Old Fashioned Lemon Icebox Pie with Condensed Milk: Your New Favorite Easy & Creamy Dessert
This recipe for old-fashioned lemon icebox pie with condensed milk is an absolute must-try – a true keeper for any dessert lover! We’re crafting our version using the beloved Eagle Brand condensed milk and eggs (without cream cheese) to achieve that signature silky-smooth, perfectly set custard filling. This isn’t just any recipe; it’s a cherished family tradition, the original lemon icebox pie recipe my dad lovingly shared with me many years ago. It’s a delightful blend of tart lemon and creamy sweetness, making it the ultimate treat for lemon enthusiasts and a refreshing dessert, especially for warm summer days.
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If you’re looking for more delightful dessert inspirations to complement this classic, be sure to explore my Strawberry Banana Sorbet for a light, fruity treat, my Brown Butter Peach Tart for a sophisticated twist, and my Mango Popsicles for a tropical cool-down. And don’t forget to grab my Sweet Summertime Cookbook for a collection of my best recipes to make your summer culinary adventures unforgettable!
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The Story Behind My Dad’s Eagle Brand Lemon Icebox Pie with Condensed Milk
I can still vividly recall the first time I watched my father craft his legendary old-fashioned lemon icebox pie. I was just a small child, nestled in the comforting familiarity of my grandmother’s home in Sandusky, Ohio – a truly special place for our family, brimming with countless moments of love, laughter, and cherished memories. On that particular day, my father was meticulously separating eggs, a step I found utterly captivating and a little confusing.
Me: “Daddy, what are you making?”
Dad: “An icebox pie.”
Me: “Why is it called that?”
Dad: “Because you don’t cook it in the oven; you let it set in the refrigerator.”
Me: “Why don’t you use part of the eggs?”
Dad: “Because you don’t need them.”
Our conversation flowed like that for quite some time, a testament to my insatiable curiosity (a trait I confess I still possess). Every answer from him only sparked more questions in my young mind. The process seemed so simple, yet the anticipation of tasting this mysterious “icebox pie” was immense.
When I finally tasted the lemon icebox pie he made, it was nothing short of magical – SO incredibly good! The simplicity of its creation, using just eggs, fresh lemon juice, and sweetened condensed milk in a pre-made graham cracker pie crust, felt almost unbelievable given the depth of flavor. This southern lemon icebox pie recipe is a heartfelt tribute to him and the Lewis family’s enduring love for desserts. While it features some slight variations from the original lemon icebox pie recipe passed down through generations by his mother and grandmother, it proudly carries his seal of approval, ensuring its authentic, time-honored taste remains intact.
Is This a Truly No-Bake Lemon Icebox Pie Recipe? Understanding the Quick Bake
While traditional lemon icebox pies are often celebrated for being entirely “no-bake,” our recipe incorporates a brief baking period, making it a “quick-bake” version rather than strictly no-bake. In my dad’s original recipe, the acid from the lemon juice was sufficient to “cook” and set the egg yolks over several hours in the refrigerator. However, for an extra layer of food safety, a more reliable set, and an even creamier, richer texture, we quickly pop the assembled pie into the oven. This brief heat application helps the egg yolks firm up beautifully, ensuring a perfect slice every time.
Don’t let this quick oven step deter you; the baking time is minimal, often going by in a flash. The convenience and ease of this pie remain a core feature, guaranteeing a delicious outcome with very little fuss. It still captures the essence of an icebox pie – a refreshing, chilled dessert that sets to perfection – but with a modern twist for optimal results.
The History Behind the Name: Why is it Called an Icebox Pie?
The intriguing name “icebox pie” harks back to an era before modern refrigerators were commonplace. In my dad’s strictly no-bake original lemon icebox pie recipe, the pie was not baked at all. Instead, it was placed in the “icebox” – an insulated cabinet cooled by a large block of ice – to allow the natural acidity of the lemon juice to slowly set the eggs and create that wonderfully firm yet creamy texture. This method was a clever way to create delicious, chilled desserts without needing an oven, perfect for hot Southern climates.
Even in this updated old-fashioned lemon icebox pie recipe, the “icebox” (your modern refrigerator) remains a crucial element. After its brief bake, our lemon icebox pie still requires a significant chilling period in the fridge to fully set, firm up, and allow the flavors to meld beautifully. Much like an icebox cake or icebox cookies, the refrigerator is absolutely essential for the successful production and enjoyment of this quintessential lemon pie.
