Who loves anything (and everything) lemon? I do! I’m crazy for a lemon icebox pie with a pecan graham cracker crust. Ooh-la-la! The perfect dessert following summertime outdoor grilling.
- Prep Time: 25m
- Cook Time: 30m
- Total Time: 55m
- Serves: 8
- Category: Dessert
Ingredients
Pecan Graham Cracker Crust
- 1 cup graham cracker crumbs (6 whole rectangle cracker sheets or 12 small square crackers)
- 3/4 cup pecans
- 6 tablespoons unsalted butter, melted
- 1/4 cup brown sugar (packed)
Lemon Pie Filling
- 8 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla
- 1/2 cup lemon juice (5-6 lemons)
- zest of 2 lemons
Homemade Whipped Cream
- 1 cup cold heavy whipping cream
- 2 teaspoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Pecan Graham Cracker Crust
- Preheat oven to 350 degrees.
- Add graham crackers and pecans to the food processor and pulse until coarsely ground.
- Add brown sugar and melted butter and continue to process until finely ground and completely combined.
- Press mixture into the bottom and up the sides of a 9" pie dish. Press until compact, using your fingers as an edge guide.
- Bake crust at 350 degrees for 10 minutes. (If crust puffs up, press down with the back of a measuring cup.)
Lemon Pie Filling
- Beat cream cheese in a large bowl until soft.
- Add sweetened condensed milk
- Add vanilla and lemon juice beat until light and fluffy.
- Pour into prepared and cooled pie crust.
- Refrigerate 4 hours or more.
- Once chilled, top with whipped cream and lemon zest, serve and enjoy!
Homemade Whipped Cream
- Place your mixing bowl and beaters in the refrigerator or freezer for about 10-15 minutes to chill.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed, then increase the speed to medium-high until soft or stiff peaks form.