Pioneer Woman Lemon Icebox Pie Recipe

This Pioneer Woman Lemon Icebox Pie is a tart and creamy recipe, which is made with a buttery graham cracker crust and fresh lemon juice. It’s the perfect no-fuss dessert for a warm day, ready in about 2 hours and 45 minutes.

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Pioneer Woman Lemon Icebox Pie Ingredients

For The Crust:

• 1 1/2 cups graham cracker crumbs
• 2 tbsp. granulated sugar
• 7 tbsp. salted butter, melted

For The Filling:

• 2 (14-oz.) cans of sweetened condensed milk
• 1 cup fresh lemon juice (from about 6 lemons)
• 5 large egg yolks
• 1 tbsp. lemon zest

For the Whipped Topping:

• 1 cup heavy cream
• 2 tbsp. powdered sugar
• 1/2 tsp. vanilla extract

How To Make Pioneer Woman Lemon Icebox Pie

To Make the Crust:

1. Prep Oven and Mix Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Use a fork to mix until the crumbs are evenly moistened.
2. Press and Bake: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for about 10 minutes, or until the crust is set and lightly golden. Let it cool on a wire rack for about 10 minutes.

To Make the Filling and Bake:

1. Mix the Filling: In a medium bowl, whisk together the sweetened condensed milk, fresh lemon juice, egg yolks, and lemon zest until the mixture is smooth and well blended.
2. Fill and Bake: Pour the lemon filling into the slightly cooled graham cracker crust. Bake for about 15 minutes. The pie is done when the center is set but still has a slight wobble to it.
3. Cool and Chill: Let the pie cool on a wire rack for 30 minutes. Then, transfer it to the refrigerator to chill for at least 2 hours, or until completely firm.

To Make the Topping and Serve:

1. Whip the Cream: Just before serving, use an electric mixer on medium speed to whip the heavy cream, powdered sugar, and vanilla in a large bowl until soft peaks form.
2. Serve: Place a large dollop of the fresh whipped cream in the center of the chilled pie. Slice and serve cold.

Recipe Tips

• How to get the best flavor? Using freshly squeezed lemon juice is essential for this pie. The bright, tart flavor of fresh lemons is the star of the show and can’t be replicated by bottled juice.
• How do I know when the pie is done? The pie is perfectly baked when the edges are set and the very center still has a slight jiggle when you gently shake the pan. It will continue to firm up as it cools and chills.
• Why does the pie need to be chilled? Chilling is a crucial step. It allows the custard filling to set completely, ensuring you can get clean, beautiful slices. A warm pie will be too soft to cut.
• Can I adjust the sweetness? Yes. The whipped cream topping is a great place to adjust the sweetness. If you prefer a less sweet dessert to balance the tangy lemon, you can reduce the amount of powdered sugar in the whipped cream.

What To Serve With Lemon Icebox Pie

This refreshing pie is a perfect dessert on its own, but it also pairs well with:

• A cup of hot tea or coffee
• A side of fresh berries, like raspberries or blueberries
• A sprig of fresh mint for garnish

How To Store Lemon Icebox Pie

• Refrigerate: Cover the pie loosely with plastic wrap and store it in the refrigerator. It is best enjoyed within 3-4 days.

Lemon Icebox Pie Nutrition Facts

• Calories: 341 kcal
• Protein: 8g
• Fat: 18g
• Carbohydrates: 38g
• Sugar: 28g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Pie Crust Recipe
• Pioneer Woman Frito Pie Recipe