Indulge in a slice of pure summer bliss with our luscious Lemonade Icebox Pie—a tantalizing blend of tangy lemon, velvety cream, and a buttery graham cracker crust that’s sure to transport your taste buds to sunny citrus heaven.
Picture this: it’s a hot summer day, and you’re craving a sweet and tangy pie dessert that will cool you down. Look no further than our recipe for a lemonade icebox pie that tastes like summer in a bite! Made with a homemade graham cracker crust and a creamy filling bursting with lemon flavor, this dessert will surely become a new favorite.
Making the Graham Cracker Crust
To create the perfect lemonade icebox pie, it’s important to start with a solid graham cracker crust. For this pie recipe, I used a store-bought graham cracker crust but you can make your own. Don’t worry, making the crust is simple and quick! Start by crushing graham crackers into fine crumbs using a food processor or placing them in a plastic bag and crushing them with a rolling pin.
In a bowl, combine the graham cracker crumbs with melted butter and a bit of sugar. Mix until well combined and press the mixture into a 9-inch pie dish, pressing the crust tightly against the sides and bottom.
Next, preheat your oven to 350°F and bake the crust for 7-10 minutes or until lightly golden brown. Once baked, let the crust cool completely before adding the lemonade filling. Now that the crust is ready, it’s time to prepare the delicious lemonade filling.
Preparing the Lemonade Filling
To make the lemonade filling, you’ll need to gather a few ingredients.
- Egg yolks
- Sweetened Condensded Milk
- Heavy Whipping Cream
- Pure Vanilla Extract
- Fresh Lemon Juice
- Lemon Zest
You are going to start by combining the whipped topping and sweetened condensed milk together. Separately, you are going to mix the egg yolks until they have doubled in size and have become slightly pale with a stand mixer or handheld electric mixer. This can take about 10 minutes. Finally, you are going to fold both of these mixtures together.
Once the lemonade filling is fully mixed, pour it into the cooled graham cracker crust. Spread the mixture evenly, ensuring it reaches all sides of the crust. Bake in a preheat oven at 325 Degrees for 25-30 minutes. Remove from oven and let sit at room temperature and then place in the freezer for 6 hours or overnight.
This lemonade filling is so simple to make, but it’s the perfect balance of sweet and tangy that will make your taste buds sing. With the crust ready and the filling prepped, you’re now ready to move on to assembling the pie and creating a delicious summer dessert in just a few easy steps.
Assembling the Lemon Icebox Pie
After chilling the pie, it’s time to garnish it with whipped cream and lemon zest. The fluffy whipped cream adds a light and airy texture to the pie, complementing the tanginess of the lemonade filling. The bright lemon zest adds color and fresh flavor to every bite.
You can create a lemonade icebox pie that tastes like summer in a bite with just a few easy steps. Serve it up at your next backyard BBQ or family gathering, and watch as everyone asks for the recipe.
Garnishing the Pie
Once the lemonade pie has had time to chill and set, it’s time to add the finishing touches. Whipped cream and lemon zest make for a beautiful presentation and add a burst of flavor to every bite.
To create the perfect whipped cream, follow these easy steps:
- Chill your mixing bowl and whisk attachment in the refrigerator for at least 15 minutes.
- Once chilled, add 1 cup of heavy cream and 2 tablespoons of granulated sugar to the bowl and beat quickly until stiff peaks form.
- Spoon the whipped cream onto the top of the chilled pie, spreading it evenly with a spatula. Use a piping bag and a star tip to create delicate swirls and peaks for an extra touch of elegance.
- Next, zest a lemon using a microplane or fine grater. Sprinkle the zest over the top of the pie, adding a pop of bright color and fresh citrus flavor.
Now your lemonade icebox pie is ready to serve and impress! Whether hosting a summer BBQ or enjoying a quiet evening at home, this dessert will surely be a treat for everyone who tries it.
In conclusion, making a lemonade icebox pie is a simple and delicious way to enjoy the taste of summer in a bite. With a homemade graham cracker crust and a tangy lemon filling, this pie is sure to impress your taste buds and quench your thirst.
Commonly Asked Questions
Yes, you can use lemonade concentrate as a substitute for fresh lemon juice in the Lemonade Icebox Pie recipe. Simply follow the instructions on the lemonade concentrate packaging to determine the appropriate amount to use. Keep in mind that the flavor might be slightly different, so adjust the quantity according to your taste preferences.
The lemonade concentrate can be an alternative to egg yolks in the Lemonade Icebox Pie recipe if you prefer an egg-free version. Since egg yolks provide richness and a custard-like texture, you can replace them by increasing the amount of lemon concentrate slightly to maintain the desired level of tartness and flavor. Start by substituting each egg yolk with about 1 to 2 tablespoons of lemon concentrate, adjusting to taste. However, keep in mind that the texture and consistency of the pie might differ slightly without the yolks.
Absolutely! Lemonade Icebox Pie is a perfect make-ahead dessert. Preparing the pie a day in advance is recommended, and letting it chill in the refrigerator overnight. This allows the flavors to meld together and the pie to be fully set. Just cover it tightly with plastic wrap or a pie container to prevent any unwanted odors from seeping in.
Similar Recipes
If you like recipes like this Lemonade Icebox Pie, you will enjoy the summer pies below:
- Raspberry Lemonade Freezer Pie
- Lemon and Shortbread Icebox Cake
- No Bake Strawberry Yogurt Pie
- Candy Bar No Bake Pie
Lemonade Icebox Pie
- Total Time: 45 mins
- Yield: 8 1x
Description
This Lemonade Ice Box Pie is like lemonade in a delicious graham cracker crust. This Lemonade Ice Box Pie is sure to quench your sweet tooth and your summer thirst.
Ingredients
- 1 Premade Graham Cracker Crust
- 2–14 oz. Sweetened Condensed Milk Cans
- 1 1/4 c. lemon juice
- Zest of two lemons
- 8 large egg yolks
- 2 c. heavy whipping cream
- 2 tsp. vanilla extract
- 1/3 c. powdered sugar
Instructions
- Preheat oven to 325 Degrees and set pie crust on a baking sheet.
- Mix the condensed milk and lemon juice in one medium-sized bowl until well incorporated. Set aside. Add the egg yolks and zest in a different bowl and beat at medium speed until egg yolks are pale and slightly thick, about 3-4 minutes.
- While using a mixer, slowly pour the condensed milk mixture into the egg yolk mixture at low speed.
- Once the mixtures have combined, pour it into the graham cracker crust. Place in the oven and bake for 25-35 minutes or until the middle of the pie is set, until the middle jiggles slightly. Allow to cool at room temperature, then cover with plastic wrap and place inside freezer for 6 hours or overnight.
- To make whipped cream, in a large bowl, pour in the whipped cream and beat on low speed for 1 minute. Add the vanilla extract and powdered sugar and beat on high until stiff peaks form. Remove the pie from the freezer and spread whipped cream on top of the pie.
- Garnish with lemon slices or zest. Keep in the freezer until ready to serve.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: lemon pie, lemon dessert, lemon summer pie, Lemonade-inspired desserts, Summer dessert recipes
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