If you’re specifically seeking truly no-bake pie recipes, where no oven time is required whatsoever, you might enjoy my indulgent Turtle Pie or my delightful Cannoli Pie!
The Secret Ingredient: Sweetened Condensed Milk for Lemon Icebox Pie
So, what’s the fundamental secret to achieving a simple, yet extraordinarily delicious, lemon icebox pie recipe? The answer lies in one star ingredient: sweetened condensed milk! I personally gravitate towards Eagle Brand condensed milk for its consistent quality and rich flavor – and just to be clear, this post isn’t sponsored, it’s just my genuine preference! However, any brand of sweetened condensed milk you prefer will work wonderfully. For those seeking a dairy-free option, coconut condensed milk can be an excellent substitute, offering a similar creamy texture with a subtle tropical hint. This creamy filling is remarkably similar in texture and appeal to a classic key lime pie, but with the bright, zesty punch of lemon.
Sweetened condensed milk is essentially cow’s milk from which most of the water has been removed, and a substantial amount of sugar has been added. It’s then cooked down, resulting in a thick, syrupy consistency, a rich, sweet flavor, and a slightly caramelized undertone. This concentrated form allows it to act as a binder, a sweetener, and a texture enhancer all at once, creating that signature smooth, dense, and lusciously creamy custard texture that sets perfectly without extensive cooking. I honestly can’t imagine a lemon icebox pie without condensed milk; with it, it transforms into the perfect, effortlessly elegant dessert.
If you adore the vibrant lemon flavor of this pie, you might also enjoy this delicious homemade lemon cordial for a refreshing beverage pairing! And for those who appreciate classic baked goods, my Strawberry Crunch Cupcakes are a delightful treat. Speaking of strawberries, my French Strawberry Cake offers an easy, elegant, and incredibly delicious way to enjoy fresh strawberries.
Celebrating Heritage: The 2020 Juneteenth Cookout
Juneteenth, also known as Emancipation Day, is the longest-running African-American holiday and the oldest known celebration of the end of slavery in the United States. On June 19th, 1865, Union soldiers arrived at Galveston, Texas and announced to the enslaved people there that they had been declared free by the Emancipation Proclamation two and a half years earlier.
June 19th, shortened to “Juneteenth,” became a day of celebration for Black people in Texas and later across the country. Celebrations became an opportunity to reunite with family and loved ones, dress in their finest attire, eat lots of good food, and reflect on our history and heritage as a people. On June 17, 2021, the Juneteenth National Independence Day Act was signed, establishing Juneteenth as a federal holiday.
This Juneteenth, take time to celebrate with your family, and if you’re looking for some delicious foods to help with your celebration, in addition to this lemon icebox pie, you can check out ALL of the amazing recipes in the 2020 Juneteenth Cookout below!
I am absolutely thrilled to be sharing this incredible lemon icebox pie recipe as part of the Juneteenth celebration! One of my most cherished aspects of Black American culture is our food – how it brings us together, tells our stories, and distinguishes us. Recipes are not just instructions; they are passed down like oral histories, carrying the rich legacy of our flavors, unique spices, and unforgettable techniques.
I chose to share this specific icebox pie for the Juneteenth Cookout because this classic Southern recipe, having traveled with my family from the South up north to Ohio during the Great Migration and then lovingly passed down to me, perfectly encapsulates the spirit of Juneteenth. It’s a celebration of our joys in the face of struggle, a powerful reminder of where we came from, and a beautiful tradition of sharing love, delicious food, and good times across the generations. It’s a taste of history and resilience, sweet and enduring.
Essential Ingredients for Your Old-Fashioned Lemon Icebox Pie
The ingredients list for this pie remains wonderfully simple and true to its heritage, not much different from what my dad used all those years ago. To create this remarkably refreshing and creamy lemon icebox pie, you’ll need just a few key components:
- Fresh Lemon Juice & Zest: These are the stars for that unparalleled, bright lemony flavor. Using fresh lemon juice is non-negotiable for the best taste and the correct acidity needed to interact with the condensed milk. The zest adds an intense aromatic punch that truly elevates the pie, perfectly complementing the sweetness of the condensed milk.
