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Delicious Lemon Lime Icebox Pie served in a sliced pie dish with garnishes.

Lemon Lime Icebox Pie

A delightful, zesty dessert that combines the brightness of fresh lemons and limes in a creamy filling, all set in a buttery graham cracker crust.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 275 kcal

Ingredients
  

For the buttery graham cracker crust

  • 1 3/4 cups graham cracker crumbs These add a crunchy, sweet crunch.
  • 2 tablespoons sugar Sweetens the crust perfectly.
  • 8 tablespoons unsalted butter, melted Binds the crumbs together.

For the luscious lemon lime filling

  • 3/4 cup heavy whipping cream Used twice for the filling and topping.
  • 8 oz block of cream cheese, softened Gives a smooth texture.
  • 14 oz can of sweetened condensed milk Provides sweetness and creaminess.
  • 1/2 teaspoon fresh lemon zest Adds a burst of citrus flavor.
  • 1/2 teaspoon fresh key lime zest Enhances the tartness.
  • 1/2 teaspoon vanilla extract Balances the flavors.
  • 1/3 cup sour cream Introduces slight tang.
  • 1/4 cup lemon juice Bright and tangy.
  • 1/4 cup key lime juice Deepens the flavor.
  • 1/2 cup heavy whipping cream for topping Whipped to perfection for a fluffy finish.
  • Fresh lemon and lime slices for garnish Makes the pie visually appealing.

Instructions
 

Make the Crust

  • Preheat your oven to 350°F (175°C).
  • In a medium-sized mixing bowl, combine the graham cracker crumbs with sugar and melted unsalted butter until it resembles wet sand.
  • Press this mixture firmly into the bottom and sides of a pie dish.
  • Bake for about 10 minutes until golden brown, then let it cool. Alternatively, chill in the freezer for 30 minutes for a no-bake version.

Make the Lemon Lime Pie Filling

  • In a separate mixing bowl, whip 3/4 cup of heavy whipping cream until stiff peaks form, then set aside.
  • In the same bowl, combine the cream cheese with sweetened condensed milk and whip until smooth.
  • Add in lemon zest, key lime zest, and vanilla extract, mixing until well combined.
  • Gently mix in sour cream, lemon juice, and key lime juice until fully incorporated.
  • Fold the whipped cream into the citrus mixture until no streaks remain.

Assemble the Pie

  • Pour the lemon lime filling into the cooled crust and smooth the top gently.
  • Chill in the refrigerator for at least 2 hours to set.
  • Top the pie with whipped cream before serving and decorate with lemon and lime slices.

Notes

For the best flavor, always use fresh citrus. Optional: Add gelatin for stability or mint leaves for extra freshness.
Keyword Citrus Dessert, Dessert, Easy Dessert, Lemon Lime Icebox Pie, No-Bake Pie