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Writer's pictureBrianne Thomas

Lemon Icebox Pie

Updated: Mar 22

This classic, southern dessert is a perfect treat to end a long, summer day. It offers a beautiful balance of tangy and sweet, comes together in just a few minutes, and it looks absolutely stunning!


Serves 8


Ingredients

8 ounces lemonade concentrate, thawed

2 3-ounce packets lemon flavored pudding

1 3⁄4 cup milk

16 ounces whipped cream topping, thawed

Zest of one lemon

2 cups graham cracker crumbs

4 Tablespoons butter, melted

2 Tablespoons sugar


Directions

Preheat oven to 350 degrees.


In a 9-inch pie plate, combine graham crumbs, sugar, and melted butter. Stir to coat then firmly press graham crackers together to form crust on bottom and sides of pie plate.


Bake crust for approximately 15 minutes until firm. Allow to cool completely.


In a large bowl, combine lemonade concentrate, milk and lemon pudding. Gently fold in 8 ounces of whipped cream.


Pour mixture into cooled graham cracker crust and spread evenly. Freeze for at least 2 hours.


Remove from freezer. Top with remaining whipped cream topping and freshly grated lemon zest.


Serve slightly chilled.


lemons in a bowl


 

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