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Lemon Lime Icebox Pie

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A no-bake dessert that combines the refreshing tang of citrus with a creamy filling, set in a graham cracker crust.

Ingredients

Scale
  • 1 3/4 cup graham cracker crumbs
  • 2 tbsp sugar
  • 8 tbsp unsalted butter, melted
  • 3/4 cup heavy whipping cream
  • 8 oz block of cream cheese, softened
  • 14 oz can of sweetened condensed milk
  • 1/2 tsp fresh lemon zest
  • 1/2 tsp fresh key lime zest
  • 1/2 tsp vanilla extract
  • 1/3 cup sour cream
  • 1/4 cup lemon juice
  • 1/4 cup key lime juice
  • 1/2 cup heavy whipping cream (for topping)
  • Lemon and lime slices (for decoration)

Instructions

  1. Make the crust: Combine graham cracker crumbs and sugar, then mix in melted butter until resembling wet sand. Press into a pie dish and freeze.
  2. Make the filling: Whip heavy cream until stiff peaks form and set aside. Blend cream cheese and sweetened condensed milk until smooth. Mix in lemon zest, lime zest, and vanilla extract, followed by sour cream, lemon juice, and lime juice. Gently fold in whipped cream.
  3. Assemble the pie: Pour filling into the crust, smooth top, and refrigerate for at least 2 hours until set. Optionally, whip remaining cream and top the pie, then decorate with lemon and lime slices.

Notes

For an extra kick, include a pinch of salt to balance sweetness. Use freshly squeezed juice for a more intense flavor.

Nutrition

Find it online: https://yummyfirst.com/lemon-lime-icebox-pie/