Name: Lemon Icebox Pie
Total time: 1 hour 40 minutes plus chilling
Yield: Makes one 9-inch pie
Ingredients: 14 whole graham crackers (about 200 g); ¼ cup (50 g) granulated sugar; ¼ tsp. kosher salt; 6 Tbsp. unsalted butter, melted; 2 (14-oz.) cans sweetened condensed milk; Zest of 2 lemons (about 2 Tbsp.), plus 1¼ cups lemon juice, strained (from 6–8 lemons); 8 large egg yolks; 2 cups heavy cream; ½ tsp. vanilla extract; ¼ cup (28 g) powdered sugar

A sliced frozen lemon icebox pie with a graham cracker crust on a pie plate with whipped cream.

Photo by Travis Rainey, Prop styling by Linden Elstran, Food styling by Rebecca Jurkevich

You can never be exactly sure what you’ll get from a lemon icebox pie. It could be baked, chilled, and topped with meringue. Or no-bake, made from cream cheese, gelatin, or another setting agent. And the crust might contain whatever cookie-like thing the baker found in their pantry—saltines, gingersnaps, and vanilla wafers all work.

Inspired by the pie at Clancy’s in New Orleans, this old-school version keeps it classic. The pie filling is a sunny mix of sweetened condensed milk, eggs, fresh lemon juice, and lemon zest, baked in a buttery graham cracker crust. (Feeling extra? Make your own graham crackers.) Chilled in the freezer, the pie takes on a sherbet-like texture that’s cool, creamy, and positively exhilarating.

Chef David Guas calls it a win for dinner parties: “It’s simple, quick, and keeps for over a week.” Want a softer Key-lime-pie-style vibe? Let the frozen pie sit out for 10–15 minutes before slicing (or, instead of freezing, refrigerate for at least 12 hours). Top with a mound of vanilla-scented whipped cream, or garnish each slice with its own dollop.

This recipe was adapted for style from ‘DamGoodSweet’ by David Guas and Raquel Pelzel. Buy the full book on Amazon or ThriftBooks.

Recipe information

Total Time
1 hour 40 minutes plus chilling
Yield
Makes one 9-inch pie

Ingredients

14 whole graham crackers (about 200 g)

¼ cup (50 g) granulated sugar

¼ tsp. kosher salt

6 Tbsp. unsalted butter, melted

2 (14-oz.) cans sweetened condensed milk

Zest of 2 lemons (about 2 Tbsp.), plus 1¼ cups lemon juice, strained (from 6–8 lemons)

8 large egg yolks

2 cups heavy cream

½ tsp. vanilla extract

¼ cup (28 g) powdered sugar

Preparation

Step 1
Heat oven to 325°F. Break 14 whole graham crackers (about 200 g) into small pieces and place in the bowl of a food processor with ¼ cup (50 g) granulated sugar and ¼ tsp. kosher salt. Pulse 8 times, until cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and crackers and sugar are combined. Pour in 6 Tbsp. unsalted butter, melted, and pulse until melted butter is evenly distributed and the mixture holds its shape when you squeeze it, about 12 one-second pulses. Transfer crumb mixture to a 9" springform pan and pack mixture into the bottom and two-thirds of the way up sides of the pan. (Alternatively, use a 9" freezer-safe pan pan.) Use the bottom of a measuring cup to press the pie crust into place. Place pan on a rimmed baking sheet and set aside.
Step 2
Whisk 2 (14-oz.) cans sweetened condensed milk and 1¼ cups lemon juice, strained in a small mixing bowl to combine; set aside. Whisk 8 large egg yolks and zest of 2 lemons (about 2 Tbsp.) in a medium bowl until yolks are pale, 30–60 seconds. Add lemon juice mixture to egg mixture and whisk to combine.
Step 3
Pour lemon filling into prepared graham cracker pie crust, and carefully transfer the baking sheet to oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a wire rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie). Freeze for at least 6 hours or overnight.
Step 4
Pour 2 cups heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add ½ tsp. vanilla extract and ¼ cup (28 g) powdered sugar; whip on low speed to combine and then increase to medium-high and whip until medium-stiff peaks form, about 1½ minutes.
Step 5
Wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan’s sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of whipped cream and serve immediately.
Do ahead: Lemon icebox pie can be baked and kept frozen for up to 1 week. Make whipped cream just before serving.
Photo by Travis Rainey, Prop styling by Linden Elstran, Food styling by Rebecca Jurkevich
Editor’s note: This lemon icebox pie recipe first appeared on Epicurious in December 2009 and has been edited for style. Head this way for more of our favorite lemon desserts →