Church Supper Lemon Icebox Pie
This Church Supper Lemon Icebox Pie is a nostalgic, refreshing dessert with a bright and tangy filling, smooth texture, and a crispy graham cracker crust.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 270 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 prepared graham cracker crust, 9 inches
- 1 can sweetened condensed milk, 14 ounces
- 1/2 cup fresh lemon juice, about 2 to 3 lemons
- 1 tablespoon lemon zest
- 2 large egg yolks, room temperature
- 1 cup whipped topping, chilled
Instructions
- Preheat the oven to 350°F. Position a rack in the center.
- Whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
- Pour the filling into the graham cracker crust and smooth the top.
- Bake for 12 to 15 minutes until the center is set.
- Let the pie cool to room temperature, then chill for at least 4 hours in the refrigerator.
- Top with whipped topping before serving.
- Slice and serve cold.
Notes
Use room temperature egg yolks for a smoother filling. Store covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 28g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
Find it online: https://easydishestomake.com/church-supper-lemon-icebox-pie/