Lemon Icebox Pie Recipe
Lemon icebox pie is one of my favorite pies. I grew up eating this. My mom would often make it during the summer time. Therefore, for me, it is a summertime kind of dessert. I feel as though it is “light and airy” and a perfect warm weather dessert.
Most lemon icebox pie recipes are pretty similar…lemon juice and sweetened condensed milk are the two major ingredients in pretty much all recipes.
I came across Joanna Gaines lemon pie recipe a couple of years ago. It was essentially the same as the lemon icebox pie that my mom had been making for years. However, my mom always bought her graham cracker crust and well I…I like to make mine.
My mother also always made her own cool whip. There are so many out there that do not realize how simple it is to make your own cool whip. Homemade is SO much better.
Before starting this pie, place a bowl in the freezer (you will use this for your whip cream). Also, I like to use a metal bowl for this.
Graham Cracker Crust
1 plastic sleeve of graham crackers, crushed
1/3 cup white sugar
6 tablespoons of butter, melted
You will combine the crushed graham crackers, sugar, and butter. From there, you will press it into a greased pie dish. I use the solid vegetable oil for greasing. I just use a paper towel to rub the oil all over the pie plate. Also, I use a 9-10″ pie plate. Anything smaller than this and I have lots of filling left over that I end up throwing out.
Next, you will press the crust into the pie dish. My edges are not usually uniform in shape and I like this because it gives it a “fresh and homemade” look. Once you have the crust pressed in, you will bake at 350 for about 10 minutes.
Having a homemade graham cracker crust just really gives the pie an edge over store bought crusts. However, if you want to save some time, you can buy a store bought graham cracker crust.
Lemon Icebox Pie Filling
3 14 oz cans of sweetened condensed milk
2/3 cup of freshly squeezed lemon juice
3 egg yolks
Pinch of salt
I combine all of these ingredients and beat (with paddle attachment) with my Kitchen Aid mixer. You will beat for a solid 4 minutes. I always set my timer. It seems as though if you do not mix long enough that the pie does not “set” like it should. So, make sure you mix for the entire time.
When you are finished mixing, just pour into pie crust and bake at 350 for 10 minutes. When ten minutes is up, just bump the edge of the pie to make sure the center is set. From there, I remove my pie and put on a cooling rack for about 3o minutes or so. Once cool, I put in the refrigerator for several hours. I like to refrigerate for a least 2-3 hours. It is even fine to let sit over night.
FYI – Eagle Brand sweetened condensed milk is the best but this time I used the off brand because that is what my grocery store had in stock.
Homemade Whip Cream
1 cup of heavy whipping cream
2 tablespoons of sugar
1 teaspoon of vanilla
Use the bowl that you have had in the freezer for this. Combine all three ingredients on high speed until the whip cream gets fluffy and takes shape. I like to use my handheld mixer for the whip cream. It will seem like you have to beat for a while, but this is fine…it takes a little bit of time. Once it has a good shape, it is ready. Spread the homemade whip cream to the top of your cold pie. I always like to wait until I am closing to serving my pie or taking it where it has to go before I add the homemade cool whip on top.
This lemon icebox pie recipe is simple and delicious. It is a huge hit every time I make it. Also, as you can tell, I used disposable pie plates. I like a pretty pie plate, but this was easier because I was giving it away.