- Egg Yolks: Crucial for helping the pie set into that characteristic rich, velvety custard texture. For optimal mixing and a smoother consistency, remember to separate your eggs while they’re cold (it’s easier!) and then let the yolks come to room temperature before incorporating them into the mixture.
- Sweetened Condensed Milk: As discussed, this is the magic ingredient! It provides the pie’s sweetness, acts as a binder, and gives it that signature creamy, dense texture. My family’s go-to is Eagle Brand milk, but any quality brand will yield delicious results.
- Graham Cracker Crumbs: The foundation for our classic, buttery, and slightly spiced graham cracker crust. You can save time by purchasing premade graham cracker crumbs, or for a fresher taste, crush your own graham crackers. Alternatively, a store-bought pie crust is a convenient option.
- Melted Salted Butter: Essential for binding the graham cracker crumbs together, creating a solid and flavorful crust. The salt in the butter also balances the sweetness.
- Brown Sugar: Adds a deeper, slightly caramel sweetness to the crust, enhancing its overall flavor profile.
- Cinnamon: An optional but highly recommended addition that imparts a warm, subtle spice to your pie crust, pairing beautifully with the lemon filling. If you’re a cinnamon enthusiast, you’ll adore my Cinnamon Roll Apple Pies!
This exquisite creamy lemon filling isn’t just for pie; it’s the very same luscious base I use for my incredibly popular Lemon Bars with Graham Cracker Crust! Both lemon desserts are wonderfully refreshing and perfectly suited for a hot summer day, offering a burst of sunshine in every bite.
To further enhance this delightful pie, I’m also including a quick and easy homemade whipped cream recipe to serve alongside it. While my dad always insisted it wasn’t part of the “traditional” family recipe (and he’d make sure to point that out with a chuckle!), I personally adore the light, airy contrast that fluffy whipped cream provides against the richer, tart lemon filling. For this simple whipped cream, you’ll need just three ingredients:
- Heavy Cream: Make sure it’s very cold for the best whipping results.
- Vanilla Extract: Adds a lovely aromatic depth to the cream.
- Powdered Sugar: Sweetens the cream and helps stabilize it for a smooth finish.
With all these wonderful ingredients gathered and ready, you’re perfectly set to embark on making this incredibly easy and utterly delicious lemon icebox pie!
Essential Equipment for Making Your Lemon Icebox Pie
The most crucial piece of equipment for effortlessly creating and serving this delightful lemon icebox pie recipe is a high-quality pie or tart pan with a removable bottom, much like this one. I personally use such a pan for nearly all my pie recipes, and for good reason: it makes serving an absolute breeze, significantly easier and neater than wrestling slices out of a traditional pie pan!
Gone are the days of sacrificing the aesthetic integrity of the first slice because it’s too challenging to cleanly remove it from the pan. With a removable-bottom pan, you have the incredible advantage of being able to lift the entire pie out of the outer ring all at once, allowing you to then slice it neatly on a flat surface, much like a cake. This ensures every slice looks as perfect as it tastes.
While a pan with a removable bottom is undoubtedly my preferred choice for its convenience and presentation benefits, you are certainly free to use any kind of 9-inch pie pan you like for this recipe. Just ensure that your chosen pan has sides that are at least 1.5 to 2 inches high to accommodate the filling adequately. Other helpful tools include mixing bowls, a whisk, a microplane zester, and a citrus juicer.
Step-by-Step Instructions for Your Perfect Lemon Icebox Pie
The comprehensive recipe card below provides detailed, step-by-step instructions for crafting this amazing pie, along with precise ingredient measurements and a helpful recipe video! However, here’s a quick visual overview of the key stages involved in making this incredibly easy and delicious lemon icebox pie:
In a large bowl, whisk together the fresh lemon juice, sweetened condensed milk, and a pinch of salt until well combined. Then, gently stir in the room-temperature egg yolks until the mixture is smooth and uniform.
Enhance the vibrant lemon flavor by zesting fresh lemon directly into the creamy filling. Mix thoroughly to distribute the aromatic zest throughout the luscious mixture, ensuring every bite is bursting with citrus.
Carefully pour the prepared lemon pie filling into your homemade graham cracker crust (or your preferred premade graham cracker crust). Ensure an even distribution of the filling before baking to achieve a consistent set and beautiful presentation.
