Lemon Icebox Pie II Recipe - Allrecipes.com
Lemon Icebox Pie II Recipe

Lemon Icebox Pie II

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"This recipe uses both evaporated milk and sweetened condensed milk for a very rich taste."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a medium bowl, mix together graham cracker crumbs and 2/3 cup sugar. Add melted butter or margarine, stirring until ingredients are thoroughly combined. Pat mixture into baking dish. Bake in preheated oven for 7 minutes. Cool.
  3. In a large mixing bowl, beat softened cream cheese until fluffy. Mix in 1/2 cup sugar. Add chilled evaporated milk, chilled condensed milk, and lemon juice. Beat until smooth. Mixture will be firm. Spread mixture into cooled graham cracker crust. Chill several hours before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 02, 2003

This recipe is by far the best!!! I remember as a little girl eating lemon icebox pie. I've had a hard time finding anyone that knew what I was talking about when mentioning this pie. I am very thankful to have found it! It tastes even better than I remembered. My husband helped me make it. So that right there tells you how easy it was to make. I ate one piece and my husband ate the rest.It was soooo good!!! Our two year old daughter liked it as well. It didn't even last a full 24 hours. I know that it's goining to be a favorite of the entire family.

Most Helpful Critical Review
Oct 16, 2002

I tried this reciped twice and I end up with a soupy liquid mixture that never thickens.


18 Ratings

May 03, 2009

You MUST pay attention to the specified sizes on the evaporated and sweetened condensed milk. The cans specified are much smaller than those that are available at my grocery store, so I had to measure out 10 ounces of each. The pie set right up, within half an hour. If I'd put two regular sized cans of both types of milk in, the pie would quite likely have been the runny mess others have described. But if you pay attention to the measurements, you get something that tastes and feels almost exactly like the pies I remember my great aunt making in old-fashioned metal ice cube trays.

Feb 23, 2009

Just add a packet of unflavored gelatin. Per directions for thickening.

Aug 29, 2002

my mother used to make this pie when I was a kid back in Louisiana. I have been looking for years for this recipe...this is the one...thank you.......

Oct 05, 2009

I agree if you mix it with rightly measured ingredients and mine firmed right up! I used a pre-made pie crust...so I had left over pie filling so I added another 8oz cream cheese to it and an cup of sugar to the remains and to me that "pie filling" was even better... I belive recipes are designed to be changed to suit ur taste...so if you like a little extra cream...add some! This will also help with the FIRMNESS! :) EAT ON!

Mar 18, 2003

I have tried this recipe several times. I finally realized that it takes about two days in a cold fridge for filling to set. If you try to freeze the filling for several hours, it will get soupy when defrosted to eat. Some sort of reaction must take place between lemon juice and condensed milk and this takes "TIME". I will try to reduce pet milk and mix lemon juice and condensed milk first before adding ingrediants seperatly into the whole mix. Best tating lemon pie I ever ate and all my friends think so too! This is the only saving grace for this pie though.....

Mar 11, 2011

A KITCHEN DISASTER: 1. WARNING: PHOTO IS MISLEADING! A traditional, round pie is shown, but the recipe calls for a 9 X 13 inch baking dish. Without reading the recipe, I glanced at the photo and included a pre-packaged, deep-dish graham cracker pie crust on my shopping list. Sure enough, I had about 2 cups of extra filling leftover, which I stored in seperate containers to be eaten like pudding. Who cooks a "pie" in a 9 X 13 inch baking dish? 2. It gets worse: FILLING DID NOT SET! This after 24 hours refrigeration. Obviously there is too much of a liquid ingredient, which one I'm not sure. I was very careful with the measurements, careful to correctly translate the outdated listed quantities (evaporated milk and sweetened condensed milk are available today in 12 and 10 oz. cans, respectively, not 5 oz.). The mixture wasn't "firm" as stated. The end result was a gloopy mess, less set than pudding. The leftover filling I had reserved never set, either, after days of refrigeration. The taste was good, deepening the mystery of which ingredient was over-quantified. So many cooks have had setting failure with this recipe that it should be removed from the site.


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  • Calories
  • 507 kcal
  • 25%
  • Carbohydrates
  • 53.4 g
  • 17%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 30.4 g
  • 47%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 374 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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