Old Fashioned Lemon Icebox Pie (with Condensed Milk)

Welcome to The Storied Recipe Podcast, a podcast about food, culture, and love. 

This Old Fashioned Lemon Icebox Pie Recipe came from my podcast guest, Adrian Miller, aka the Soul Food Scholar.  Make sure you listen to his episode as you try his mother's original recipe for Lemon Icebox Pie, as chronicled in an old recipe book curated by the ladies of Campbell Chapel African Methodist Episcopal Church.

This recipe is for a classic Lemon Icebox Pie, and it is different from many other recipes around the internet. This IS a delicious dessert for lemon lovers everywhere. The meringue topping may be a little extra effort - but it's also extra special these days! 

Try this with other classic Southern recipes like Pimento Cheese, Candied Bacon, and Paul Prudhomme's Jambalaya!

To Bake or Not to Bake

If you're looking for a super easy lemon icebox pie OR a no-bake pie recipe, I'll be completely honest... this isn't the absolute easiest or the quickest recipe you'll find on the internet. But! I'll stand by it as an authentic recipe from the Soul Food Scholar himself, Adrian Miller!

• Most Icebox pie recipes are no-bake recipes. This IS a baked pie.
  • If you make the crust, you'll bake it twice; if not, you'll bake it once to set the filling.
  • Nevertheless, this is a great recipe for summer months - which is exactly when Adrian ate it as a child, at church picnics. 
• This recipe is made with Nilla Wafers(NOT Graham cracker crumbs.)
  • But you can make it just as easily with a graham cracker crust! (Or even a pastry crust) If you love lemon desserts with a creamy texture, make this and choose any crust you want!

Adrian's Memories of Mom's Lemon Icebox Pie

You can hear the nostalgia and flavor in Miller’s voice as he described it. He grew up with four siblings and always tried to cut the pie first so he got a decent-sized piece.

“You put it all together and you actually cook it, but then you refrigerate it,” he said. “I’m just telling you it is transcendent, especially in warm weather.”

Quoted from Colorado Public Radio News. Hear lots more from Adrian Miller in my interview with him.

Top Tip

• You'll have an easier time whipping the egg whites into a meringue if you remove them from the fridge earlier and let them get to room temperature!
• Control the lemony flavor - for a super strong flavor, add more fresh lemon zest

Look, Flavor, and Texture

Look:

• A cheerful, cream bright yellow topped with fluffy white meringue with just darkened peaks
• Imagine a key lime pie... except yellow 😉

Flavor:

• Fresh lemon juice & lemon zest make this recipe perfect for lemon lovers 
• Be prepared for the sweetness of the condensed milk - the filling is super sweet, so feel free to go a little less on the sugar in the crust or topping 
• Nilla Wafers have a more subtle and well... vanilla'y flavor than Graham crackers

Texture:

• Crumbly, rich crust with butter and cookies
• A creamy filling of lemon juice and condensed milk
• Light and frothy meringue with the outer crust of the top crispy.

Ingredients & Substitutions

Pie Filling

• Egg yolks (Save the whites for the meringue topping)
• Sweetened condensed milk
• Lemon juice (See note 1 on using juice from fresh lemons)
• Grated lemon rind (zest) - Regular lemons are all I use! Meyer lemons are a little sweeter, less acidic, and more "orangey" flavored. 

Crust

• Nilla wafer crust
  • The recipe calls for a store-bought crust, but I include directions for homemade in the recipe card.

Meringue Topping

• Egg whites and sugar

Variations on Recipe

Three things are constant across all Icebox Pie recipes: 1) a cookie crust 2) a creamy custard filling and 3) whipped light topping

• Whipped cream > meringue
• Graham cracker crust > Nilla wafer crust
• Use a gingersnap crust, especially for a Thanksgiving or Christmas version of this pie.
• No-bake dessert: With condensed milk, cream cheese, and fresh lemons. Topped with whipped cream and made in a graham cracker crust. Recipe from Little Spoon Farm.
• This one has neither meringue nor whipped cream, but a sour cream topping!
• Use cool whip instead of whipping cream

Instructions

The key word here is fluffy!! Take your time with each step and beat until FLUFFY!! 

• Beat egg yolks until light and fluffy. Add the sweetened condensed milk and beat until fluffy. The mixture will stand in peaks. Stir in lemon juice and grated lemon rind. Spoon filling into a crust made of crushed vanilla wafers and melted butter.
• Beat egg whites until foamy. Gradually add sugar and beat until the mixture is stiff. Spoon on top of the lemon filling being careful to seal all edges. Bake at 350° for 10 minutes. Yields one 9-inch pie.
• Refrigerate (it is called a lemon icebox pie!) for 2 hours. 

