What could be better than a simple, easy lemon icebox pie recipe? Eagle Brand condensed milk, egg yolks and a homemade graham cracker crust come together to make the perfect pie! This is the best lemon icebox pie with condensed milk!
Combine all remaining ingredients in a large bowl and whisk until smooth. Pour into prepare pie crust.
2 14-oz. cans sweetened condensed milk, 4 large egg yolks, 1 teaspoon lemon zest, juice of 5 medium lemons
Bake in preheated oven for 20 minutes or until filling is just set.
Chill in refrigerator, loosely covered in plastic wrap for 6 hours or overnight.
To make whipped cream, combine heavy cream, vanilla, and powdered sugar in a bowl or the bowl of a stand mixer. Whip for 3 minutes or until soft peaks form. Serve immediate with chilled pie.
1 cup heavy cream, 3 tablespoon powdered sugar, ½ teaspoon pure vanilla extract
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Notes
Graham cracker crumbs: To crush the graham crackers, I placed them in a gallon freezer bag and crushed them with a rolling pin. You can also use a food processor to crush them, or buy pre-crushed graham cracker crumbs.Removable-bottom Pie Pan: I used this pie pan to make this lemon icebox pie recipe -- I love it because it has a removable bottom so you can remove the entire pie all at once to make slicing easier! But you can use any pie pan you like, as long as it's at least 9-10 inches wide and 2 inches deep.