Lemon Pineapple Icebox Pie is a creamy, tart lemon pie filling loaded with crushed pineapples in a graham cracker “cookie-like” crust.
This tangy dessert is easy to make with a few simple ingredients.
THE INGREDIENTS
1 can (14 ounces) of sweetened condensed milk
lemon zest (optional)
cup fresh lemon juice (from 3 large lemons)
pure lemon extract
1 cup of crushed pineapples in juice (drained)
Cool Whip
1 standard graham cracker pie crust (store-bought)
egg white (from one egg)
IMPORTANT NOTE ABOUT THE CRUSHED PINEAPPLES
The taste and texture of crushed pineapples will definitely affect the taste of this dessert. I’ve tried several generic brands… which were often sour.
For that reason, I use only popular brands because they’re always good in my opinion.
This recipe calls for 1 cup of crushed pineapples in juice (not heavy syrup). Drain the juice before adding to the recipe.
DISCLOSURE (NOT SPONSORED). I have NOT been paid to endorse any pictured product. Delighted to share the ingredients I purchased and used to make this dessert. All comments are my own.
THE GRAHAM CRACKER CRUST
Although a homemade graham cracker crust will work, I used a store-bought graham cracker crust. Quick and easy to use.
To prepare the crust, brush it with an egg white and bake for 5 minutes in a preheated 350 oven. This makes the crust firm enough to hold the filling.
It’s firm. Doesn’t get mushy.
The chilled pie’s texture is similar to a soft cookie. Delicious!
THE LEMON EXTRACT
Pure Lemon Extract adds just the right amount of extra flavor in this chilled dessert.
“ICEBOX” TIPS
Garnish top of Lemon Pineapple Icebox Pie with lemon slices (optional).
Chill 1 to 2 hours in the fridge (not freezer).
Slice and serve.
Chilled pie… before removing the plastic lid.
ENJOY!
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EDITOR’S NOTE (January 25, 2023): Posted the first version of this recipe two years ago on January 24, 2021. Today, I changed the name from Lemon Icebox Pie to Lemon Pineapple Icebox Pie. Also updated the recipe and instructions.
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