Icebox pies are the perfect southern summer dessert.  Easy to make, and can be made in advance.  This No Bake Easy Lemon Icebox Pie has just the right amount of creamy lemon flavor.  Making your own graham cracker crust really makes this dessert taste amazing.  You can also use a store-bought graham cracker crust but why would you? Nothing screams summer more then a good old fashioned Icebox Pie. This classic pie starts with a homemade graham cracker crust and is filled with mixture of cream cheese, condensed milk, lemonade concentrate and whipped topping. Refreshing, light and fluffy this easy Lemonade Icebox Pie is just like grandma used to make.

How to Freeze Lemonade Icebox Pie

Once the pie recipe is complete and has been in the refrigerator the allotted 4 hours. Remove the outer ring, leave the bottom portion of the springform pan under the pie. Place the pie on a baking sheet. Put the pie (still on the baking sheet) in the freezer, wait until the pie is frozen before wrapping the pie ( at least 4 hours). Wrap the frozen pie in plastic wrap and then in foil. Label and place back into the freezer. The frozen lemonade pie will stay fresh up to 3 months.

A Little History Behind the Icebox Pie

Icebox pies are a classic southern dessert named after the ice box that the pies were kept in.  They required no cooking in the heat of the summer, and could be stored in the icebox until ready to serve.  If you were lucky enough to live by an ice house that is….the icebox was so insulated that a block of ice would last one or two days during the hot summer months.  I remember as a child our vacation trailer only had an ice box (no electricity) and we would hunt down an ice house.  I don’t even know if those still exist.

How to Make Lemonade Icebox Pie

Bring the perfect summer treat to your next backyard barbecue. Tangy, tart, and luscious lemon icebox pie, with a creamy texture, the lemon lovers in your life are going to go crazy for this delicious creamy lemon pie. This flavorful pie can be served fresh out of the refrigerator or for those hot summer nights, a little frozen.

LEMONADE ICEBOX PIE RECIPE INGREDIENT LIST-full recipe below in recipe card

CLASSIC GRAHAM CRACKER CRUST INGREDIENT LIST

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons butter, melted

LEMONADE PIE FILLING INGREDIENT LIST

• 1 (8 ounce) full fat package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• ¾ cup lemonade concentrate, thawed
• 1 (8 ounce) tub cool whip, thawed
• Optional: yellow food coloring
• garnish with fresh lemons, sliced

GRAHAM CRACKER CRUST INSTRUCTIONS

1. Spray a 9-inch springform pan with non stick cooking spray.
2. In a medium bowl; add the cracker crumbs, sugar and butter.
3. Stir to combine; pour into the prepared pan, press down the bottom and up the sides (about 1-inch) and set aside.

LEMONADE PIE FILLING INSTRUCTIONS

1. In a medium mixing bowl, blend the cream cheese until soft and creamy, add the milk, lemonade concentrate, cool whip and food coloring, continue blending until combined.
2. Spoon onto the prepared crust; cover and refrigerate 4 hours or until set.
3. When ready to serve, add a lemon slice

OPTIONAL HOMEMADE WHIPPED CREAM TOPPING

Forget about store bought frozen whipped cream! This Sweet Vanilla Whipped Cream Topping is all you will ever need or use! Made with thick rich heavy whipping cream and vanilla paste (or extract) this is what you need to put that something special on top of your pie. Use simple ingredients to create a beautiful dessert.

How to Serve Lemonade Icebox Pie

If you’re serving this icebox pie on a hot day, I highly recommend freezing the pie and serving the slices slightly frozen. The pie won’t melt like ice cream but will become soft. To slice a frozen pie, run your knife under hot water, dry the knife off with a towel. Slice and serve, cleaning the knife between cuts for a pretty presentation. TIP: If adding a whipping cream topping, wait until the pie is ready to serve.

HELP! I DON’T HAVE A SPRINGFORM PAN!

This recipe was created to fit a springform pan. If you don’t have one I have other solutions. This pie will also fit into a deep dish 9-inch pie plate. When serving pie for dessert at a dinner party I always worry some people taking too big of a slice creating a dessert shortage. Here’s my solution to that problem. Ramekins! Serving individual desserts is a great party hack. The dessert is already in portions. Coat ramekins with non stick cooking spray, line with graham cracker crust, add filling. Optional: MAKE THE DESSERT AHEAD AND FREEZE! To avoid ice crystals, make sure each ramekin is wrapped in plastic wrap and foil. This option is also perfect for creating a dessert for two. Take the pie (ramekin) out one at a time!

MORE ICE BOX PIE AND NO BAKE DESSERT RECIPES

• CARROT CAKE NO BAKE CHEESECAKE
• BANANA BREAD NO BAKE CHEESECAKE
• ORANGE ICEBOX PIE
• PISTACHIO TRIPLE LAYER BARS
• OLD FASHIONED SOUTHERN BANANA PUDDING DESSERT
• CARAMEL APPLE PUDDING DESSERT

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