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.
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.
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.
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)
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.
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.
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.
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Lemon Pineapple Icebox Pie
- 1 can (14 ounces each) sweetened condensed milk
- 3 tablespoons lemon zest from about 3 lemons optional
- 1 cup fresh lemon juice From 3 large lemons.
- 1 teaspoon lemon extract (optional)
- 1 cup crushed pineapples in juice (drained)
- 1 cup Cool Whip
GRAHAM CRACKER CRUST
- 1 standard graham cracker crust Store-bought.
- 1 each egg white from one egg
- If using lemon zest, grate each lemon BEFORE juicing.
- Squeeze lemons to get 1 cup of lemon juice (remove seeds). Set aside.
- In a medium size bowl, add lemon zest (if using), 1/2 cup of lemon juice (minus seeds), one can of sweetened condensed milk and lemon extract, Stir until well combined.
- Add 1 cup of crushed pineapples (drained) and 1/2 cup of Cool Whip. Stir until evenly combined.
- Taste a sample. If more tang is preferred. add 2 tablespoons of lemon. Taste again. Repeat until satisfied with taste. Cover bowl and place in fridge (not freezer).
PREPARE STORE-BOUGHT GRAHAM CRACKER CRUST
- Preheat oven to 350 degrees.
- Remove plastic lid from store-bought graham cracker crust. Wash, rinse and wipe dry. Set aside.
- Gently brush bottom and sides of crust with egg white. Place in preheated oven for 5 minutes (watch to prevent burning).
- Remove lemon pineapple pie filling from fridge. Pour into baked graham cracker crust. Smooth with back of spoon to spread evenly around crust.
- Place clean plastic lid on top. Seal edges of aluminum pan over plastic lid.
- Refrigerate pie until chilled (1-2 hours).
- Serve each slice with a lemon wedge (optional).