Pescatarian Lemon Icebox Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups graham cracker crumbs (about 12 full crackers)
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
For the filling
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 1 cup heavy cream, cold
For serving
- whipped cream, for serving (optional)
Can be omittedwhipped cream
- lemon slices or zest curls, for serving (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand and holds together when pressed.
- 2
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a measuring cup to compact it. Bake for 8–10 minutes, until the crust is set and lightly golden at the edges. Transfer to a wire rack and let cool completely, about 20 minutes.
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