More FAQ

Why is it called lemon icebox pie?

• My grandparents called their refrigerator an icebox as did many others of their generation. I think it was a Southern thing? Anyhow, you leave this pie in the fridge to chill for a nice *long* time! 

Difference between lemon icebox pie and lemon meringue pie?

• In Adrian's version? Not much! 
• Lemon meringue pies generally use classic graham cracker crust, but that's not set in stone.

Is this a no-bake recipe?

• No, this pie is definitely baked.  

A lot of recipes call for Eagle Brand Sweetened Condensed Milk. Is that necessary?

• I'm pretty frugal and there are only a few things I buy name-brand. Sweetened condensed milk is not one of those things. 

Equipment

• A food processor helps if you're making your own crust, but you can always just put the cookies in a bag and whack at them with a rolling pin 😉
• Stand mixer or handheld electric mixer with a whisk attachment will make it a LOT easier to whip the meringue. 
• 9-inch pie plate OR - what's easier? - A tart pan or pie pan with a removable bottom

Storage

How long should I refrigerate before serving?

• At least 2 hours

How long can it stay in the refrigerator?

• Overnight, for sure. Much more than 24 hours and the crust will start to get a little soggy.

Can I freeze it?

• No, do not freeze. The meringue will turn runny upon defrosting.

Are there any parts of the process that can be done ahead of time?

• You can zest lemons and squeeze lemon juice, then cover with plastic wrap until you're ready to use them.
• You can even make the filling and refrigerate 24 hours in advance. 
• If you're making a homemade pie crust, you can also make that and refrigerate for up to 48 hours or freeze up to 2 months.

More Southern Recipes

More Pie Recipes

Listen to Adrian Miller's (The Soul Food Scholar's) Episode

This recipe comes straight from a 1984 cookbook produced by the ladies of Campbell Chapel African Methodist Episcopal Church near Denver, CO. Adrian, a scholar, author, and special assistant to President Bill Clinton with his Initiative for One America, discusses the history of Soul Food, contributions of Black cooks to White House cooking, and his faith-based work on racial reconciliation.

Recipe

Old Fashioned Lemon Icebox Pie

This old-fashioned Lemon Icebox Pie has a fresh, zesty lemony custard, soft meringue topping, and firm buttery cookie crust.

4.56 from 29 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course Dessert

Cuisine Soul Food, Southern Cooking

Servings 8 servings

Calories 619 kcal

Ingredients

  

1x2x3x

Store Bought Crust

• 1 unbaked 9-inch Vanilla wafer crust

OR To Make Own Crust

• 60 NILLA Wafers, finely crushed
• 1/3 cup Butter, melted
• 1 tablespoon Sugar

Filling

• 2 Egg yolks
• 1 can Sweetened condensed milk
• 1/2 cup Lemon juice
• 1 teaspoon grated Lemon rind (Feel free to add more.)

Meringue Topping

• 3 Egg whites
• 1/2 cup Sugar

Instructions

 

If Making Own Crust

• Place the Nilla wafers in a large back and crush with a rolling pin.
• Combine wafers with a tablespoon of sugar and 1/3 cup of melted butter.

Make Filling

• Beat egg yolks until light and fluffy.
• Add the sweetened condensed milk and beat until fluffy.
• Mixture will stand in peaks.
• Stir in lemon juice and grated lemon rind.
• Spoon filling into crust.

Make Meringue Topping

• Beat egg whites until foamy.
• Gradually add sugar and beat until mixture is stiff.
• Spoon on top of lemon filling being careful to seal all edges.

Bake

• Bake at 350° for 10 minutes.

Refrigerate

• Let pie cool to room temperature, at least 45 minutes.
• Put in refrigerator (the Icebox!) and let chill for at least 2 hours or overnight.

Notes

Make sure to listen to Adrian on The Storied Recipe Podcast, "Soul Food, The White House, and Icebox Pie with Adrian Miller, the Soul Food Scholar" while you make his Old Fashioned Lemon Icebox Pie recipe!

Nutrition

Calories: 619kcalCarbohydrates: 89gProtein: 9gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 86mgSodium: 426mgPotassium: 287mgFiber: 1gSugar: 59gVitamin A: 435IUVitamin C: 8mgCalcium: 157mgIron: 1mg

Keyword Easter, Lemon Icebox Pie, Old Fashioned, Pies

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How to Connect with Adrian Miller, Soul Food Scholar

Website: https://adrianemiller.com/

Instagram: @soulfoodscholar

Adrian's First Book: Soul Food

Adrian's Second Book: The President's Kitchen Cabinet

Adrian's Latest Book: Black Smoke