4-Ingredient Lemon Icebox Pie

This refreshing Lemon Icebox Pie is a simple, no-bake dessert that brings together creamy sweetness and bright citrus flavor. Made with sweetened condensed milk, softened cream cheese, and tangy lemon concentrate in a crunchy graham cracker crust, it delivers a smooth, velvety filling with very little preparation. After a few hours in the refrigerator, the pie sets into a cool, sliceable treat perfect for warm days, family gatherings, or an easy after-dinner dessert.

Ingredients

• 1 prepared 9-inch graham cracker crust
• 1 can (14 ounces) sweetened condensed milk
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup frozen lemon concentrate, thawed

Instructions

1. Beat the cream cheese: Place the softened cream cheese in a medium mixing bowl. Using an electric mixer, beat until smooth and creamy, with no lumps remaining.
2. Prepare the lemon filling: Add the sweetened condensed milk and thawed lemon concentrate. Continue mixing until the ingredients are fully incorporated and the filling becomes thick and silky.
3. Fill the crust: Pour the lemon mixture into the prepared graham cracker crust. Use a spatula to spread the filling evenly and smooth the surface.
4. Refrigerate until set: Cover the pie and place it in the refrigerator for at least 4 hours, or until the filling is firm enough to slice cleanly.
5. Slice and serve: Cut the chilled pie into wedges and serve cold. Keep any leftovers covered in the refrigerator for a cool, creamy treat later.