Name: Lemon Icebox Pie
Total time: 1 hour 40 minutes plus chilling
Yield: Makes one 9-inch pie
Ingredients: 14 whole graham crackers (about 200 g); ¼ cup (50 g) granulated sugar; ¼ tsp. kosher salt; 6 Tbsp. unsalted butter, melted; 2 (14-oz.) cans sweetened condensed milk; Zest of 2 lemons (about 2 Tbsp.), plus 1¼ cups lemon juice, strained (from 6–8 lemons); 8 large egg yolks; 2 cups heavy cream; ½ tsp. vanilla extract; ¼ cup (28 g) powdered sugar

A sliced frozen lemon icebox pie with a graham cracker crust on a pie plate with whipped cream.

Photo by Travis Rainey, Prop styling by Linden Elstran, Food styling by Rebecca Jurkevich

You can never be exactly sure what you’ll get from a lemon icebox pie. It could be baked, chilled, and topped with meringue. Or no-bake, made from cream cheese, gelatin, or another setting agent. And the crust might contain whatever cookie-like thing the baker found in their pantry—saltines, gingersnaps, and vanilla wafers all work.

Inspired by the pie at Clancy’s in New Orleans, this old-school version keeps it classic. The pie filling is a sunny mix of sweetened condensed milk, eggs, fresh lemon juice, and lemon zest, baked in a buttery graham cracker crust. (Feeling extra? Make your own graham crackers.) Chilled in the freezer, the pie takes on a sherbet-like texture that’s cool, creamy, and positively exhilarating.

Chef David Guas calls it a win for dinner parties: “It’s simple, quick, and keeps for over a week.” Want a softer Key-lime-pie-style vibe? Let the frozen pie sit out for 10–15 minutes before slicing (or, instead of freezing, refrigerate for at least 12 hours). Top with a mound of vanilla-scented whipped cream, or garnish each slice with its own dollop.

This recipe was adapted for style from ‘DamGoodSweet’ by David Guas and Raquel Pelzel. Buy the full book on Amazon or ThriftBooks.