Once baked, allow the pie to cool slightly before transferring it to the refrigerator. Chill it thoroughly until completely set, then top with freshly whipped cream just before serving for an irresistible finishing touch.
If you try this delightful recipe, I would absolutely love it if you could leave a star review rating and a comment below! Your feedback is so incredibly wonderful to hear and truly helps our community. And please don’t forget to share your beautiful creations with me by tagging @chenee_today on Instagram!
Expert Tips for Crafting the Perfect Lemon Icebox Pie
Achieving a show-stopping lemon icebox pie is easier than you might think with a few simple tips. These pointers will help ensure your pie is perfectly balanced in flavor, wonderfully set in texture, and always a crowd-pleaser:
- Fresh is Best for Lemons: Always use fresh lemon juice and zest. Bottled lemon juice simply doesn’t compare in terms of vibrant flavor and the natural acidity needed for the pie to set correctly. A microplane zester is your best friend for getting fine zest without the bitter white pith.
- Room Temperature Egg Yolks: While separating eggs is easier when they’re cold, allow your yolks to come to room temperature before mixing them into the filling. This ensures they blend smoothly and evenly, preventing any lumps and contributing to that silky texture.
- Don’t Overmix the Filling: Once all your filling ingredients are combined, whisk just until smooth. Overmixing can introduce too much air, which can sometimes lead to a less dense and creamy final texture.
- Press the Crust Firmly: When preparing your graham cracker crust, press the mixture firmly and evenly into the pie pan. This compaction is key to preventing a crumbly crust and helps it hold its shape beautifully when sliced. The bottom of a measuring cup or a flat-bottomed glass works perfectly for this.
- The Importance of Chilling: The chilling step is just as vital as the baking step. Allow your pie to chill for at least 6 hours, or ideally overnight. This extended time in the refrigerator ensures the filling is completely set, easy to slice, and the flavors have fully developed and harmonized.
- Prevent a Soggy Crust: To help prevent a soggy crust, you can pre-bake your graham cracker crust for about 8-10 minutes before adding the filling. Let it cool completely before pouring in the lemon mixture.
- Garnish Just Before Serving: If using whipped cream, add it just before serving to ensure it’s fresh, fluffy, and holds its peaks beautifully. A sprinkle of extra lemon zest can also add a pop of color and aroma.
Frequently Asked Questions About Lemon Icebox Pie
Here are some common questions you might have when making this delicious lemon icebox pie:
- Can I use a store-bought graham cracker crust? Yes, absolutely! While homemade crust is lovely, a good quality store-bought graham cracker crust works perfectly and saves a significant amount of time, making this dessert even easier to prepare.
- How long does lemon icebox pie last? When properly covered and refrigerated, your lemon icebox pie will stay fresh for 3-4 days. The flavors often deepen beautifully after the first day.
- Can I freeze lemon icebox pie? While technically possible, freezing is not recommended for optimal texture. The filling can become a bit watery or grainy upon thawing due to the dairy and eggs. It’s best enjoyed fresh and chilled from the refrigerator.
- What can I use instead of graham crackers for the crust? For a delightful variation, you can substitute graham cracker crumbs with crushed vanilla wafers (Nilla wafers), shortbread cookies, or even digestive biscuits. Adjust butter and sugar slightly as needed based on the cookie’s sweetness and fat content.
- Why did my pie not set? The most common reasons for a pie not setting are insufficient chilling time, or if using a no-bake version, not enough fresh lemon juice (which contains the acid needed to set the eggs). Ensure your pie chills for at least 6 hours, or preferably overnight. Our quick-bake method significantly reduces the chance of this issue.
📖 Recipe
Old Fashioned Lemon Icebox Pie with Condensed Milk
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Equipment you may need
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deep-dish tart pan
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whisk
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mixing bowls
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rolling pin
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food processor
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measuring cups and spoons
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plastic wrap
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microplane grater/zester
Ingredients
Graham Cracker Crust
- 1½ cup (200 g) graham crackers – crushed (about 12 full graham cracker sheets)
- 6 tablespoon (89 ml) salted butter – melted
- ¼ cup (55 g) brown sugar – packed
- ¼ teaspoon (1 ml) ground cinnamon – optional
Lemon Pie Filling
- 2 14-oz. cans sweetened condensed milk
- 1 teaspoon (10 ml) lemon zest – packed
- juice of 5 medium lemons
- pinch salt
- 4 large egg yolks – room temperature
Whipped Cream (Optional)
- 1 cup (238 g) heavy cream – cold
- 3 tablespoon (44 ml) powdered sugar
- ½ teaspoon (2 ml) pure vanilla extract
Instructions
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Preheat your oven to 325°F (160°C). If you’re using a tart pan with a removable bottom, for easier removal and cleaner slices, line the bottom of your pie pan with a round of parchment paper.
