Lemon Icebox Pie
- carolstjamespsychi
- Jul 31
- 1 min read
Lemon Icebox Pie
Old-Fashioned Creamy Lemon Icebox Pie
A cool, refreshing dessert that's perfect for a hot August afternoon.
Ingredients
1 prepared graham cracker pie crust
1 (14-ounce) can sweetened condensed milk
½ cup fresh lemon juice
1 teaspoon vanilla extract
1 (8-ounce) container whipped topping, thawed
Lemon slices or zest for garnish (optional)
Directions
In a large bowl, whisk together the sweetened condensed milk, lemon juice, and vanilla until smooth.
Fold in half of the whipped topping until well combined.
Pour the filling into the graham cracker crust and smooth the top.
Refrigerate for at least 4 hours, or overnight, until firm.
Before serving, spread the remaining whipped topping over the pie and garnish with lemon slices or a little lemon zest if desired.
Serve chilled and enjoy!
Coffee with CSJ
August has always reminded me to slow down.
Some of my favorite summer memories weren't expensive vacations or elaborate plans. They were simple afternoons, a cool dessert waiting in the refrigerator, and family gathered around the kitchen table after the sun started to go down.
The Dog Days of Summer remind us that life doesn't always have to be busy to be meaningful.
Sometimes the sweetest moments are also the simplest.
P.S. You can enjoy this Lemon Icebox Pie any time of year. I won't tell.
See clearly. Choose wisely.
— Carol St. James
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