Go Back
4 Layer Lemon Icebox Pie
Print Pin
5 from 11 votes

4 Layer Lemon Icebox Pie

Tart lemon juice and a creamy center make this a dessert that is hard to resist. When life gives you lemons, make a lemon pie! :) A Southern Classic.
Course Dessert
Cuisine American
Keyword 4 Layer Lemon Icebox Pie
Cook Time 25 minutes
Refrigerate for several hours or overnight to allow the pie to set up and chill. 4 hours
Servings 12 servings
Author Gina Abernathy

Ingredients

Layer 1

  • 1 stick butter melted
  • 1 cup all purpose flour
  • 1 cup chopped pecans

Layer 2

  • 8 ounces cream cheese, softened
  • 1 cup sugar
  • 8 ounces Cool Whip thawed

Layer 3

  • 2 14 ounce cans Sweetened Condensed Milk
  • 1/2 cup fresh lemon juice

Layer 4

  • 8 ounces Cool Whip thawed

Instructions

  • Layer 1: Preheat oven to 350 degrees. Melt butter. In a bowl, mix the butter, flour, and pecans. Spread in a 13" X 9" casserole dish and press down with your fingers making sure to cover the bottom of the dish. Bake for 25 minutes. Cool completely.
  • Layer 2: With a mixer, mix the cream cheese and sugar. Fold in Cool Whip and spread over the crust.
  • Layer 3: With a mixer, mix the sweetened condensed milk and lemon juice. Spread over the cream cheese layer.
  • Layer 4: Spread the rest of the Cool Whip over the top of the pie. Refrigerate for several hour or overnight before serving.