This Lemon Icebox Pie is light, refreshing, not to sweet and a cinch to make. Perfect for those hot summer nights.
It was a hot weekend here and is supposed to stay hot the rest of the week. I am not complaining, trust me. I would absolutely rather it be hot than cold. I think it’s easier to cool off than to try and stay warm. I probably sound crazy I know, but that’s just how I am.
When it gets hot like this, I love any kind of no-bake dessert. This Lemon Icebox Pie, well it’s kinda fabulous and luscious and refreshing and just down right delicious and you really, really need to make it. I could keep going on about it like telling you that it’s not too sweet, it’s not to lemony and the buttery graham cracker crust just makes it all that much better. I think instead of rambling on about this amazing pie, you should just make it and see for yourself how spectacular it is. It’s one of the easiest pies you’ll ever make, I promise.
This pie might just be the perfect summer dessert! I could have very easily eaten this entire pie by myself, but I refrained and did the kindly deed of saving some for my family.
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 2 tsp. sugar
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup coconut milk (I use light)
- 1/2 Tbsp. lemon zest
- 1/3 cup fresh lemon juice
- 1 cup Cool Whip
- 4-5 drop lemon food coloring (optional)
- 3/4 cup whipping cream
- 1/4 cup sugar
In medium bowl, mix crumbs, melted butter and sugar. Press evenly into a lightly buttered 9-inch pie plate. Use a measuring cup to press mixture into bottom and up the sides. Freeze for 10 minutes.
For the filling: in a large bowl beat the cream cheese on medium speed until smooth. Add sweetened condensed milk, coconut milk, lemon zest and juice. Beat until well combined and smooth. Gently whisk in the 1 cup Cool Whip and food coloring (if using).
Pour into prepared crust and place a piece of plastic wrap directly on top of the filling and freeze about 4 hours, or until firm.
Just before serving, whip the 3/4 cup whipping cream and 1/4 cup sugar until stiff peaks form. Spread on top of lemon filling. Garnish with lemon slices, if desired.
Freeze leftover pie covered with plastic wrap. Will keep for several weeks in freezer.
You can also use vanilla wafer crumbs for this pie. It takes about 4 cups of vanilla wafers to equal 2 cups crumbs. I think another great option would be shortbread cookies such as Lorna Doones. I haven't tried it, but I'm sure it would be delicious!
Recipe Source: Adapted from Taste of the South Magazine