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Creamy Old-Fashioned Lemon Icebox Pie with Vanilla Wafer Crust

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A nostalgic, creamy lemon icebox pie featuring a buttery vanilla wafer crust and a tangy, smooth lemon filling. Perfectly chilled and easy to make, this pie is a refreshing summer treat.

Ingredients

Scale
  • 2 cups vanilla wafers, crushed (about 120 grams)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice (about 3–4 medium lemons)
  • 3 large egg yolks, room temperature
  • 1 tablespoon grated lemon zest
  • 1 teaspoon vanilla extract
  • Optional topping: lightly sweetened whipped cream
  • Optional garnish: thin lemon slices or zest curls

Instructions

  1. Crush vanilla wafers into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin until you have about 2 cups of crumbs.
  2. In a medium bowl, combine the crushed wafers, melted unsalted butter, and granulated sugar. Stir until the mixture resembles wet sand. Add more melted butter if too dry.
  3. Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie dish. Refrigerate for at least 15 minutes to set.
  4. In a medium mixing bowl, whisk the egg yolks until smooth and slightly thickened, about 1-2 minutes.
  5. Slowly add the fresh lemon juice to the egg yolks, whisking continuously to prevent curdling.
  6. Whisk in the sweetened condensed milk until fully combined and glossy.
  7. Stir in the grated lemon zest and vanilla extract until smooth and pourable.
  8. Pour the lemon filling over the chilled crust and smooth the top with a spatula. Cover loosely with plastic wrap.
  9. Refrigerate the pie for at least 4 hours or overnight until the filling is firm and creamy.
  10. Before serving, top with lightly sweetened whipped cream and garnish with thin lemon slices or zest curls. For clean slices, dip a sharp knife in hot water and wipe between cuts.

Notes

Use fresh lemon juice and zest for best flavor; bottled lemon juice lacks brightness. Chill the pie overnight for best texture. If crust is crumbly, add a bit more melted butter or chill longer. Dip knife in hot water and wipe between slices for clean cuts. Variations include gluten-free crust with almond flour, dairy-free crust with coconut oil, and adding berries or ginger to the filling.

Nutrition

Keywords: lemon icebox pie, lemon pie, vanilla wafer crust, no bake pie, summer dessert, creamy lemon pie, old-fashioned pie

Find it online: https://lenatable.com/creamy-old-fashioned-lemon-icebox-pie-recipe-easy-homemade-vanilla-wafer-crust/