A Little History about Lemon Icebox Pie and other Magic Pie Recipes
Magic lemon cream pie recipe or the lemon icebox pie recipe is quick, easy and delicious! This no-bake lemon pie recipe is said to be invented sometime in the 1930s by Borden’s Eagle Brand milk. The N.Y. Condensed Milk Company was trying to market their condensed milk as a wonderful baking addition. They did so by creating a cookbook called Magic! Within this cookbook, there were several recipes on how to make magic pies by just using a few ingredients. This is a modified version of the original recipe. Mainly, because by the time it was taught to me many years ago, the original recipe was long forgotten and this is what was remembered. Both the original and this version tastes wonderful. To create the original version, use an 8″ (20cm) pie crust, add 1/4 tsp of lemon extract and top the pie with freshly whipped cream right before serving.
This old-fashion recipe is a no-bake dessert that only takes a few minutes to prepare and is so easy to do! If you like a little history, keep reading. Otherwise, skip ahead to the photos and recipe. The name icebox pies comes from resting the dessert in the refrigerator to set. Icebox is an older term for your fridge. A large block of ice would “operate” the first refrigerators and keep items cold.
Now, back to no-baking! If you have just a few minutes to spare, this is the recipe for you. You can make this the night before and wake up to a ready dessert. The longer it rests, the firmer it will set. This will remind you of a pudding pie in texture and taste. Let’s show how to make lemon icebox pie!
Step-By-Step Instructions
Follow these simple steps to make this magical pie!
Step 1: Gather your Ingredients
You’ll need 2 – 3 lemons for this recipe and it depends on how ripe they are, how well you juice them and the size of the lemons. Fresh lemons are best, but bottled juice works in a pinch! Just be aware bottled juice can sometimes leave an aftertaste. Generic brand is fine for the condensed milk for this recipe.
You’ll also need a graham cracker crust. You can buy them pre-formed, but they are easy to make! Check out this recipe.
Step 2: Zest and Juice the Lemons
Next, you will need to rinse the lemon well under cool running water. Pat the lemon dry, then zest and juice your lemons.
Strain out any seeds using a fine mesh. If you do not have a strainer, you can let the seeds settle to the bottom for several minutes and carefully spoon out the juice.
Step 3: Make the Filling
Add the condensed milk into a large bowl. You only need a spoon or spatula for this recipe, it’s so easy! Stir in the zest and lemon juice. At first, it will be a thin mixture and then it quickly thickens as the acid in the lemons react to the milk. It is quite magical to watch.
Pour the mixture into the prepared pie crust. Spread it out evenly and cover with plastic wrap. Chill for several hours or until it becomes more firm. We recommend overnight or a minimum of four hours.
After the time has passed, enjoy your pie! Isn’t it pretty?
The first piece never seems to come out well, especially if you don’t have a pie server. But don’t worry, this can be the cook’s secret.
It will hold its shape nicely if you remove it carefully. The remaining pieces should come out more readily. It has the texture of a slightly less firm instant pudding pie.
Substitutions and Tips
Here are some common substitutions and tips for this lemon icebox pie recipe.
- Make a key lime pie or even an orange magic pie! Simple replace the juice of the lemon in equal amounts.
- Substitute graham crackers for your favorite shortbread type cookie or biscuit. Shortbread, vanilla wafers, digestive biscuits and oreo cookies without the filling are a few good examples. You need enough to end up with 1/2 cup (76g) of crumbs.
- Add some spice to your crumb base. Try 1/2 tsp of ground ginger or cinnamon.
- Add the zest of the lemon to the crumb base. Put a little more zip in your pie!
- Top with cool whip or whipped cream before slicing. This will make the pie a little less tart and more sweet.
- The longer you wait, the easier it is to remove from the pie dish.
Storage
This pie will keep for about 3 – 5 wrapped in plastic wrap in the fridge. Icebox pies must stay chilled in the refrigerator until ready to serve for safety. Hence the name, icebox pie. Any leftovers must be chilled promptly. The magic pie can be eaten chilled or at room temperature, but taste best chilled. Do not store this pie around foods with strong odors such as onions or garlic as it will tend to absorb smells and flavors of items surrounding them overtime.
This can be kept up to 2 months in the freezer. Wrap in place wrapt and then aluminum foil. Thaw overnight in the fridge for at least 8 – 12 hours.
Lemon Icebox Pie Recipe
Ingredients
- 9 inch (23cm) graham cracker crust
- 2 cans (28oz) sweetened condensed milk
- 1 cup (240mL) lemon juice
- 1 tsp (1g) lemon zest
Instructions
- Rinse lemons under running cold water for 30 seconds and pat dry. Zest and juice the lemons, keeping the zest separated from the juice. Add 1 tsp (1g) of fresh zest to the lemon juice and set aside.
- In a large bowl, empty two cans of sweetened condensed milk. Add in lemon juice with the zest and stir until mixture thickens, about 20 – 30 seconds.
- Pour mixture into a the pie shell and spread out evenly. Cover and chill 4-5 hours or overnight for best results. Overnight chilling will deepen the flavor and have a firmer consistency.
- Serve cold. If desired, top with a layer of whipped cream right before slicing.
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