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4.6 from 5 votes
Lemon Icebox Pie

Lemon Icebox Pie – no bake, eggless and lower-in-fat!

Course: Dessert
Cuisine: American
Keyword: lemon icebox pie
Servings: 12
Author: Kitchen Nostalgia
  • CRUST:
  • 2 cups cookie crumbs like graham cracker crumbs
  • 2 Tbsp butter melted
  • 3-6 Tbsp milk
  • 3 tsp powdered gelatin
  • 2 cups PREPARED vanilla pudding
  • 2 cups low-fat firm yogurt like Greek yogurt
  • 10 Tbsp powdered sugar
  • 3/4 cup lemon juice
  • 1 tsp lemon zest
  • 1 cup low-fat whipped topping
  • 1 cup low-fat whipped topping
  • 1 Tbsp powdered sugar
  1. CRUST: Put cookie, melted butter and 3 Tbsp milk in a food processor. Mix until crumbs form a ball. If necessary, add more milk, but the mixture should not be soggy. Press crumbs in bottom and up sides of a 9-inch pie dish.
  2. FILLING: In a small bowl, combine gelatin with 1/4 cup cold water. Let stand 5-10 minutes to bloom.
  3. Mix pudding, yogurt, sugar, lemon juice, lemon zest and 1 cup of low-fat whipped topping.
  4. Heat gelatin mixture gently, stirring until dissolved. Add it to lemon filling and stir. Pour into cookie crumbs crust and refrigerate until set.
  5. TOPPING: Before serving, top with whipped topping.

Recipe Video