Gluten-Free Lemon Icebox Pie

It’s a Slice of Summer on a Plate!

Gluten-Free Lemon Icebox Pie is Burst of Sunshine in Every Bite

There’s something magical about a dessert that feels like pure sunshine on a plate. When June rolls around—or honestly, whether the sun is blazing or the rain is coming down sideways—I crave something that’s both nostalgic and refreshing. I want something that cools me off after a day working in the yard, a long walk at the market, or slogging away at my blog. Enter my Gluten-Free Lemon Icebox Pie: a creamy, tangy, and impossibly easy treat that’s as welcome at a backyard barbecue as it is when you’re hunkered down inside, waiting for the clouds to clear.

Big – Bold – Flavor

This pie is all about celebrating the bright, brashy flavor of fresh lemons. The filling is soooo rich, thanks to sweetened condensed milk (which I’ve heard is really – really good for you 🙂) and egg yolks, but it’s the lemon zest and juice that really steal the damn show. I love how the tartness of the citrus cuts through the sweetness, making every bite feel light and lively. The gluten-free graham cracker and pecan crust adds a buttery crunch that’s downright crave-able… borderline addictive.

Effortless and Make-Ahead Friendly

One of my favorite things about this recipe is how easy it is—it’s so simple, you could make it in your sleep. The crust comes together in minutes—just a quick bzzzzt in the food processor and a few minutes in the oven. The filling is a simple whisk-and-pour situation. After a short bake, the hardest part is waiting for it to chill in the fridge. I finish mine with a thick layer of whipped cream (and a little cream cheese for extra stability), making it look as dreamy as it tastes.

A Pie for Every Occasion

This Gluten-Free Lemon Icebox Pie is my go-to for summer gatherings, but it’s just as perfect for a cozy night in. The cool, creamy filling and bright lemon flavor make it the ideal finish to a grilled meal or a potluck table. And if you’re feeling creative, try swapping in lime or orange zest for a citrus twist…whatever floats your boat. However you serve it, this pie is guaranteed to bring sunshine to your table.

A Note on Inspiration

What inspired me to make this? Sometimes, inspiration doesn’t strike in the produce aisle or at the bakery counter—it comes from a craving for something sweet, nostalgic, and so simple, you could make it in your sleep. I first made this pie on a warm July afternoon for a birthday celebration nearly 14 years ago (happy birthday Sweetness). Over the years, I’ve reinvented it with a few twists of my own. Converting it to be gluten-free was a breeze, so now whenever I want a dessert that’s classic, tested, cool and creamy, and bursting with fresh lemon flavor, this is the one I reach for. With each slice, I’m reminded that the best recipes aren’t always the fanciest—they’re the ones that bring a little sunshine to our everyday lives, no matter the season.

Gluten-Free Lemon Icebox Pie Ingredients

These ingredients come together to create a Gluten-Free Lemon Icebox Pie that’s full of bright, creamy, and citrusy flavor.

• Gluten-free graham crackers (8 ounces): These create a crisp, buttery crust that’s the perfect base for the creamy filling.
• Crushed pecans (½ cup): Pecans add a subtle nuttiness and extra crunch to the crust.
• Sugar (¼ cup): Just enough to sweeten the crust and balance the tangy filling.
• Butter (8 tablespoons): Melted butter binds the crust and gives it a rich, toasty flavor.
• Lemon zest (zest of 2–3 lemons): Fresh zest infuses the filling with vibrant citrus aroma.
• Egg yolks (5): Egg yolks thicken the filling and make it luxuriously smooth.
• Sweetened condensed milk (2 14-ounce cans): This is the secret to a creamy, sweet, and foolproof filling.
• Fresh lemon juice (1 cup): Freshly squeezed lemon juice gives the pie its signature tartness and brightness.
• Heavy whipping cream (2 cups): Whipped cream makes a cloud-like topping that’s the perfect finish.
• Vanilla (1–2 teaspoons): Vanilla rounds out the flavors in the whipped cream.
• Powdered sugar (½ cup): Sweetens and stabilizes the whipped cream topping.
• Cream cheese (4 ounces): Softened cream cheese helps the whipped cream hold its shape and adds a subtle tang.

Equipment

You’ll need just a few simple tools to make this pie a breeze from start to finish.

• Food processor: Quickly crushes the graham crackers and pecans to a sandy texture for the crust.
• Mixing bowls: Essential for whisking together the filling and whipping the cream.
• Pie pan or springform pan: Either works; a springform pan makes unmolding and serving extra easy.
• Microplane or zester: For getting all that fragrant zest from your lemons.
• Whisk: Makes quick work of mixing the filling and the whipped cream.
• Spatula: For spreading the filling and whipped cream smoothly.
• Electric mixer (optional): Whips the cream to soft peaks in no time.

Substitutions

This pie is endlessly adaptable for different tastes and dietary needs.

• Nut-free crust: Skip the pecans and use extra gluten-free graham crackers for a classic, nut-free base.
• Dairy-free: Use vegan butter for the crust, and swap in coconut cream and dairy-free condensed milk for the filling and topping.
• Citrus swap: Try lime or orange zest and juice for a fun twist on the classic lemon flavor.
• Store-bought crust: In a pinch, a gluten-free store-bought graham crust works just fine.

What to Serve with Gluten-Free Lemon Icebox Pie

This pie pairs perfectly with a variety of summer favorites.

