Lemon Icebox Pie

While some classic desserts have fallen out of style, here at Delish, we believe that icebox cakes will always be in vogue. These nostalgic desserts are not only super easy to make, but wildly impressive. They hold such a special place in our hearts that we thought, “Why not use that same technique for pie?” While this recipe didn’t exactly turn into the pie version of an icebox cake in terms of method, the result was more delicious than we could have imagined. Read on for everything you need to know:

What is lemon icebox pie?
We started this recipe attempting to use a similar technique as the classic icebox cake. If you’re wondering, “What is an icebox cake??”, we’ll explain. Referencing the precursor to the modern refrigerator or freezer, an “icebox” cake doesn’t require any baking. Whipped cream and wafer cookies are layered, then frozen. After a few hours, the cookies turn into a cake-like texture, and the whipped cream becomes firm and sliceable (hint hint: a cake!). 

We set out to use the same technique for this pie, but as it turns out, we actually preferred the flavor and setting of baking. Don’t worry—it’s still an extremely easy pie to make, but if you’re looking for a truly no-bake lemon option, check out our lemon icebox cake.

How to make lemon icebox pie:
Our version of lemon icebox pie (itself a riff of key lime pie) calls for an extra-buttery graham cracker crust that’s first partially baked before the filling is poured in. Why bake the crust? We’ve found that pre-baking the crust gives the pie a jumpstart on caramelization—and caramelization is a good, tasty thing. Once cooled and the filling added, a second bake helps stabilize the filling, along with ensuring the yolks are fully cooked. 

The crowning touch here is the whipped cream. To help counterbalance the very forward sweetness of this pie, we prefer whipped cream without any sugar, but you do you. 

Made this? Let us know how it went in the comments below.