This Lemonade Icebox Pie is a delicious and super simple no-bake dessert recipe. It has a perfectly sweet & crispy crust that is filled with a lemon frozen cream.
In a food processor pulse the graham crackers until like the texture of coarse sand. Add the sugar and pulse a couple more times.
1 ½ cups graham cracker crumbs, ¼ cup sugar
While the processor is running add the melted butter thru the feed tube, until the cookies and butter are well combined.
7 tablespoon butter
Lightly press the mixture evenly across the bottom of a 9 or 10 inch spring form pan. Can use the bottom of a measuring up to press it into the pan easily.Pop in the fridge or freezer for 15-20 minutes to set up while you make the filling.
Filling
In a stand mixer with the whip attachment or with a handheld mixer, whip the cream and vanilla to stiff peaks.
2 cups heavy whipping cream, 1 teaspoon vanilla
With the mixer running slowly add the condensed milk and thawed lemonade concentrate.
14 oz can sweetened condensed milk, 12 oz can frozen Lemonade concentrate
Sprinkle the lemon zest over the mixture and lightly fold it in by hand.
1 teaspoon lemon zest
Pour the lemon cream filling into the prepared crust.
Cover the pan with plastic wrap or foil and freeze for 12-24 hours.
Serving
Pull the Lemonade Icebox Pie out of the freezer about 10 minutes before serving. After it has sat at room temp pull the spring form ring off the icebox pie. Optionally zest some lemon over top.
Cut the pie into wedges for serving.Garnish with fresh raspberries for serving.Kitchen Tip: If it is difficult to cut, dip your knife in a glass of warm/hot water.