Ingredients
- 1 (8-ounce) package cream cheese, at room temperature
- 1 (14-ounce) can condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 prepared graham cracker crust
Directions
Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight.
Photo: Lemon Icebox Pie Recipe
















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By doublec61
on March 17, 2013
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Very tasteful one of the best untouchable
By mscott399
Baton Rouge, LA
on January 06, 2013
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I agree with other posters, freeze this pie! Even if you don't want to serve it frozen, put it in the freezer for 2-3 hours then in the refrigerator. It makes a world of difference, the pie holds up much better.
Thinking about making an orange and lime version. Easy, fast and great recipe
By whtawhit_851923
Los Angeles, CA
on September 23, 2012
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I have made this several times with one change - I freeze the pie, which does wonders for the texture. The last one I made, I tried refrigerating it overnight per the instructions. Back into the freezer it went! I highly suggest serving this frozen. I have also made this with lime and it was amazing!
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