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Ice Box Pie Recipe

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This classic no-bake Ice Box Pie features a buttery graham cracker crust filled with creamy, tangy lime filling that sets perfectly in the refrigerator. Easy enough for beginners yet impressive enough for special occasions, this make-ahead dessert is cool, refreshing, and absolutely irresistible!

Ingredients

Scale

For the Graham Cracker Crust:

  • 2 cups graham cracker crumbs (about 16-18 full crackers)
  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • Pinch of salt

For the Filling:

  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup fresh lime juice (from about 4-5 limes)
  • 2 tablespoons lime zest (from about 3-4 limes)
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

For the Topping (Optional):

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Additional lime zest and lime slices for garnish

Instructions

Step 1: Prepare the Crust
In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Mix thoroughly with a fork until the mixture resembles wet sand and holds together when squeezed. The butter should coat all the crumbs evenly.

Step 2: Press Crust into Pie Dish
Pour the crumb mixture into a 9-inch pie dish. Using the bottom of a measuring cup or your fingers, firmly press the mixture into the bottom and up the sides of the dish, creating an even layer about ¼-inch thick. Make sure to pack it tightly so it doesn’t crumble later. Place the crust in the freezer while you prepare the filling.

Step 3: Mix the Filling
In a large mixing bowl, whisk together the sweetened condensed milk, lime juice, lime zest, egg yolks, vanilla extract, and salt. Whisk vigorously for about 2-3 minutes until the mixture becomes smooth, thick, and slightly pale in color. You’ll notice it thickening as the acidic lime juice reacts with the condensed milk.

Step 4: Fill the Pie
Remove the crust from the freezer and pour the filling into the prepared crust. Use a rubber spatula to spread it evenly, smoothing the top for a beautiful presentation. Tap the pie dish gently on the counter a few times to release any air bubbles.

Step 5: Chill the Pie
Cover the pie loosely with plastic wrap or aluminum foil, making sure it doesn’t touch the filling surface. Refrigerate for at least 4 hours, or preferably overnight, until the filling is completely set and firm to the touch. The pie needs this time for the filling to properly firm up.

Step 6: Prepare Whipped Cream (Optional)
About 30 minutes before serving, make the whipped cream topping. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form (about 3-4 minutes). Don’t overbeat or you’ll end up with butter!

Step 7: Serve
Slice the chilled pie with a sharp knife, wiping the blade clean between cuts for neat slices. Top each slice with a generous dollop of whipped cream and garnish with additional lime zest or a thin lime slice. Serve immediately and watch everyone’s faces light up!

Notes

  • For the best texture, make sure your pie chills for the full 4 hours minimum; overnight is even better.
  • If using bottled lime juice, the pie may not set quite as firmly due to different acidity levels.
  • Raw egg yolks are used in this traditional recipe. Use pasteurized eggs if you’re concerned about food safety, especially for pregnant women, young children, or immunocompromised individuals.
  • The pie can be made up to 2 days in advance – perfect for stress-free entertaining!
  • For clean slices, dip your knife in hot water and wipe it clean between each cut.

Nutrition

Find it online: https://focialy.com/ice-box-pie-recipe/