Grandmother Elsie’s 1950s Lemon Icebox Pie

... from Aunt Sandy's Kitchen

Serves: 8 servings
Prep Time: 20 minutes
Cooking: 10 minutes
Total Time: 3 hours 30 minutes

This 1950s Lemon Icebox Pie comes from Grandmother Elsie’s recipe box, back when simple pantry ingredients, Pet Milk, fresh lemon, and graham cracker crumbs could turn into a cool dessert for Sunday dinner or a family gathering. Lemon Icebox Pie is a cool, old-fashioned Southern dessert.

🛒 Ingredients

1 1/4 cups graham cracker crumbs, crushed fine
1/4 cup butter, melted
2/3 cup sugar
1/8 teaspoon salt
3 eggs, separated; pasteurized preferred
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 can (12 ounces) evaporated milk, well chilled; use 1/2 cup in the filling

How to Make Grandmother Elsie’s Lemon Icebox Pie

Prepare the crumb base. In a bowl, combine the fine graham cracker crumbs and melted butter until evenly moistened.
Press into the pan. Press about 3/4 of the graham cracker mixture into the bottom of a freezer-safe pie plate, tray, or 8-inch square dish. Save the remaining crumbs for the topping.
Start the lemon filling. In the top of a double boiler, combine the sugar, salt, egg yolks, lemon zest, and lemon juice.
Cook until thick. Cook the lemon mixture over boiling water, stirring often, until thickened. Remove from heat and let the filling cool.
Beat the egg whites. In a clean bowl, beat the egg whites until they hold soft peaks. Fold the beaten egg whites gently into the cooled lemon filling.
Whip the evaporated milk. Measure 1/2 cup of ice-cold evaporated milk into a chilled bowl. Beat until it stands in peaks.
Fold and fill. Gently fold the whipped evaporated milk into the lemon mixture. Pour the filling over the graham cracker crumb base.
Add the topping. Sprinkle the remaining graham cracker crumbs over the top of the pie.
Freeze. Freeze for at least 2 to 3 hours, or until firm enough to slice.
Serve cold. Slice and serve straight from the freezer or after a few minutes at room temperature.

Enjoy!

Recipe Notes

For the best lemon flavor, use fresh lemon juice and fresh lemon zest instead of bottled juice.
Chill the evaporated milk before whipping. Ice-cold evaporated milk whips better and gives the filling a lighter texture.
This recipe uses only 1/2 cup of the chilled evaporated milk, even though buying a 12-ounce can is the practical grocery-store size.
Use pasteurized eggs or pasteurized egg whites for a safer vintage-style pie, since the folded egg whites are not cooked after being added.
Let the pie sit at room temperature for 5 to 10 minutes before slicing if it freezes very firm.
Store leftovers covered in the freezer. For best texture, enjoy within 1 week.

Frequently Asked Questions

Is this Lemon Icebox Pie no-bake?

Yes. This is a no-bake pie because it does not require an oven. The lemon filling is cooked over boiling water in a double boiler, then cooled, folded, and frozen.

Is Lemon Icebox Pie the same as lemon meringue pie?

No. Lemon meringue pie is usually baked and topped with meringue. This Lemon Icebox Pie is a frozen lemon dessert with graham cracker crumbs and a fluffy lemon filling.

Can I use bottled lemon juice?

Fresh lemon juice is better for this recipe because the flavor is brighter and cleaner. Bottled lemon juice will work in a pinch, but the pie may not taste as fresh.

Why does the evaporated milk need to be cold?

Evaporated milk whips better when it is very cold. Chilling the can, bowl, and beaters helps it stand in peaks and gives the pie a lighter texture.

Do I use the whole can of evaporated milk?

No. The recipe calls for a 12-ounce can for shopping purposes, but the filling uses 1/2 cup of ice-cold evaporated milk.

Can I make this pie ahead of time?

Yes. This is a good make-ahead dessert because it needs freezer time. Make it the day before, cover it well, and keep it frozen until ready to serve.

Is this recipe safe with raw egg whites?

For the safest version, use pasteurized eggs or pasteurized egg whites. This is especially important if serving older adults, children, pregnant guests, or anyone with a weakened immune system.

Dessert