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In a medium-sized bowl, combine the graham cracker crust ingredients: crushed graham crackers, melted salted butter, packed brown sugar, and optional ground cinnamon. Mix thoroughly until the graham cracker crumbs are fully saturated with butter and the entire mixture holds together when pressed firmly.1½ cup graham crackers, 6 tablespoon salted butter, ¼ cup brown sugar, ¼ teaspoon ground cinnamon
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Pour the graham cracker mixture into your chosen 9-inch deep dish pie pan with a removable bottom. Using the bottom of a cup or a jar, firmly press the crust down into the bottom of the pan and evenly along the sides. This creates a compact and sturdy base for your pie. Set the crust aside.
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In a large bowl, combine all remaining ingredients for the lemon pie filling: both cans of sweetened condensed milk, room temperature egg yolks, packed lemon zest, and the fresh juice of 5 medium lemons, along with a pinch of salt. Whisk everything together until the mixture is completely smooth and thoroughly combined. Pour this luscious filling into your prepared graham cracker crust.2 14-oz. cans sweetened condensed milk, 4 large egg yolks, 1 teaspoon lemon zest, juice of 5 medium lemons
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Bake the pie in your preheated oven for 20 minutes, or until the filling is just set. You’ll know it’s ready when the edges are firm but the center still has a slight wobble when gently shaken. This quick bake helps ensure a perfect set and delicious texture.
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Allow the pie to cool completely on a wire rack at room temperature. Once cooled, transfer it to the refrigerator. Chill the pie, loosely covered in plastic wrap, for a minimum of 6 hours, or ideally overnight. This crucial step allows the pie to fully set and the flavors to deepen, creating the best possible taste and texture.
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To prepare the optional whipped cream, combine the cold heavy cream, powdered sugar, and pure vanilla extract in a large mixing bowl or the bowl of a stand mixer. Whip the mixture with an electric mixer for about 3 minutes, or until soft peaks form. Serve this light, fluffy whipped cream immediately with your perfectly chilled lemon icebox pie for an exquisite flavor contrast.1 cup heavy cream, 3 tablespoon powdered sugar, ½ teaspoon pure vanilla extract
Video
Notes
Removable-bottom Pie Pan: I used this pie pan to make this lemon icebox pie recipe — I love it because it has a removable bottom so you can remove the entire pie all at once to make slicing easier! But you can use any pie pan you like, as long as it’s at least 9-10 inches wide and 2 inches deep.
Nutrition
Nutrition Disclaimer
More Refreshing Lemon Recipes You’ll Love
If this Lemon Icebox Pie has ignited your love for all things lemon, you’re in for a treat! Here are more delicious lemon-infused recipes from my kitchen that I know you’ll adore:
- Easy Lemon Dump Cake
- Delicate Almond Lemon Cookies
- Fluffy Lemon Poppyseed Scones
- Buttermilk Blueberry Muffins with Lemon Zest
- Rich Lemon Sour Cream Pound Cake + Juneteenth Cookout 2021
There are so many amazing recipes in the Juneteenth Cookout Takeover! Check out a few of them, and CLICK HERE FOR THE FULL LIST OF RECIPES. Happy Juneteenth!
Christy Irene | Crawfish Etoufee
Collards Are The Old Kale | Guaymas Shrimp
Confessions of a clean foodie | Mint Peach Spritzer
Cooking to a T Jamaican | Beef Patties
Cooks with Soul | BBQ in Jar
Dash of Jazz | Golden Pineapple Pound Cake
Dish It With Tisha | Honey Jerk Shrimp
DMR Fine Foods | Blackberry Ginger Soda
Dom N’ The City | Pound Cake
Domestic Dee | Easy Berry Fruit Salad
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