easy lemon icebox pie

Lemon icebox pie is an end of summer classic that has been loved for generations. For years, I would spend HOURS making the original recipe… sometimes having to restart because of a lumpy custard disaster. Then, a couple years ago I decided to try a “shortcut” version because I didn’t have an entire afternoon to dedicate to this beloved tradition, and guess what?? It was delicious! Want to know something even better? The filling only has FOUR INGREDIENTS!



  • One 8 oz block cream cheese, softened
  • 14 oz condensed milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract


  • 2 cups crushed Nilla wafer cookies
  • 5 tablespoons butter, melted
  • 1 tablespoon sugar
  • 1 teaspoon lemon zest

Crust Directions:

  1. Preheat oven to 350 degrees
  2. In a medium bowl, mix crust ingredients together and press into pie pan until crust is formed.
  3. Bake 10-12 minute, cool completely before filling.

Filling Directions:

  1. Using electric mixer, mix cream cheese and condensed milk until smooth.
  2. Add lemon juice and vanilla, mix until combined.
  3. Pour mixture into cooled pie crust and refrigerate 5 hours.
  4. Garnish with whip cream and thinly sliced lemon, if desired.
  5. Enjoy!


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