| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 25 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 12 graham crackers
- 1/3 cup salted butter, melted
- 1/3 cup granulated sugar
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup lemon curd
- 8 ounces cream cheese, at room temperature
- 1/2 cup sweetened condensed milk
- 1/4 cup blackberries
- 1/4 cup raspberries
- 1/4 cup fresh mint leaves
- 1/3 cup powdered sugar
Instructions
- For the crust: Preheat the oven to 350 degrees F.
- Break the graham crackers, add them to a food processor and process to fine crumbs. Add the melted butter and granulated sugar and process until well combined; the texture should be that of dry sand.
- Using the back of a measuring cup, press the crumbs firmly into a 9-inch round pie dish. Put the pie dish on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool while making the filling.
- For the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar and vanilla until stiff. Set aside.
- To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined.
- Pour the filling into the cooled pie shell. Top with the remaining whipped cream and use the back of a spoon to spread it and make peaks. Freeze, uncovered, for at least 2 hours. (If storing longer, after 2 hours in the freezer remove, cover and return to the freezer. Store for up to 48 hours in advance. If freezing overnight or longer, remove from the freezer 10 to 12 minutes before slicing.)
- For serving: If desired, top with the blackberries, raspberries and mint. Dust with powdered sugar.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 916 |
| Total Fat | 64 g |
| Saturated Fat | 38 g |
| Carbohydrates | 80 g |
| Dietary Fiber | 2 g |
| Sugar | 62 g |
| Protein | 9 g |
| Cholesterol | 227 mg |
| Sodium | 423 mg |
| Serving Size | 1 of 6 servings |
| Calories | 916 |
| Total Fat | 64 g |
| Saturated Fat | 38 g |
| Carbohydrates | 80 g |
| Dietary Fiber | 2 g |
| Sugar | 62 g |
| Protein | 9 g |
| Cholesterol | 227 mg |
| Sodium | 423 mg |
Reviews
My biggest mistake was not reading the reviews first. I agree it was overall too sweet and not enough lemon kick. I will add lemon juice and zest next time and lower the sugar by a lot and only have a thin whipped cream topping layer. It was totally worth making the crust. Huge improvement over store bought.
It was good. Just there was to little lemon flavor and the crust was way to crumbly and soft. If you want a good pie add more melted butter and lemon zest and maybe some lemon juice too. But overall it was good
Incredible pie! This recipe is super easy to follow and quick to put together. The perfect balance of flavor, not too sweet or tart. In place of food processor, used a blender and it was just fine.
I’m kinda surprised that so many people had a good experience with the recipe as stated. I tried to follow the recipe as stated, but I had to bake the crust 10 minutes because at 5 it was still crumbling too much. The filling was way too sweet. Like, eye-crossing, teeth-hurting, toe-curling sweet, so I incorporated an additional 4 oz of cream cheese and the juice and zest of a small lemon. It came out really good except the crust was too sweet because I didn’t taste it in the processor. I should have cut back from the 1/3 cup of sugar like some other commenters suggested. I love Ree’s recipe ideas. They’re so fun and ALWAYS gorgeous. And she has such a sweet spirit; I watch the show religiously. But I’ve learned that you really have to watch little things like this and taste as you go, because this is not the first time I’ve had this experience with her recipes. They’re always super interesting, but I can never 100% trust them when written down.
I’ve made this pie twice this summer. Once for a family dinner and again for a “bring a pie to work” day at work. Both times there was not a crumb left. I did use a time saver by buying a premade graham cracker crust. This is a summer staple for me moving forward. Thanks Ree!
This is very good and easy, however I admittedly made some tweaks. I used only 1/4 c sugar in the crust and baked it for closer to 10 minutes to get it more crispy. I also cut back the confectioner’s sugar in the filling to 1/4 c. I used a full 12 oz jar of lemon curd, then added additional lemon juice because I wanted more lemon taste.
This was a very easy and delicious dessert to make and take to a BBQ. I like my lemon desserts to be pretty tart so I added a little bit of fresh lemon juice and zest to the filling. Everyone was raving about this pie. I left the leftovers at my mom’s house and my husband was very upset I didn’t bring any home! A must-make!
I was lazy and just bought a crust. I got a shortbread crust and YUMMY!
WOWWW! Best Lemon Icebox Pie recipe, hands down. The salty/sweet buttery crust with the cool, creamy lemon filling, topped with homemade whipped cream is perfection. Great balance of sweet and tang. I will definitely be making this again & again! New Summertime recipe staple!
My crust came out crumbly. Not sure if I needed more butter or to bake it longer. I followed the directions exactly as written.
Other than that, amazing!
Other than that, amazing!