This Lemon Lime Icebox Pie is the perfect dessert for summer! With a pillowy texture and a delightful kick of citrus you will be making this pie all season long!
Growing up Lemon Icebox Pie was one of my favorite summer desserts! As I've gotten older I still love this warm weather classic but wanted to make version using real ingredients (ie: no Cool Whip) and add a fun kick of lime. And y'all, this pie is a absolute dream.
The texture is light, pillowy and citrusy and pairs perfectly with a crispy graham cracker crust. Trust me when I say you need this pie on your summer table and it is a perfect Memorial Day or 4th of July dessert!
Feel free to make a homemade crust or use a store bought graham cracker crust to make this recipe extra quick and easy!
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- Stand mixer with whisk attachment OR mixing bowls with electric hand mixer: I love my Kitchenaid stand mixer and it works great for this recipe. I personally prefer to use the whisk attachment but the paddle attachment does the job as well.
- 9 inch pie pan: I love this Le Cruset ceramic pie pan.
- Food processor (optional): If making the crust homemade you can use a food processor to cut up the graham cracker crumbs. Or you can simply put the graham crackers in a large plastic bag and crush them with a rolling pin or mallet.
- Heavy whipping cream
- Cream cheese: I recommend using full fat cream cheese for this recipe.
- Sweetened condensed milk: I like to use organic sweetened condensed milk when available.
- Fresh lemons: Fresh is best (rather than bottled) especially since you need both citrus juice and zest.
- Fresh limes: I typically use key limes for this recipe when they're available. But if you can't get your hands on any regular limes will work just fine.
- Vanilla extract
- Sour cream: I recommend using full fat sour cream.
For the graham cracker crust:
Feel free to use a store bought graham cracker crust to save time. Or you can make your own homemade crust using a food processor (or plastic bag and mallet).
- Graham crackers: Or graham cracker crumbs
- Unsalted butter
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Made this Lemon Lime Icebox Pie? Let me know what you think in the comments!
Lemon Lime Icebox Pie
- 9 inch pie dish
- stand mixer or mixing bowls with electric hand mixer
- Food processor optional
For the Crust: (or use storebought graham cracker crust)
- 1 ¾ cup graham cracker crumbs
- 2 tbsp sugar
- 8 tbsp unsalted butter, melted
For the Lemon Lime Pie Filling:
- ¾ cup heavy whipping cream
- 8 oz block of cream cheese, softened
- 14 oz can of sweetened condensed milk
- ½ tsp fresh lemon zest
- ½ tsp fresh key lime zest can substitute regular limes
- ½ tsp vanilla extract
- ⅓ cup sour cream
- ¼ cup lemon juice can substitute regular limes
- ¼ cup key lime juice
For the Topping:
- ½ cup heavy whipping cream
- lemon and lime slices
Make the Crust: (or use storebought graham cracker crust)
- In a medium size mixing bowl add graham cracker crumbs along with 2 tbsp sugar and 8 tbsp of melted butter. Stir until well combined. Then press the mixture on the bottom and along the edges of a pie dish. Place the dish in the freezer to firm up while you make the filling.
Make the lemon lime pie filling:
- Add ¾ cup of heavy whipping cream to the bowl of a stand mixer or mixing bowl with electric hand mixer. Whip the cream on medium high until still peaks are formed. Pour into another bowl and set aside. In the stand mixer bowl combine softened cream cheese with sweetend condensed milk. Whip on high until well combined with no lumps remaining. Add in lemon and lime zest and vanilla extract, whip until combined. Then add in sour cream, lemon juice and lime juice and mix on medium until fully combined. Then gently fold the whipped cream into the mixture until no streaks remain, being careful not to overmix.
Assemble the pie:
- Remove the pie crust from the freeze (if making homemade) and pour the pie filling into the crust. Place the pie in the fridge and chill for at least 2 hours or until set.
- (Optional) Once the pie has set, whip the remaining ½ cup of heavy cream to soften peaks. Top the pie with the whipped cream then arrange lemon and lime slices over the top to ddecorate if desired.
- Store the pie in the fridge and enjoy!