🍋 Citrus Icebox Pie

A cool, creamy, no-fuss dessert with a buttery graham cracker crust and a bright citrus filling. It’s smooth, refreshing, and perfect for warm weather.

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Prep Time

• Prep: 20 minutes
• Bake: 8–10 minutes (for crust, optional)
• Chill: 4–6 hours
• Total: About 4½–6½ hours

Servings

8 servings

Ingredients

Graham Cracker Crust

• 1½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tablespoons unsalted butter, melted

Citrus Filling

• 1 can (14 oz/397 g) sweetened condensed milk
• 4 large egg yolks
• ½ cup fresh lemon juice
• ¼ cup fresh lime juice
• 1 tablespoon orange zest
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Citrus zest or thin citrus slices for garnish

Instructions

1. Preheat the oven to 350°F (175°C).
2. Mix the crust ingredients, press into a 9-inch pie plate, and bake for 8–10 minutes. Cool completely.
3. Whisk together the condensed milk and egg yolks until smooth.
4. Stir in the citrus juices, zest, and vanilla.
5. Pour the filling into the cooled crust.
6. Bake for 12–15 minutes, just until the filling is set around the edges with a slight jiggle in the center.
7. Cool to room temperature, then refrigerate for at least 4 hours.
8. Whip the cream with powdered sugar until soft peaks form and spread over the chilled pie before serving.

🥧 Classic Citrus Custard Pie

This baked pie has a silky, rich custard flavored with fresh lemon and orange. It’s a traditional dessert that’s elegant and comforting.

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Prep Time

• Prep: 20 minutes
• Bake: 45–50 minutes
• Cool: 2 hours
• Total: About 3 hours 10 minutes

Servings

8 servings

Ingredients

• 1 unbaked 9-inch pie crust
• 4 large eggs
• 1 cup granulated sugar
• 2 cups whole milk
• ½ cup heavy cream
• 2 tablespoons unsalted butter, melted
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh orange juice
• 1 tablespoon lemon zest
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Ground nutmeg, for sprinkling (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Place the pie crust into a 9-inch pie dish and crimp the edges.
3. Whisk together the eggs and sugar until well combined.
4. Add the milk, cream, melted butter, citrus juices, zest, vanilla, and salt. Mix until smooth.
5. Pour the custard into the prepared crust.
6. Sprinkle lightly with nutmeg if desired.
7. Bake for 45–50 minutes, until the edges are set and the center has a slight wobble.
8. Cool completely, then refrigerate for at least 2 hours before slicing.

Storage

• Refrigerator: Store either pie covered for up to 4 days.
• Freezer: The icebox pie freezes well for up to 2 months. Custard pie is best enjoyed fresh, as freezing may affect its texture.

Tips

• Use freshly squeezed citrus juice for the brightest flavor.
• Let the pies chill thoroughly before serving for clean, neat slices.
• Garnish with whipped cream, fresh berries, or candied citrus peel for an elegant finish.
• For a sweeter, milder flavor, use more orange juice; for a tangier pie, increase the lemon or lime juice.