Kick off your Easter brunch planning with this No Bake Lemon Icebox Pie with Homemade Graham Cracker Crust.
It’s my latest recipe for Dixie Crystals and it’s a good one, y’all.
I’m sure you’ve made a lemon icebox pie a time or two. It’s a classic recipe and what I like to call a no brainer recipe because it is literally mix and pour meaning no brains involved but have you made it with a homemade crust and whipped cream?
Trust me when I say, go ahead and ditch the frozen whipped cream and instead whip up your own. You’ll use it for both folding into the pie filling as well as topping. You can decorate the top of the pie however you want. I just dumped it all on top and swirled it around with an offset spatula. Easy!
The homemade whipped cream doesn’t take all that much time, and you’ll have the satisfaction of serving a pie you whipped together with equal parts homemade and love.
The beauty of this pie is obviously that it is no bake, so with that in mind, you’ll need to do a bit of prepping beforehand. It’s not a pie that you can decide you’d like to serve in an hour, but it is well worth the refrigeration waiting time.
It is also perfect for those upcoming warm summer days when the last thing you want to do is heat up your kitchen. Keep things cool and whip together this No Bake Lemon Icebox Pie with Homemade Graham Cracker Crust instead.
Even with the addition of homemade whipping cream, you’re only looking at 5 ingredients for the pie filling.
Easy. Delicious. Perfect for an Easter brunch or an after dinner dessert.
Have a great week!
Love lemon and want more ideas? Look no further: