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Creamy Lemon Icebox Pie Recipe with Easy Flaky Saltine Crust

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A quick and easy no-bake lemon icebox pie featuring a unique flaky and buttery saltine cracker crust paired with a creamy, tangy lemon filling.

Ingredients

Scale
  • 3 cups saltine crackers, finely crushed (about 1 sleeve)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 8 ounces cream cheese, softened (full-fat preferred)
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup fresh lemon juice (about 4–5 lemons)
  • 1 teaspoon lemon zest
  • 1 cup whipped topping (store-bought or homemade whipped cream)
  • Optional garnishes: thin lemon slices or twists, fresh mint leaves, light dusting of powdered sugar

Instructions

  1. Crush 3 cups of saltine crackers finely using a food processor or by placing them in a large zip-top bag and rolling with a rolling pin until the crumbs are flaky but not powdery.
  2. Mix the crushed crackers with 6 tablespoons melted unsalted butter and 2 tablespoons granulated sugar in a medium bowl until the mixture resembles wet sand.
  3. Press the cracker mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to pack it down tightly and create a tidy edge.
  4. Chill the crust in the refrigerator for at least 15 minutes to set up while you prepare the filling.
  5. In a large mixing bowl, beat 8 ounces of softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  6. Gradually add 1 can (14 ounces) of sweetened condensed milk, beating until fully combined and silky.
  7. Stir in 3/4 cup fresh lemon juice and 1 teaspoon lemon zest. The mixture will thicken slightly as the acid reacts with the cream cheese.
  8. Gently fold 1 cup of whipped topping into the lemon mixture using a rubber spatula, taking care not to overmix.
  9. Pour the creamy lemon filling into the chilled saltine crust, smoothing the top with an offset spatula or the back of a spoon.
  10. Refrigerate the pie for at least 4 hours, preferably overnight, to let the filling firm up and flavors meld.
  11. Just before serving, decorate with thin lemon slices, fresh mint leaves, or a light dusting of powdered sugar if desired.

Notes

Use flaky crushed saltines, not powdery crumbs, for the best crust texture. Melt butter but do not overheat to avoid greasiness. Soften cream cheese fully to prevent lumps. Fold whipped topping gently to keep filling airy. Chill pie at least 4 hours or overnight for best results. Slice with a sharp, wet knife for clean pieces. Optional garnishes add visual appeal.

Nutrition

Keywords: lemon pie, icebox pie, saltine crust, no-bake dessert, creamy lemon pie, easy lemon dessert, summer pie

Find it online: https://zoeplate.com/creamy-lemon-icebox-pie-recipe-with-easy-flaky-saltine-crust/