Recipe: No bake lemon ice box pie

Mary Guin and Johnson & Wales University stopped by WBTV to share this no bake treat with our viewers.


Sweetened Condensed Milk – 1 can (14oz)

Heavy Cream (Whipping Cream) – 1 cup

Lemon juice – ¾ cup

Lemon zest – 1 lemon

Pre-made graham cracker crust (*recipe for homemade graham cracker crust below)

Whip heavy cream to stiff peak. Pour can of sweetened condensed milk & lemon juice into whipped cream. Gently fold until incorporated. Do not overmix. Pour into graham cracker crust. Refrigerate for at least 2-3 hours to set. Serve chilled.

Chef Tip: Before serving at a party, place in freezer for 30 minutes beforehand to keep pie cool. Garnish with whipped cream, lemons or graham crackers for extra touch. Pie can be prepared and layered into mason jars or other small glasses for individual servings. Simply alternate layers of crusted graham crackers and pie filling - chill for 2-3 hours until set.

Homemade graham cracker crust

Crushed graham crackers - 1 ½ cups

Granulated sugar - ¼ cup

Melted butter – 1/3 cup

Melt butter. Stir into bowl containing crushed graham crackers and sugar. Mix until combined. Press into 9 inch pie pan. Bake at 375 for 7-10 minutes.