Lemon Icebox Pie

This lemon icebox pie puts a tropical twist on a beloved classic! It features a creamy, sweet-tart lemon filling paired with a crisp, buttery coconut shortbread crust. It’s bright, refreshing, and wonderfully simple to make—perfect for warm-weather gatherings or any time you crave a taste of sunshine.

Why You’ll Love This Lemon Icebox Pie Recipe

• Easy to make. With just a handful of ingredients and minimal hands-on time, this pie comes together effortlessly.
• Perfectly sweet & tart. The balance of condensed milk, cream cheese, and fresh lemon juice creates a luscious, citrusy flavor.
• Unique crust. The toasted coconut shortbread crust adds a nutty, buttery crunch that pairs beautifully with the lemon filling.
• Make-ahead friendly. This pie needs to chill for several hours, making it a great dessert to prepare in advance.

What is an Icebox Pie?

Icebox pies are classic no-fuss desserts that are stored in the refrigerator (or “icebox”). These creamy, chilled pies are typically made with a simple filling—often featuring sweetened condensed milk or whipped cream—poured into a cookie or pastry crust. The result? A smooth, refreshing pie that’s perfect for warm weather or any occasion that calls for a cool, creamy treat.

What You’ll Need

For ingredient quantities and full instructions, see the recipe card below.

For the crust:

• Sweetened flaked coconut – Adds a sweet, toasty flavor.
• All-purpose flour – Take care to measure accurately with a digital kitchen scale or the spoon and sweep method.
• Granulated sugar
• Salt
• Unsalted butter – Cold butter helps create a flaky, tender crust. Cut it into 1/2-inch cubes and return it to the refrigerator while you gather the other ingredients.

For the filling:

• Sweetened condensed milk – Provides creaminess and sweetness. Look for this with the baking ingredients.
• Cream cheese – Creates a rich, smooth texture. Full-fat cream cheese works best. Let it come to room temperature so it will mix smoothly.
• Lemons – Fresh lemon juice and zest give the pie its vibrant flavor. Learn more: How to Zest and Juice Lemons
• Heavy cream – Whipped to add lightness and structure. Either heavy cream or heavy whipping cream will work.

How to Make Lemon Icebox Pie

To Make the Crust:

• Prepare for baking. Heat the oven to 350°F.
• Toast the coconut. Either place the coconut in a single layer on a rimmed baking sheet and bake for 10 to 12 minutes, stirring every few minutes until toasted, or place the coconut in a skillet and cook over medium-low heat until toasted. Set aside to cool. Learn more: How to Toast Coconut
• Mix the dry ingredients and sugar. Stir together the flour, sugar, and salt. Add the cooled coconut, and mix well.
• Incorporate the butter. Cut in the cold butter using a pastry blender, fork, or your fingers until the mixture is crumbly but holds together when pinched.
• Bake the crust. Press the mixture into a 9-inch pie plate and bake for 15-18 minutes, or until golden brown. Let cool completely.

To Make the Filling:

• Mix the base. Beat the sweetened condensed milk and softened cream cheese until smooth. Add the lemon zest and juice, and mix well.
• Add the lemon zest and juice. Mix until fully combined.
• Whip the cream. In a separate bowl, whip the cream with an electric mixer with a whisk attachment until soft peaks form. With soft peaks, the cream should fold over when the whisk is lifted out of the cream. Learn more: How to Make Whipped Cream
• Fold in the whipped cream. Gently fold the whipped cream into the cream cheese mixture. First, add about a quarter of it and mix to loosen the mixture; then add the remaining whipped cream and gently fold it into the filling.
• Assemble and chill. Spread the filling evenly into the cooled crust, cover, and refrigerate for at least 6 hours before serving.

Variations and Substitutions

• Traditional graham cracker crust: If you prefer the classic version, swap the coconut shortbread crust for a simple graham cracker crust:
  • 1 & 3/4 cups (185g) graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 5 tablespoons (70g) unsalted butter, melted
  • Mix ingredients, press into a 9-inch pie plate, and bake at 350°F for 10 minutes. Let cool before filling.
• Cookie crumb crust: Try vanilla wafers, shortbread cookies, or even gingersnaps for a different flavor.
• Frozen lemon icebox pie: Serve chilled or frozen for a firmer, ice cream-like texture.

Make-Ahead and Serving Tips

• Make the crust ahead. You can bake the crust up to two days in advance. Store it covered at room temperature until ready to fill.
• Prepare the filling ahead. The filling can be made and stored in the refrigerator for up to 24 hours before assembling the pie.
• Serving temperature. For the best texture, serve chilled straight from the refrigerator. If frozen, let it sit at room temperature for about 10-15 minutes before slicing.

How to Store Lemon Icebox Pie

• Refrigerator: Keep your lemon icebox pie covered and refrigerated up to 3 days.
• Freezer: Wrap well and freeze for up to 3 months. Serve frozen or let it thaw slightly before slicing.