Summer in Texas is hot -- but we still have to deal with the rampant Southern sweet tooth gene. No bake pies are the answer no matter what the question is.
Ingredients
This is a simple pie that goes together fast. You can keep all of the ingredients on hand without any problem. Nothing crazy here!
- Crumb Crust of your choice
- Lemon juice can be fresh squeezed or whatever you usually use (use lime juice for key lime pie)
- Eagle Brand Sweetened Condensed Milk or your favorite
- Vanilla
- Lemon zest
Have a little more time? Try this lemon meringue pie - it's amazing.
Instructions
This lemon pie is so simple! It's a great recipe to start with when your kids want to learn to make things in the kitchen. Most 10 year olds can do this without help.
- Add the sweetened condensed milk to a bowl.
- Make sure it's NOT evaporated milk.
- Mix in the vanilla until smooth.
- Add the lemon juice and lemon zest.
- Stir until it begins to thicken.
- Pour into the prepared pie crust.
- Chill for 4 hours or freeze overnight.
- If frozen allow to stand at room temperature for 20 minutes before serving.
And if you love lemon this tangy lemon pudding bundt cake is a must try!
Storage
Keep this pie in the refrigerator, tightly covered, for up to 5 days or freeze for up to 3 months.
One of the things that I like best about this lemon pie is that you can serve it chilled or frozen. I personally like it better frozen.
I take it out about 20 minutes before I want to serve it... less if it is a very hot day. I thaw it just until it softens a little but still has the consistency of ice cream.
Variations
I used a combination of 'Nilla wafers and pretzels in the crust for this pie. If I happen to have some lemon cookies I'll use those sometimes.
Another good crumb mixture for the crust is to use lemon sandwich cookies and gingersnaps in a ratio of about 3:1. It enhances the lemon flavor.
Key lime pie
Here's something cool, too. You can substitute the lemon juice with key lime and have a no bake lime icebox pie.
Really, any citrus juice should work. Let me know if you try something besides lemon or lime.
Eagle Brand
Lemon icebox pie has been served on countless tables and caused countless families to smile at dinner time.
It's Southern recipe that's been around close to 100 years. I have tweaked it a TINY bit by adding vanilla. I think it calms the tartness of the lemon down a little, soothes it, and makes it more enticing. Feel free to leave it out.
Y'all know that I am not real freaky about brand names except there are some that I feel are higher in quality and produce a better finished product.
You can get the Eagle Brand or you can use what you like best but if you get an off brand of sweetened condensed milk I will not guarantee the recipe. I like Eagle Brand.
It's been around forever and the results are always good. They didn't sponsor the post or pay me... I just like the product that they create. End of sermon.
If you prefer a classic lemon meringue pie you'll love this one!
What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Restless Chipotle!
I'll admit a preference for chocolate pies like this chocolate overload pie or this no bake s'mores pie. Still if you had this simple lemon pie and those two chocolate pies on a table and told me I could only have one there might be some tears.
OK. A lot of tears.
This Brazilian grilled pineapple and no bake root beer float pie are more great summer desserts you'll love.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
No Bake Lemon Icebox Pie
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Ingredients
- 1 crumb crust
- ¾ cup lemon juice
- 2 cans Eagle Brand Sweetened Condensed Milk
- ½ teaspoon vanilla
- 1 teaspoon lemon zest
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Instructions
- Mix the Eagle Brand and vanilla.
- Add the lemon juice and lemon zest, stirring with a whisk until it thickens.
- Pour into the chilled pie crust.
- Chill for 4 hours or freeze overnight.
- If frozen allow to stand at room temperature for 20 minutes before serving.
Nutrition Facts
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Patty Davenport
Mine didn't set up either. I think I'll try with just one can of em.
Tracy Walker
Hi can you tell me how big of crumb crust pie do you use for this recipe?
Thank you
Tracy
Marye
8 or 9 inch.
Wanda Woods
Pie didn't set up and it was put on freezer. Followed recipe. My bff only used 1 can of EB milk and it came out perfect. How can she make it set up?
Marye
Im not sure why it wouldn't set up if you followed the recipe exactly. The lemon thickens the mixture.
Marylee
I’m looking for the 1960s version of the Eagle Brand Lemon Pie recipe. It was a no bake pie but it did have eggs in the filling. Can anyone help?
Marye
Most companies moved away from raw eggs in desserts because of the chance of salmonella. I believe you can use this same recipe with the addition of 2 egg yolks if you want.
hprambin
yes, my mom made this all the time when I was growing up - but she made homemade crumb crust with graham crackers and butter and meringue with egg whites and sugar for the topping. here's the closest recipe I could find:
Crust:
2½ cups graham cracker crumbs
12 tablespoons (1½ sticks) unsalted butter, melted
¼ cup sugar
Filling:
3 large eggs, separated
Juice of 3 lemons
1 (14-ounce) can sweetened condensed milk
1 teaspoon cream of tartar
3 tablespoons sugar
For the crust:
Step 1
Preheat the oven to 300°F. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie tin.
For the filling:
Step 2
Cover and chill the egg whites. In a medium bowl, combine the egg yolks, lemon juice, and condensed milk. Mix well and pour over the graham cracker crust.
Step 3
Bake until stiff, about 30 minutes. Let cool to room temperature, then chill for at least 3 hours or up to overnight.
Step 4
When ready to assemble the pie, preheat the oven to 350°F.
Step 5
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on high speed. With the mixer running, gradually add the sugar and beat until stiff peaks form.
Step 6
Spread the meringue over the pie filling.
Step 7
Bake until the meringue is golden brown, about 12 minutes. Let cool for 30 minutes, then chill for 30 minutes before serving.
Marye
I do too, when I have the time. A crust shouldn't keep anyone from enjoying this easy pie!
JoCasta
Can I use a shortbread crust for this pie?
Marye
Sure!
Rene
I do this but add 2 blocks of cream cheese. It’s a family fav.
Nancy Warren
We LOVE lemon icebox pie. I do put eggs in it and make a meringue with the whites. Another great way to make this pie is adding a carton of Cool Whip or real whipped cream, together. So light and refreshing. I have used several different brands of sc milk and all turn out luscious.
Mary
I’m looking for the No bake lemon pie recipe that had eggs in it
Marye
Mine doesn't have eggs in it - never has.
Cathy D Taylor
Thats the one I used to cook years ago. I cannot find my old recipe sadly.
Kenna
Hi! I’ve never bought sweetened condensed milk before. What size cans (oz) does this recipe require? Thank you!
Marye
I think it only comes in one size...14 oz.
Deb
We have a restaurant in our hometown that has a Jell-O salad they put in a jello mold. It is the first thing I go to. This sounds simular. I can't wait to try this. I've tried for years to find the recipe. Thanks so much.