Lemon Icebox Pie
Lemon Icebox Pie is easy to make a head of time and keeps in your freezer for up to 3 months but it never lasts that long.
Ingredients
- 1 Graham Cracker Crust, or make from scratch (12 graham crackers - crushed, 2 Tbsp Sugar, 1 stick butter - melted and pressed into a pie tin)
- ¼ Cup Lemon Juice, Fresh is best
- 14oz. can of Sweetened Condensed Milk
- 8oz. Cream Cheese, room temp
- 1 Tbsp Lemon Zest
- Whip Topping , for serving
- Optional: Lemon Zest, Fresh Berries for garnishing
Instructions
- Prepare your graham cracker crust (homemade or store-bought) and set aside.
- In a mixer, blend the fresh lemon juice, sweetened condensed milk, room-temperature cream cheese, and lemon zest until smooth and creamy.
- Pour the filling into the prepared crust.
- Freeze for at least 4hours until firm.
Before serving, let the pie sit on the counter for about 10 minutes for easier slicing. Top with whipped topping and optional lemon zest or fresh berries.