Pioneer Woman Lemon Icebox Pie

This refreshing Pioneer Woman Lemon Icebox Pie is made with a buttery graham cracker crust, sweetened condensed milk, fresh lemon juice, egg yolks, and a dollop of whipped cream. This recipe creates a supremely creamy and tangy custard pie that is simply irresistible and so easy to make. Perfect for any summer cookout or family gathering, this classic bake-and-chill pie serves 8 and is a true crowd-pleaser.

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 (from about 6 lemons)
• 5 large egg yolks
• 1 Tbsp. lemon zest
• 1 cup heavy cream
• 2 Tbsp. powdered sugar
• 1/2 tsp. vanilla extract

How To Make Pioneer Woman Lemon Icebox Pie

1. Make and bake the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix with a fork until all the crumbs are moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes until set, then let it cool on a wire rack for about 10 minutes.
2. Mix the filling: In a separate medium bowl, whisk together the sweetened condensed milk, fresh lemon juice, egg yolks, and lemon zest until smooth and fully combined.
3. Bake the pie: Pour the lemon filling into the slightly cooled graham cracker crust. Bake for about 15 minutes, until the center of the pie is set but still has a slight jiggle to it.
4. Cool and chill: Let the pie cool on a wire rack for 30 minutes. Afterwards, transfer it to the refrigerator and chill for at least 2 hours until it is completely cold and firm.
5. Top and serve: Just before you’re ready to serve, beat the heavy cream, powdered sugar, and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the fresh whipped cream onto the center of the chilled pie and serve immediately.

Recipe Tips

• Use Fresh Lemon Juice: For the best bright and tangy flavor, always use freshly squeezed lemon juice. Bottled juice can have a muted taste and won’t give this classic pie its signature fresh flavor.
• Don’t Overbake the Filling: The pie is perfectly baked when the center is mostly set but still wobbles slightly when you gently shake the pan. It will continue to firm up as it cools and chills in the refrigerator.
• Pack the Crust Firmly: Use the flat bottom of a drinking glass or a measuring cup to press the graham cracker crumb mixture tightly into the pie plate. This creates a sturdy crust that won’t crumble when you slice the pie.
• Whip Cream Just Before Serving: For the best texture, make the whipped cream topping right before you plan to serve the pie. This ensures it’s light, fluffy, and fresh.

What To Serve Lemon Icebox Pie

This pie is a complete and satisfying dessert all on its own. The combination of the crumbly crust, creamy filling, and light whipped cream topping provides all the flavor and texture you need. It is best served chilled, straight from the refrigerator. A simple cup of hot coffee or a glass of unsweetened iced tea would be the perfect beverage to enjoy alongside it.

How To Store Lemon Icebox Pie Leftovers

Refrigerate: Loosely cover any leftover pie with plastic wrap and store it in the refrigerator. It is an excellent make-ahead dessert and will stay fresh and delicious for up to 3 days.

Freeze: You can freeze this pie for longer storage. Place the pie uncovered in the freezer until it is firm, then wrap it tightly in a layer of plastic wrap followed by a layer of aluminum foil. It will keep for up to 1 month. Thaw in the refrigerator before serving.

Pioneer Woman Lemon Icebox Pie Nutrition Facts

• Serving Size: 1 slice
• Calories: 620 kcal
• Total Fat: 35g
• Saturated Fat: 20g
• Trans Fat: 1g
• Cholesterol: 209mg
• Sodium: 290mg
• Carbohydrates: 68g
• Fiber: 0g
• Sugar: 62g
• Protein: 11g

Frequently Asked Questions

Why is it called an icebox pie? The name is a charming holdover from the past. Before modern electric refrigerators, people used insulated cabinets called “iceboxes” that were kept cold with a large block of ice. Since this pie needs to be chilled to set properly, it earned the name “icebox pie.”

Is this the same as a lemon meringue pie? No, they are different. A lemon icebox pie has a creamy, sweet custard filling in a graham cracker crust and is topped with whipped cream. A lemon meringue pie has a tarter, curd-like filling in a traditional pastry crust and is topped with a baked meringue.

Do you have to bake lemon icebox pie? Yes, this pie requires baking. The graham cracker crust is baked briefly to make it firm. More importantly, the filling contains raw egg yolks, so it must be baked to be safe to eat and to help the custard set properly.