This Lemon Icebox Pie is a no-bake treat that can be made ahead with just a few simple ingredients!
Yield:9 Servings 1x
For the crust:
16 graham crackers (240 grams) crushed to crumbs
½ cup (113 gm) unsalted butter, melted
6 tablespoons brown sugar, packed
1 teaspoon kosher salt
For the filling:
1–1/2 cups heavy whipping cream
4 ounces cream cheese at room temperature
1 (14 ounce) can sweetened condensed milk
1–1/2 tablespoons lemon zest
1/2 cup fresh squeezed lemon juice (from about 3 large lemons)
½ cup heavy whipping cream
3 tablespoons sugar
To make the crust:
Combine all of the ingredients together in a large bowl until it comes together into a sandy mixture. Pat the crumbs into the bottom and 1” up the sides of a 9” springform pan. Set aside while you assemble your filling.
To make the pie:
In a large bowl, whip the heavy whipping cream on medium speed using the whisk attachment until stiff peaks form and the mixture becomes fluffy and cloud-like. Set aside.
In a separate bowl, beat the cream cheese until smooth and no lumps remain. Stir in the condensed milk, lemon zest, and lemon juice until smooth. Use a rubber spatula to fold in the whipped cream until fluffy and combined. Spread the mixture into the pan on top of the crust and place in the freezer to firm up, about 2 hours. At that time, make the topping by whipping the cream and sugar on medium speed until it thickens to a cloud-like consistency. Gently spread this on top of the lemon filling and place back in the freezer to freeze until solid, about 6 hours. When ready to consume, run a warm knife along the edges of the pan to release the pie from the sides. Slice and serve cold!