The Lemon Ice Box Pie Recipe, Famous In New Orleans & Insanely Delicious!

It’s the best and lemoniest Lemon Ice Box Pie you’ll ever taste, and why it’s no surprise that this pie is actually famous in New Orleans. Clancy’s, the award-winning fine dining restaurant on Annunciation Street, recognized for preserving the creole tradition, serves this signature dish. Once you try, you’ll see why many are raving about it!

A classic Southern dessert, ice box pies originated in the South around the 1930s as quick and easy-to-make desserts requiring chilling in the refrigerator for those hot summer days.

This recipe stands out front and center from the rest with a beautiful balance of sweet and lemony tart flavor and a cool, creamy, silky filling in a buttery graham cracker crust. The secret is in freezing the pie instead of refrigeration. It’ll give you that “M-mm-mm Good!” feeling after one bite!

Sweet and lemony tart flavor and a cool, creamy, silky filling in a buttery graham cracker crust…

It’s insanely delicious.


Cook time: 25 minutes
Chill: 7 hours
Servings: 8-10


  • 14 whole graham crackers, broken
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • Two 14-oz. cans sweetened condensed milk
  • 1 1/4 cups fresh lemon juice
  • 2 tablespoons finely grated lemon zest
  • 8 large egg yolks


  1. Preheat the oven to 325 degrees F. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
  2. In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
  3. Bake the lemon pie for about 25 minutes, until the edges are set and the center jiggles slightly when the pie is moved. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pie pan with plastic wrap and freeze the pie for at least 6 hours or overnight.
  4. Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.

Want Another Delicious Recipe? Now Watch How To Make Strawberry Lemonade Cookies!

Inspired by Food and Wine