Lemon lovers, I cannot tell you how excited I am that it is lemon pie season! Summer to me means everything lemon and that includes this amazing easy lemon icebox pie with condensed milk recipe. My mother in law introduced this recipe with simple ingredients to me, and it is the easiest lemon pie recipe ever! Refreshing, sweet and delicious, it hits perfect balance of sour and sweet in the summertime. It is one of my favorite dessert recipes to pull out when the weather warms up. Tangy filling, fresh lemon flavor, graham crackers – a delicious combo!
What ingredients do I need for easy lemon pie with condensed milk?
Most of these ingredients, you may already have in your fridge and pantry. If you are heading to the grocery stores, here is your ingredient list:
- 1 14-oz. can of condensed milk
- can of frozen lemonade, 6 ozs., thawed
- 1 container of whipped topping (12 ozs.)
- 2 graham cracker crusts
How do I make easy no bake lemon pie with condensed milk?
I mean, I am almost embarrassed to tell you how easy this recipe is to put together to make this delicious lemon pie! You don’t even have to press “heat oven.” To make the lemon pie filling, simply combine the condensed milk, lemon juice (or lime juice), and lemonade concentrate in a large bowl. Mix it well together on a medium-high speed.
Add in Cool Whip (or any whipped cream topping) and fold in gently to keep air in the ingredients. Then, spoon the mixture into the two graham cracker crusts. Place pies in the freezer and allow to freeze for at least four hours. You will want to defrost the pies for at least 30 minutes at room temperature to allow for easy slicing. These are a great crowd pleaser and you can use this recipe to celebrate all of the summer good times!
Can I make my own basic graham cracker crust?
Yes! Basic graham cracker crusts are so simple to make. Simply crush 1 1/2 cups of finely ground graham cracker crumbs. Add 1/3 cup white sugar and 6 tablespoons of melted butter to the graham cracker crumbs. Add 1/2 tsp ground cinnamon. Mix together and mold into a 8 or 9 inch pie plate. Bake at 375 degrees for 7 minutes. Allow to cool before adding lemon mixture.
How should I store easy lemon pie with condensed milk if we don’t eat it all?
Make sure to refrigerate easy lemon pie if you don’t eat it all. The dairy will cause it to go bad if it’s left out on the counter. To prevent a soggy crust, make sure lemon pies stay well chilled.
How long with easy lemon pie stay fresh?
I would say easy lemon pie is probably best the first 2-3 days. So, make sure you eat it up! (I mean, I don’t see how it can last much longer – it doesn’t last too long in our house!) I hope you enjoy this no bake lemon pie recipe with condensed milk. It is certainly a crowd pleaser around here!
Easy Lemon Pie with Condensed Milk
- 1 can condensed milk
- 1 container whipped topping
- 2 graham cracker crusts
- 1 can frozen lemonade, thawed
- Mix lemonade concentrate, lemon juice, and condensed milk.
- Gently stir whipped topping in lemon mixture.
- Place lemon and whipped topping mixture into two graham cracker crusts.
- Place pie crusts in freezer and allow to chill for at least four hours.
- Defrost lemon pies for 30 minutes before cutting and serving.
Thanks for reading! For more yummy recipes, hop to my recipe page for more great ideas. All the best!