Description
A refreshing and creamy lemon icebox pie that evokes summer nostalgia, perfect for any occasion.
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- ½ cup unsalted butter, melted
- For the Filling:
- 1 can (14 ounces) sweetened condensed milk
- ½ cup sour cream (can substitute with Greek yogurt)
- ½ cup fresh lemon juice (about 2-3 lemons)
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- For Serving:
- Whipped cream
- Lemon slices or zest for garnish
Instructions
- Preheat your oven to 350°F (175°C) and prepare the crust by mixing graham cracker crumbs and sugar in a bowl.
- Pour in the melted butter and mix until the mixture resembles wet sand. Press into a 9-inch pie pan.
- Bake for 8-10 minutes until lightly golden, then let it cool.
- In a mixing bowl, whisk together sweetened condensed milk, sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
- Once cooled, pour the filling into the crust and spread evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, add whipped cream and garnish with lemon slices or zest.
Notes
The pie tastes even better after a day in the fridge. Use fresh lemon juice for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg