Luby's Cafeteria Lemon Icebox Pie
Step back in time with Luby's Cafeteria Lemon Icebox Pie, a nostalgic and refreshing dessert that perfectly balances creamy indulgence with zesty brightness. This classic recipe features a buttery, golden graham cracker crust that cradles a luscious lemon filling made with sweetened condensed milk, fresh lemon juice, and fragrant zest. Topped with a cloud of velvety homemade whipped cream, this pie is a summertime favorite that requires minimal prep and delivers maximum flavor. Perfect for entertaining or simply treating yourself, this chilled dessert is a make-ahead masterpiece that's as easy to prepare as it is irresistible. Whether you're a fan of vintage-style sweets or simply crave the tangy freshness of lemon, this icebox pie is sure to become a go-to recipe!
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Ingredients
- 1.5 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 14 ounces sweetened condensed milk
- 4 egg yolks
- 0.5 cups freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 0.5 teaspoons vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the texture resembles wet sand.
Step 3
Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Step 4
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely while preparing the filling.
Step 5
In a large mixing bowl, whisk together the sweetened condensed milk and the egg yolks until smooth and well combined.
Step 6
Add the freshly squeezed lemon juice and lemon zest to the milk mixture. Whisk until fully incorporated and the mixture begins to thicken slightly.
Step 7
Pour the lemon filling into the cooled graham cracker crust and spread it evenly.
Step 8
Bake the pie in the preheated oven for 10-12 minutes, just until the filling is set and no longer jiggles in the center. Let the pie cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight, to chill completely.
Step 9
In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
Step 10
Spread the whipped cream over the chilled pie, creating decorative swirls if desired.
Step 11
Optional: Garnish with additional lemon zest or thin slices of lemon for decoration.
Step 12
Slice the pie into 8 servings and enjoy this classic, refreshing dessert!
Nutrition Facts
| Serving size | (1146.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3915.6 |
| Total Fat 220.0g | 0% |
| Saturated Fat 124.5g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 1298.9mg | 0% |
| Sodium 1703.0mg | 0% |
| Total Carbohydrate 419.6g | 0% |
| Dietary Fiber 5.2g | 0% |
| Total Sugars 316.0g | |
| Protein 55.1g | 0% |
| Vitamin D 105.0IU | 0% |
| Calcium 1339.4mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 1969.2mg | 0% |
Source of Calories