Recipe by Heather Simpson
"A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (9 inch)
prepared graham cracker crust
2 (8 ounce) packages
cream cheese, softened
1 (14 ounce) can
sweetened condensed milk
We loved this, but I did modify it just a little. I only had 8 oz cream cheese, so I folded about a cup of Cool Whip into the mix. I also used the juice of 1 lemon and 1 lime. Added 1 teaspoon of vanilla and 1/4 teaspoon orange extract. The recipe I normally use for lemon icebox pie only calls for condensed milk and lemon juice, but I like this recipe better, because I believe the cream cheese tones down the flavor of the condensed milk. We really enjoyed the creaminess and light lemon taste.
Disappointing. I thought two packages of cream cheese would be too much and I should have followed my instincts instead of the reviews (and made the other Lemon Icebox Pie recipe on this site that calls for only ONE package of cream cheese, darn it) Too cream cheesey tangy, not sweet enough because of it (I'm sure the sweetness level would be fine if only one package of cream cheese was used) and not lemony enough, even tho' I nearly doubled the amount of zest called for. I also made my own crust, using "Graham Cracker Crust," also from this site. It's a pretty pie, but it's not as mouthwatering good as it looks.
This recipe is fabulous! The pie comes out beautiful and so tasty. I used the zest and juice of 3 lemons and it turned out great. Just enough tartness to offset the sweetness of the cream cheese and condensed milk. A hint? Keep it in the freezer for a while before you eat it, makes it even more refreshing!
I made this pie tonight for a dinner party and everybody loved it. I did however, use the zest of 4 lemons! I also used a regular crust intstead of the graham. I really whipped the heck out of it to make it thick and creamy. UPDATE: USE THE ZEST OF 4 LEMONS, NOT THE JUICE OF 4 LEMONS!!!!
This was extremely easy to make and pleased my dinner guests. I recommend adding the cool-whip topping...it made the dessert much better. I also made my lower in fat by using lite cool-whip and fat free cream cheese! Every little bit helps!
Be sure to blend the cream sheese well before adding lemon juice or it will curdle and taste terrible!
This is actually one of my favorite summertime recipes for it's light refreshing flavor, the fact that it's an easy no bake recipe, and doesn't call for cool whip or jello. I've made it often and it's one of my most popular desserts. Seeing that it has some very mixed reviews, mostly addressing consistency and flavor, I will offer this...cans of sweetened condensed milk only come in 300 ml (10 oz) sizes around here so that's the amount I use, and it sets up quite well for me, so I would recommend using that amount only. Because the size of a lemon can vary and the recipe doesn't give a specific amount of juice, I would suggest adding the juice to taste so it doesn't get too tart. If more lemon flavor is desired, but it's tart enough, up the amount of lemon zest instead of adding more juice. To ensure a smooth filling, be sure to scrape down the bowl after beating the cream cheese, and add the milk and lemon slowly, again scraping the bowl occasionally until all is well incorporated. Finally, I have found that beating the mixture for a good five minutes after it's smooth yields a very light textured, mousse like result. Be sure to also use a 'tnt' crust if going the store bought route or it may detract from the overall flavor of the finished pie. I prefer to just mix up some graham crumbs, butter, and sugar if needed, and press into the pie plate. It isn't always necessary to bake a crumb crust.
This was EXCELLENT. I made it twice in one week. I used a shortbread ready-made pie crust from the store and fat-free cream cheese. I used real lemons one day and the next time I used a 1/2 cup of lemon juice from consentrate. Both worked out well. We kept it in the freezer until ready to serve. Thanks for a quick and perfect summer pie.
Very easy to make, and loved by everyone. I did use the juice of two lemons, and the zest of two lemons.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Icebox Pie III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 282
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See grandma’s sweet-and-simple recipe for tart and tangy lemon meringue pie!
See how to make tangy sopapilla cheesecake pie.
This sweet and creamy custard pie was a blue ribbon winner.