Hamdi Saidani Two cans of sweetened condensed milk, fresh lemon juice, egg yolks, and lemon zest whisked together and baked in a buttery graham cracker crust make this Pioneer Woman lemon icebox pie one of the easiest pies you can pull off. It bakes for just 15 minutes, then chills in the fridge for 2 hours. The recipe serves eight and takes about 30 minutes of hands-on work.
Ree bakes the graham cracker crust on its own first so it sets firm before the wet filling goes in, which keeps the bottom from turning soggy. The filling is just four ingredients whisked together in one bowl, no cooking on the stove, no tempering eggs. The acid from the fresh lemon juice reacts with the condensed milk and thickens the custard naturally, so the short bake is really just to set the egg yolks and firm everything up.
Ree uses fresh lemon juice from about 6 lemons instead of bottled because the flavor is brighter and less metallic. She zests all the lemons before juicing them since it’s nearly impossible to zest a lemon that’s already been squeezed flat. The filling should still have a slight jiggle in the center when it comes out of the oven because it sets the rest of the way in the fridge as it cools.
Pioneer Woman Lemon Icebox Pie
Description
A creamy lemon icebox pie with a graham cracker crust, tangy lemon custard filling, and fresh whipped cream, baked and chilled for an easy summer dessert.
Ingredients
For the Crust:
For the Filling:
Instructions
- Preheat the oven to 350 degrees F. Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix with a fork until the crumbs are well coated and stick together when pinched.
- Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until set, about 10 minutes. Set aside to cool slightly, about 10 minutes.
- Whisk together the sweetened condensed milk, lemon juice, egg yolks, and lemon zest in a medium bowl until combined.
- Pour the filling into the crust. Bake until the center is set but still slightly jiggly, about 15 minutes.
Let cool for 30 minutes, then refrigerate until fully chilled, about 2 hours. - Before serving, beat the heavy cream, powdered sugar, and vanilla in a large bowl with a mixer on medium speed until soft peaks form. Dollop on the center of the pie and serve.
FAQs
What other cold pies are good for summer cookouts?
The Coconut Cream Pie stays chilled and slices clean straight from the fridge, so it travels well to a party. A Fruit Tart with fresh berries is lighter if you want something that isn’t as rich. Both pair nicely next to a lemon pie because you get creamy, fruity, and citrusy all on one table without anything overlapping.
Can I use limes instead of lemons?
Yes, and you’d basically be making a key lime pie with the same method. Use the same amount of juice and swap the zest. The filling turns out a little sweeter and less sharp than lemon, so some people add an extra tablespoon of juice to keep that tartness.
My graham cracker crust keeps crumbling when I cut slices. What’s going wrong?
Not enough butter, or the crumbs weren’t pressed firmly enough into the pan. Really push them down hard with the bottom of a measuring cup, especially where the sides meet the base. That corner is where most crusts fall apart. If it still crumbles, try adding one more tablespoon of melted butter next time.
Can I top this with meringue instead of whipped cream?
You can, but it changes the whole vibe of the pie. Meringue needs to be browned under a broiler or with a torch, and it doesn’t hold up well overnight in the fridge. Whipped cream is simpler, stays soft, and keeps the pie feeling light and cold the way an icebox pie is supposed to.
How many lemons do I actually need?
Plan on about 6 medium lemons to get a full cup of juice. Some lemons give you more, some less, so buy 7 or 8 to be safe. Roll each one on the counter with your palm before cutting, which breaks up the inside and gets you more juice per squeeze.