• Fresh berries: A handful of raspberries or blueberries adds color and a burst of juicy sweetness.
• Iced tea or lemonade: A cool drink brings out the bright citrus notes in the pie.
• Grilled chicken or fish: Serve as a refreshing finish to a light, summery meal.
• Herb salad: A crisp salad with fresh herbs balances the richness of the pie.

Why You’ll Love This Recipe

There are so many reasons to make this your new go-to summer dessert.

• The filling is creamy, tangy, and bursting with real lemon flavor—no artificial stuff here.
• The gluten-free crust is crisp and buttery, with a hint of pecan for extra crunch.
• It’s make-ahead friendly, so you can prep it the night before and chill until ready to serve.
• The whipped cream topping is light, fluffy, and stable thanks to a touch of cream cheese.
• It’s easy to adapt for different dietary needs or citrus preferences.

Print Recipe

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Gluten-Free Lemon Icebox Pie

Cooking Method: Baking, Chilling Cuisine: American Courses: Brunch, Dessert Recipe Keys: Gluten Free Includes Dairy I Includes Eggs

Difficulty: Beginner Prep Time 30 mins Cook Time 25 mins Rest Time 6 hrs Total Time 6 hrs 55 mins

Cooking Temp: 350  F Servings: 12

Best Season: Summer

Description

Gluten-Free Lemon Icebox Pie is a creamy, tangy dessert with a crisp, nutty crust made from gluten-free graham crackers and pecans. The luscious filling features fresh lemon juice, zest, and sweetened condensed milk for a bright, refreshing flavor. Topped with a fluffy, stabilized whipped cream, this easy-to-make pie is perfect for summer gatherings or any occasion.

Ingredients

Servings

Gluten-Free Graham Cracker Crust

• 8 oz Gluten-Free Graham Crackers (If you are not gluten-free, feel free to used wheat based crackers)
• ¹⁄₂ cup Crushed Pecans
• ¹⁄₄ cup Granulated White Sugar
• 6 tbsp Butter (Salted or Unsalted)

Lemon Filling

• 2-3 Zested Lemons
• 5 Egg Yolk
• 2 cans Sweetened and Condensed Milk (14 Oz. Cans)
• 1 cup Fresh Lemon Juice

Topping

• 2 cups Heavy Whipping Cream
• 1-2 tsp Vanilla Extract
• ¹⁄₂ cup Powdered Sugar
• 4 oz Cream Cheese (Softened to Room Temperature)

Instructions

Make the Crust

1. Place gluten-free graham crackers, sugar and pecans in a food processor. Pulse until you have a sand-like texture.

   • Combine Ingredients: Transfer the crushed mixture to a medium bowl. Add melted butter. Toss until all the butter is incorporated and no dry crumbs remain.
   • Press into Pan*: Press the mixture firmly into the bottom and sides of a pie pan or springform pan.
   • Bake: Bake the crust at 350°F (175°C) for 5 minutes, until lightly golden and set.
   • Cool: Remove from the oven and let the crust cool completely.

   *See Notes Below.

Prepare the Filling

1. • Zest the Citrus: Zest 2–3 lemons until you have 1–2 tablespoons of zest. (Optional: Add zest from limes or oranges for extra flavor.)
   • Whisk Yolks & Zest: In a large bowl, whisk together the lemon zest and 5 egg yolks until the yolks begin to lighten in color.
   • Add Sweetened Condensed Milk: Pour in 2 cans (14 ounces each) of sweetened condensed milk. Whisk until fully incorporated.
   • Add Citrus Juice: Add 1 cup of freshly squeezed lemon juice (or a mix of lemon, lime, and orange juice if you like). Whisk until smooth.
   • Fill the Crust: Pour the filling into your cooled crust and level the top.

   

Bake the Pie

1. • Bake: Bake at 350°F (175°C) for 15–20 minutes.
   • Check for Doneness: The filling should be just set and slightly jiggly in the center when you remove it from the oven

   Tip: If using a springform pan, place it on a baking sheet or wrap the bottom of the pan in foil before baking.

   

Chill and Prepare the Topping

1. • Cool: Let the pie cool on the counter.
   • Refrigerate: Once cooled, place the pie in the refrigerator for at least 4 hours (or overnight) to chill and set completely.
   • Prepare the Topping: In a mixing bowl, beat 2 cups heavy whipping cream with ½ cup powdered sugar, 1–2 teaspoons vanilla, and 4 ounces softened cream cheese (for stability) until stiff peaks form.
   • Add the Whipped Topping: Once the pie is fully chilled and set, spread the stabilized whipped cream evenly over the top.
   • Chill Again: Return the pie to the refrigerator for at least 1 hour (or up to overnight) to allow the topping to set.
   • Slice & Enjoy: Garnish with extra lemon zest if desired. Slice and serve cold.

    

Note

If you are using a springform pan:

You can leave the crust in one even layer or press it halfway up the sides. This makes for great visual presentation as you can see all of the layers.

For easy removal, butter the sides and line with parchment, then butter the parchment as well.

Separating Eggs:

Remembers to crack your eggs one at a time and then transfer the whites to a new bowl. This protects the whites if you happen to make a mistake. Remember you are not using the whites in this recipe. Put them in a freezer safe container and saver for use in another recipe.

Making the crust:

When pressing the crumbs into the pan, do not press down to hard. Press lightly into place.

Do not overbake - baking too long can make the crust too hard and adds too much caramel flavor.

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