional)
Fresh mint leaves, for garnish (Optional)

Cook Mode Prevent your screen from going dark

Instructions

In a medium mixing bowl, beat the softened cream cheese with an electric mixer until it is light and fluffy.
Add the sweetened condensed milk, lemon juice, and lemon zest to the bowl. Mix until the filling is smooth and well combined.
Pour the lemon mixture into the prepared graham cracker crust and spread it evenly.
Refrigerate the pie for at least 2 hours, or until the filling is firm and set.
Before serving, garnish with whipped cream and fresh mint leaves, if desired.
Slice and serve chilled.

Notes

This is a no-bake recipe that uses a prepared crust for quick and easy assembly.
It is essential to use softened cream cheese to ensure the filling is smooth and free of lumps.
The pie must be chilled for at least two hours for the filling to set properly before slicing.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 500-600
Sugar: 55-65 g
Sodium: 400-500 mg
Fat: 30-38 g
Saturated Fat: 18-24 g
Trans Fat: 0 g
Carbohydrates: 50-60 g
Fiber: 1-2 g
Protein: 8-10 g
Cholesterol: 90-110 mg

Find it online: https://www.eatswithsoul.com/lemon-icebox-pie/