Pioneer Woman Lemon Icebox Pie Recipe
Craving something sweet and refreshing? This Pioneer Woman Lemon Icebox Pie Recipe is perfect! It's tangy, creamy, and incredibly easy.
Equipment
- 9-inch pie pan
- Mixing bowls (medium and large)
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Refrigerator space
Ingredients
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup granulated sugar
- 1 can 14 oz sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 egg yolks
- Pinch of salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh lemon slices optional
Instructions
- Mix graham cracker crumbs with melted butter.
- Add sugar and stir until combined.
- Press mixture into your pie pan firmly.
- Make sure the bottom is even.
- Push crumbs up the sides too.
- Refrigerate while making the filling.
- Whisk together sweetened condensed milk and yolks.
- Add fresh lemon juice slowly.
- Stir in lemon zest and salt.
- Mix until the filling is smooth.
- The mixture will thicken slightly.
- Pour lemon filling into the chilled crust.
- Spread it evenly with a spatula.
- Cover the pie with plastic wrap.
- Refrigerate for at least 4 hours.
- Overnight is even better for firmness.
- Beat heavy cream until soft peaks form.
- Add powdered sugar and continue beating.
- Spread or pipe onto chilled pie.
- Garnish with fresh lemon slices if desired.
Notes
- Use fresh lemon juice for best flavor.
- Bottled juice doesn't taste as bright.
- Press the crust firmly to prevent crumbling.
- Let the pie chill completely before serving.
- This helps it slice cleanly and beautifully.
- Room temperature eggs mix more easily.
- Don't skip the lemon zest—it's essential!
- Make the pie a day ahead.
- It actually tastes better after sitting overnight.