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–+ servings
Lemon Cream Pie A close-up of a slice of homemade lemon cream pie with a golden graham cracker crust, topped with whipped cream and lemon zest

Creamy Lemon Icebox Pie

Bright, silky lemon filling meets a buttery crust for a refreshing dessert that feels effortless yet indulgent.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 4 minutes
Total Time 34 minutes
Servings: 10
Course: Dessert, Holiday Treat
Cuisine: American, Southern
Calories: 582
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 9- inch deep-dish graham cracker crust store-bought and fully prepared
  • 2.2 14- ounce cans sweetened condensed milk full-fat for best texture
  • 0.55 cup sour cream room temperature for smooth mixing
  • 0.85 cup fresh lemon juice freshly squeezed for bright flavor
  • 1.25 cups heavy whipping cream very cold for easy whipping
  • 0.3 cup powdered sugar sifted to prevent lumps

Equipment

  • 1 Mixing bowl Large enough to whisk the filling smoothly without splashing
  • 1 Whisk Used to blend the dairy and lemon juice evenly
  • 1 Electric mixer Helps whip the cream to stiff, stable peaks
  • 1 9-inch deep dish pie pan Provides enough depth to hold the full filling volume
  • 1 Meat mallet Can substitute with a rolling pin or heavy skillet if needed
  • 1 Plastic wrap Prevents sticking and makes cleanup easier when pounding
  • 2 Mixing bowls Separate bowls help keep ingredients organized during prep
  • 1 Large skillet or pan Wide surface area allows even cooking without overcrowding
  • 1 Tongs Useful for handling ingredients cleanly and safely
  • 1 Paper towels Used for wiping surfaces and absorbing excess moisture

Method
 

  1. In a large bowl, whisk together the sweetened condensed milk and sour cream until smooth and fully combined. mix
    The image showcases a cooking scene with a smooth, yellow lemon mixture in a saucepan, indicating it’s in the process of being made for a dessert, possibly a lemon cream pie or tart. Beside the pan, there are two small bowls: one with a rich, golden-orange liquid, likely lemon juice or another ingredient, and the other with a milky-white liquid. A spoon is seen stirring the creamy liquid, ready to be combined with the rest of the ingredients. The neutral background and the kitchen towel add a cozy touch to the scene, making it feel warm and inviting.
  2. Slowly add the fresh lemon juice while whisking, continuing until the mixture thickens. mix
    A saucepan filled with a vibrant yellow lemon mixture, with a dollop of freshly whipped cream on top. The mixture looks smooth and velvety, and the whipped cream is gently being folded into it, creating a creamy texture for the dessert.
  3. Pour the lemon filling into the prepared graham cracker crust and smooth the top evenly. assemble
    A freshly made lemon cream pie, with a golden, crumbly crust filled with smooth, yellow lemon filling. A generous scoop of whipped cream is placed in the center of the pie, adding a creamy and inviting touch. The pie is perfectly set, ready to be served.
  4. Remove the pie from the oven and allow it to cool at room temperature. finish
  5. Before serving, beat the heavy whipping cream and powdered sugar together until stiff peaks form. mix
  6. Top the chilled pie with the whipped cream, slice, and serve. finish
    Lemon Cream Pie A slice of the lemon cream pie served on a plate, topped with whipped cream and finely grated lemon zest. The vibrant yellow lemon filling contrasts with the crunchy, golden crust, and the slice looks perfectly creamy and inviting.

Nutrition

Serving: 140gCalories: 582kcalCarbohydrates: 26gProtein: 10gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 76mgSodium: 247mgPotassium: 464mgFiber: 1gSugar: 64gVitamin A: 793IUVitamin C: 12mgCalcium: 324mgIron: 1mg

Notes

This lemon pie is cool, creamy, and nostalgic in the best way. It’s the kind of dessert that feels special without being complicated, perfect for warm days and shared tables.

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