Lemon Lime Icebox Pie
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!
Equipment
- 9 inch pie dish
- stand mixer or mixing bowls with electric hand mixer
- Food processor optional
Ingredients
For the Crust: (or use storebought graham cracker crust)
- 1 ¾ cup graham cracker crumbs
- 2 tablespoon sugar
- 8 tablespoon 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 teaspoon fresh lemon zest
- ½ teaspoon fresh key lime zest can substitute regular limes
- ½ teaspoon 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
Instructions
Make the Crust: (or use storebought graham cracker crust)
- In a medium size mixing bowl add graham cracker crumbs along with 2 tablespoon sugar and 8 tablespoon 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!
Tried this recipe?Let us know how it was!