Lemon Icebox Pie

A silky smooth, light and fluffy, rich and creamy pie overflowing with vibrant lemon flavor. It's a chilled dessert that's such a tempting treat on a warm day!

📝 Ingredients

• 1 1/4 cups (140g) graham cracker crumbs ((about 9 full size sheets))
• 1/8 tsp salt
• 2 1/2 Tbsp granulated sugar
• 5 Tbsp (70g) unsalted butter, (melted)
• 1/2 cup fresh lemon juice, (divided)
• 1 tsp powdered gelatin
• 1 (8 oz) pkg. cream cheese, (brought to room temperature)
• 1 (14 oz) can sweetened condensed milk
• 1 Tbsp fresh lemon zest
• 1/2 tsp vanilla extract
• Few drops natural yellow food color (and a tiny dot of red (such as Watkins or Simple Truth))
• 1/2 cup heavy whipping cream
• 3 Tbsp powdered sugar
• 1/2 tsp vanilla extract

👨‍🍳 Instructions

1. 1--- For the Crust ---
2. 2Preheat oven to 350 degrees. In a mixing bowl whisk together graham cracker crumbs, granulated sugar, and salt. Pour in butter and toss with a fork until evenly moistened.
3. 3Press mixture firmly into a 9-inch glass pie plate (standard size, not deep dish). You can use the bottom of a flat measuring cup to help press even.
4. 4Bake in preheated oven 10 minutes. Let cool completely on a wire rack until adding filling or it will melt.
5. 5--- For the Lemon Pie Filling ---
6. 6Add 2 Tbsp of the lemon juice to a small microwave safe mixing bowl, sprinkle gelatin over and whisk immediately. Let rest 5 minutes.
7. 7Meanwhile in a large mixing bowl using an electric hand mixer set on medium-high speed whip cream cheese until smooth and nicely fluffy for 3 minutes, scrape down bowl.
8. 8Heat gelatin mixture in the microwave on high power for 15 seconds or until gelatin is dissolved. Remove and whisk for 15 seconds (be ready to proceed to next step soon or gelatin mixture it will start to set as it cools).
9. 9To cream cheese add sweetened condensed milk, remaining lemon juice (6 Tbsp), lemon zest, vanilla extract and a few drops of natural yellow color (with a faint dot of red if you want a more natural lemon-like tone). Blend mixture on medium speed until well combined, scrape down bowl.
10. 10While mixing with mixer on medium speed pour gelatin mixture into cream cheese mixture and blend until evenly combined.
11. 11Pour mixture into cooled graham cracker crust and spread even.
12. 12Transfer to fridge and let chill until set, at least 4 hours.
13. 13--- For the Whipped Topping ---
14. 14In a medium mixing bowl whip heavy cream using an electric hand mixer until soft peaks form. Add powdered sugar and vanilla extract and whip until stiff peaks form.
15. 15Pipe whipped cream over pie using a pastry bag fitted with a star tip.
16. 16Store pie in the fridge for up to 3 days.