Old-fashioned Lemon Icebox Pie

Old-fashioned Lemon Icebox Pie is creamy and zesty, with fresh lemon juice and zest and Eagle Brand condensed milk–it’s a classic Southern staple!

Old-fashioned Lemon Icebox Pie is creamy and zesty, with fresh lemon juice and zest and Eagle Brand condensed milk--it's a classic Southern staple!

Summer is finally winding down according to the calendar, although here in Georgia you can’t go by that—it’s still in the high 80s here almost every day…but that’s better than the mid-to-high 90s, which is what we’ve had most of the summer!

Old-fashioned Lemon Icebox Pie is creamy and zesty, with fresh lemon juice and zest and Eagle Brand condensed milk--it's a classic Southern staple!

Soon the food blog recipes will be transitioning to all things apple and pumpkin but first, I wanted to share with you this refreshing treat for those waning hot days. This Old-fashioned Lemon Icebox Pie is one of my favorite non-chocolate desserts because it’s easy, number one, but also because it’s fabulous in its simplicity: Eagle Brand condensed milk, fresh lemon juice, egg yolks, and a graham cracker crust is basically all you need.

Old-fashioned Lemon Icebox Pie is creamy and zesty, with fresh lemon juice and zest and Eagle Brand condensed milk--it's a classic Southern staple!

This Old-fashioned Lemon Icebox Pie is creamy, zesty, sweet, and refreshingly cool as it slides down your throat. The crunch of the graham cracker crust is the perfect accompaniment to the creamy, lemony filling.

Old-fashioned Lemon Icebox Pie is creamy and zesty, with fresh lemon juice and zest and Eagle Brand condensed milk--it's a classic Southern staple!

How to Make Old-fashioned Lemon Icebox Pie

For this pie, you can use a store-bought crust or make your own with crushed graham crackers. I’ve done both and either way turns out just fine! Whisk together a couple of egg yolks along with a can of condensed milk and fresh lemon juice and zest. Toss in a pinch of salt, whisk it all until blended, then pour into the crust. The pie only needs to bake about 15 minutes, then just let it cool and keep it in the refrigerator until you’re ready to serve.

Old-fashioned Lemon Icebox Pie is creamy and zesty, with fresh lemon juice and zest and Eagle Brand condensed milk--it's a classic Southern staple!

You can make this pie a couple of days in advance if you need to. You can even freeze it until you need it! How’s that for flexibility? And don’t think you should only serve Lemon Icebox Pie in the summertime—it’s often on our Thanksgiving table and Christmas too!

Serve this Old-fashioned Lemon Icebox Pie with Pulled Pork Sandwiches and Slaw or Fried Chicken, Butterbeans, and Mashed Potatoes

Enjoy!

Old-fashioned Lemon Icebox Pie is creamy and zesty, with fresh lemon juice and zest and Eagle Brand condensed milk--it's a classic Southern staple!
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Lemon Icebox Pie
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 


Course: Dessert
Cuisine: American
Servings: 8
Author: Lucy
Ingredients
  • 1 graham cracker crust, 9-inch deep dish or 10-inch regular
Pie Filling
  • 2 egg yolks
  • 1 can Eagle Brand sweetened condensed milk
  • 4 tsp fresh lemon zest
  • 1/2 cup fresh lemon juice
Whipped Cream Topping
  • 1 cup heavy whipping cream, cold
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
Instructions
Pie Filling
  1. Preheat oven to 350. Whisk together egg yolks, sweetened condensed milk, lemon juice, and lemon zest. Pour into pie crust. Bake at 350 for 20 minutes. Allow pie to cool completely on wire rack, about one hour. Cover and chill for at least 4 hours and up to two days. 

Whipped Cream Topping
  1. Beat whipping cream at high speed of a stand mixer until foamy. Add sugar and vanilla and beat at high speed until soft peaks form. Spoon whipped cream over slices of pie.

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Old-fashioned Lemon Icebox Pie is creamy and zesty, with fresh lemon juice and zest and Eagle Brand condensed milk--it's a classic Southern staple!

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