Pioneer Woman Lemon Icebox Pie

This Pioneer Woman Lemon Icebox Pie is a creamy and tangy recipe, which uses sweetened condensed milk and fresh lemon juice. It’s a refreshing summer dessert, ready in about 3 hours and 5 minutes.

Pioneer Woman Lemon Icebox Pie Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 2 Tbsp. granulated sugar
• 7 Tbsp. salted butter, melted

For the Filling:

• 2 (14-oz.) cans sweetened condensed milk
• 1 cup fresh lemon juice
• 5 large egg yolks
• 1 Tbsp. lemon zest

For the Topping:

• 1 cup heavy cream
• 2 Tbsp. powdered sugar
• 1/2 tsp. vanilla extract

How To Make Pioneer Woman Lemon Icebox Pie

1. Prep and bake the crust: Preheat oven to 350°F. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into a 9-inch pie plate. Bake for 10 minutes and let it cool slightly.
2. Make the filling: In a large bowl, whisk together the sweetened condensed milk, lemon juice, egg yolks, and lemon zest until smooth and combined.
3. Bake the pie: Pour the filling into the pre-baked crust. Bake for 15 minutes, or until the center is set but still slightly jiggly.
4. Cool and chill: Let the pie cool at room temperature for 30 minutes. Then refrigerate it for at least 2 hours until fully chilled and set.
5. Add whipped topping: Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or dollop over the chilled pie.

Recipe Tips

• Can I make this pie ahead of time? Yes, it actually tastes better when made a day in advance.
• Why is my filling runny? Be sure to bake until the center is just set and allow enough chilling time.
• Can I use bottled lemon juice? Fresh lemon juice is best, but bottled can work if you’re in a pinch.
• How to get clean pie slices: Use a sharp knife dipped in hot water and wipe between cuts.
• Is the crust homemade or store-bought? This recipe uses a homemade graham cracker crust, but store-bought works too.

What To Serve With Lemon Icebox Pie

This cool and tangy pie goes great with:

• Fresh berries
• Mint sprigs for garnish
• A glass of iced tea or lemonade
• Vanilla ice cream
• Light sparkling wine

How To Store Lemon Icebox Pie

Refrigerate: Store covered in the refrigerator for up to 4 days.

Freeze: You can freeze the pie (without whipped topping) for up to 2 months. Thaw overnight in the fridge before serving.

Lemon Icebox Pie Nutrition Facts

• Calories: 620kcal
• Total Fat: 35g
• Saturated Fat: 20g
• Cholesterol: 209mg
• Sodium: 290mg
• Total Carbohydrates: 68g
• Sugars: 62g
• Protein: 11g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a different crust for this pie?
Yes, a vanilla wafer or shortbread crust works well too.

How long does it need to chill?
At least 2 hours, but longer is better for a firmer texture.

Can I make it without baking?
The crust and filling both need a brief bake to set properly.

What kind of cream works best for topping?
Use heavy whipping cream for best results.

Can I add meringue instead of whipped cream?
Yes, but it will require an additional bake to brown the meringue.

Try More Recipes:

• Pioneer Woman Lemon Icebox Pie
• Pioneer Woman Lemon Drop Martini
• Pioneer Woman Lemon Meringue Pie