Classic Lemon Icebox Pie
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Desserts A wonderfully simple no-bake pie, this classic Lemon Icebox Pie features a tangy, creamy filling made from just three main ingredients set in a crisp crust.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 0 mins | 4 hours | Two 9-inch pies |
🔪 Key Equipment
- Large mixing bowl
- Wire whisk
- Rubber spatula
- Two 9-inch pie pans
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 can | Eagle Brand Milk | Sweetened condensed milk |
| 1 large container | Cool Whip | Thawed |
| Juice of 1 large | Lemon | 2 are better for a tarter pie |
| 1 cup | Pecans | Chopped |
| 2 (9-inch) | Pie Crust | Pre-baked, graham cracker or vanilla wafer recommended |
Instructions
Step 1: Mix the Filling
- In a large bowl, combine the 1 can Eagle Brand milk and juice of 1 large lemon. Whisk well until the mixture begins to thicken on its own.
Step 2: Fold and Assemble
- Gently fold in the thawed 1 large container Cool Whip until the mixture is smooth and no streaks remain.
- Divide the chopped 1 cup pecans equally and sprinkle them into the bottom of the 2 (9-inch) pre-baked pie crusts.
- Pour the filling mixture evenly over the pecans in each crust until smooth.
Step 3: Chill and Set
- Refrigerate the pies for at least 4 hours, or until completely firm and set before serving.
💡 Make-Ahead & Storage: Store sealed in the refrigerator for up to 4 days.
Original Recipe Scan
