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Lemon Lime Icebox Pie

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A delightful no-bake pie that perfectly balances sweetness and tartness, reminiscent of summer afternoons.

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 in a bowl. Add the melted butter and mix until the texture resembles wet sand. Press this mixture into a pie dish and freeze while preparing the filling.
  2. Make the filling: Whip 3/4 cup of heavy cream until stiff peaks form. In another bowl, blend cream cheese and sweetened condensed milk until smooth. Add lemon zest, lime zest, and vanilla. Fold in sour cream, lemon juice, key lime juice, and whipped cream.
  3. Assemble the pie: Pour the filling into the chilled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 2 hours.
  4. Serve: Once set, whip the remaining heavy cream and spread over the pie. Garnish with lemon and lime slices.

Notes

Use fresh lemon and lime juice for best flavor. Make sure cream cheese is at room temperature for easy mixing.

Nutrition

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