No-Bake Lemon Icebox Pie

As the sun shines brightly and temperatures rise, the craving for something cool and refreshing often takes center stage in our culinary endeavors. Enter the world of no-bake desserts—a realm where convenience meets indulgence, particularly appealing during the warm summer months. Among the many delightful options available, the Zesty No-Bake Lemon Icebox Pie stands out as a perfect choice. This dessert encapsulates the essence of summer with its vibrant lemon flavor, creamy texture, and the perfect balance of sweetness and tartness. Whether you’re hosting a backyard barbecue, celebrating a special occasion, or simply seeking a refreshing treat to enjoy at home, this pie is sure to impress.

Looking for a refreshing dessert to beat the heat? Try the Zesty No-Bake Lemon Icebox Pie! This easy-to-make treat features a crunchy graham cracker crust and a creamy, citrusy filling that perfectly balances sweetness and tartness. Ideal for summer gatherings, backyard barbecues, or simply a sweet indulgence at home, this pie is sure to impress. With minimal prep time and delightful flavors, it’s a must-have recipe for any occasion.

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Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 cup granulated sugar

1 (8 oz) package cream cheese, softened

1 cup sour cream

¾ cup fresh lemon juice (about 4-5 lemons)

Zest of 2 lemons

1 teaspoon vanilla extract

1 cup heavy whipping cream, chilled

Lemon slices and mint leaves, for garnish (optional)

Instructions

Prepare the Crust: In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are fully coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust. Place the crust in the refrigerator to chill while you prepare the filling.

Make the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the sugar and mix until combined.

Add Sour Cream and Lemon: Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until well combined and smooth.

Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture until fully incorporated. Be careful not to deflate the whipped cream; it should remain light and fluffy.

Fill the Crust: Remove the graham cracker crust from the refrigerator. Pour the lemon filling into the crust and spread it evenly with a spatula. Smooth the top for a lovely finish.

Chill the Pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor and texture.

Serve: Once chilled, slice the pie and garnish each piece with a slice of lemon and mint leaves if desired. Serve cold and enjoy the refreshing flavors!

Prep Time, Total Time, Servings: 20 mins | 4 hours chill | 8 servings