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This recipe for old fashioned lemon icebox pie with condensed milk is a keeper! We're making our Eagle Brand lemon icebox pie with eggs (without cream cheese) for that silky smooth custard filling! This is the original lemon icebox pie recipe my dad shared with me so many years ago, and it's perfect for lemon lovers!
Servings: 10 slices
Calories: 264kcal
Equipment you may need
Ingredients
Graham Cracker Crust
- 1½ cup (200 g) graham crackers - crushed (about 12 full graham cracker sheets)
- 6 tablespoon (89 ml) salted butter - melted
- ¼ cup (55 g) brown sugar - packed
- ¼ teaspoon (1 ml) ground cinnamon - optional
Lemon Pie Filling
- 2 14-oz. cans sweetened condensed milk
- 1 teaspoon (10 ml) lemon zest - packed
- juice of 5 medium lemons
- pinch salt
- 4 large egg yolks - room temperature
Whipped Cream (Optional)
- 1 cup (238 g) heavy cream - cold
- 3 tablespoon (44 ml) powdered sugar
- ½ teaspoon (2 ml) pure vanilla extract
Instructions
- Preheat oven to 325°F. If using a tart pan with a removable bottom, line the bottom of your pie pan with parchment paper.
- In a bowl, combine the crust ingredients and mix well until graham crackers are fully saturated with butter and mixture holds together when pressed.1½ cup graham crackers, 6 tablespoon salted butter, ¼ cup brown sugar, ¼ teaspoon ground cinnamon
- Pour graham cracker mixture into a 9-inch deep dish pie pan with removable bottom. Use the bottom of a cup or jar to press the crust down and along the sides. Set aside.
- 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.
Nutrition
Serving: 1 slice | Calories: 264 kcal | Carbohydrates: 21 g | Protein: 3 g | Fat: 19 g | Saturated Fat: 11 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 143 mg | Sodium: 164 mg | Potassium: 87 mg | Fiber: 1 g | Sugar: 12 g | Vitamin A: 685 IU | Vitamin C: 10 mg | Calcium: 47 mg | Iron: 1 mg
Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!