Grandma’s Lemon Icebox Pie (No-Bake)

The best Lemon Icebox Pie! A simple and quick recipe, with a creamy lemon pie filling that pairs perfectly with the graham cracker crust.

📝 Ingredients

• 8 oz full-fat cream cheese (1 brick, softened)
• 1 (14-ounce) can sweetened condensed milk
• 1/2 Tablespoon lemon zest
• 1/2 cup freshly squeezed lemon juice (the juice of about 3 lemons)
• 1 teaspoon pure vanilla extract
• 1 9-inch graham cracker crust
• Optional Garnishes: whipped cream and lemon wedges

👨‍🍳 Instructions

1. 1In a large glass or plastic mixing bowl,...: In a large glass or plastic mixing bowl, beat the cream cheese with a hand mixer for about 3 minutes, or until it becomes smooth. Scrape down the bowl to ensure all the cream cheese is mixed.
2. 2Add the sweetened condensed milk, lemon juice, lemon...: Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract to the bowl with the cream cheese. Beat again for about 2 minutes, or until everything is fully incorporated and the mixture becomes smooth.
3. 3Pour the filling into the graham cracker crust...: Pour the filling into the graham cracker crust and spread it evenly. Cover the pie with a lid or plastic wrap and refrigerate for at least 3 hours, or overnight in the freezer. Remove from the freezer and allow to thaw on the counter for 15-20 minutes before serving.
4. 4Serve the pie cold with whipped cream and...: Serve the pie cold with whipped cream and lemon wedges, if desired. Enjoy!