Lemon Icebox Pie
This creamy lemon icebox pie is made with fresh lemon juice, sweetened condensed milk, and cream cheese in a spiced graham cracker crust.
Our lemon icebox pie is cold, creamy, and full of lemon flavor in the best way. It’s a little different from the classic.
There are no eggs and no baking the filling, but it’s rich thanks to cream cheese and sweetened condensed milk.
And, the crust? It’s got a warm, spiced variation with coconut, cinnamon, and ginger. It’s not the old-fashioned lemon pie your grandma made, but you might like it even more.
If you’re looking for more summer pie recipes, try our frozen peanut butter pie, no bake key lime cheesecake, and pink lemonade pie!
Ingredients for Lemon Icebox Pie
For the Crust
- 9 full sheets of graham crackers, broken up
- 2 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ cup sweetened coconut flakes
- 6 tablespoons unsalted butter, melted
For the Filling
- 16 ounces cream cheese (block-style), softened
- 1 (14-ounce) can sweetened condensed milk
- ¼ cup sour cream
- ¾ cup fresh lemon juice (about 4 lemons)
- 3 tablespoons lemon zest
Optional Toppings
- Whipped cream or Cool Whip
- Lemon slices or fresh berries
How to Make Lemon Icebox Pie
Step 1: Bake the Crust
Preheat the oven to 350°F. In a food processor, combine graham crackers, brown sugar, cinnamon, ginger, and coconut.
Pulse until it looks like wet sand. Slowly pour in the melted butter while processing until everything sticks together a bit.
Press into a 9-inch pie dish using your hands or the bottom of a glass. Bake for 8–10 minutes until it smells fragrant then let it cool completely.
Want to skip the coconut? That’s fine. Just leave it out or swap in finely chopped pecans.
Step 2: Make the Filling
In a large bowl, use an electric mixer to beat the softened cream cheese and sweetened condensed milk until smooth and lump-free.
Add sour cream, fresh lemon juice, and zest. Mix until everything is combined and creamy.
Pour the filling into your cooled crust. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours or overnight.
Why This Recipe Works
This isn’t your average lemon icebox pie with condensed milk. The cream cheese makes it thicker and tangier, kind of like a no-bake cheesecake meets lemon pie.
Our pie has all the flavor of a traditional Eagle Brand lemon icebox pie, but it’s creamier and a little more substantial.
Tips for Success
- Use fresh lemon juice and zest for the best flavor. Bottled just doesn’t taste the same.
- Don’t rush the chill time. The filling needs time to set before slicing.
- Want a stronger lemon flavor? Add an extra tablespoon of zest.
Can I use Eagle Brand condensed milk?
Absolutely. That’s the brand we usually grab. It’s sweet, thick, and one of our favorites. If you have a favorite brand, use it instead.
Is this a no-bake lemon pie?
Sort of. The crust is baked for better texture, but the filling is no-bake.
What’s the difference between this pie and an old-fashioned lemon icebox pie?
Old-fashioned versions usually fall into two camps: some use egg yolks, lemon juice, and sweetened condensed milk and are baked until set, then chilled.
Others use just three ingredients: cream cheese, lemon juice, and sweetened condensed milk and skip the oven entirely.
Our version uses condensed milk and lemon juice but adds cream cheese and sour cream for a richer, tangier filling. The crust gets baked, but the filling stays no-bake.
It’s creamier than the custard-style pies and a little more flavorful than the super simple 3-ingredient ones.
Storing and Serving
Serve this pie cold, straight from the fridge. Add a dollop of whipped cream or Cool Whip and a lemon slice. Leftovers will keep in the fridge for 3–4 days, tightly covered.
It also pairs really well with blueberries or raspberries.
Other Dessert Recipes
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Ingredients
Crust
- 9 graham crackers, full sheets, broken into squares
- ¼ cup sweetened coconut flakes
- 2 tablespoons light brown sugar, packed
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
Filling
- 16 ounces block-style cream cheese, softened
- 14 ounces sweetened condensed milk
- ¼ cup sour cream
- ¾ cup freshly squeezed lemon juice, freshly squeezed (about 4 lemons)
- 3 tablespoons lemon zest
Optional Toppings:
- Whipped cream or cool whip
- Lemon slices
Instructions
To Make the Crust:
- Preheat the oven to 350°.
- Place the graham crackers, brown sugar, cinnamon, ginger, and coconut flakes in a food processor. Pulse until a fine, sandy texture forms.9 graham crackers2 tablespoons light brown sugar½ teaspoon ground cinnamon1 teaspoon ground ginger¼ cup sweetened coconut flakes
- With the processor still running, slowly pour the butter into the mixture, and blend until the crumbs start to pull away from the edges.6 tablespoons unsalted butter
- Transfer the crumb mixture into a 9-inch pie dish. Press the crumbs into the dish firmly with your fingers or the bottom of a glass, making sure the crust is well packed.
- Bake for 8-10 minutes or until the crust is fragrant. Allow the crust to cool completely before adding the filling.
To Make the Filling:
- In a large bowl, use an electric mixer to combine the cream cheese and condensed milk until smooth ensuring no lumps remain.16 ounces block-style cream cheese14 ounces sweetened condensed milk
- Add the sour cream, lemon juice, and lemon zest and mix until well combined.¼ cup sour cream¾ cup freshly squeezed lemon juice3 tablespoons lemon zest
- Pour the filling into the cooled crust. Use a spatula to smooth the filling in an even layer. Cover with plastic wrap, and refrigerate for at least 4 hours or until the pie is set.
- Serve cold and enjoy!
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice. Actual calories will vary.
- If you’d prefer not to use coconut in the crust, simply leave it out or swap it with finely ground pecans.
- Store leftovers covered in the fridge for 3–4 days.