Looking for a delicious dessert that’s easy to make? Try this No-Bake Lemon Icebox Pie! Perfect for summer gatherings or a quick sweet treat, this pie combines creamy lemon filling with a buttery graham cracker crust. Made with fresh lemons, cream cheese, and sweetened condensed milk, it’s a refreshing and zesty dessert that will impress your guests.
Ingredients You’ll Need
To start, gather all your ingredients. For the crust, you’ll need:
- 1 (14.1-ounce) refrigerated pie crust
For the filling and topping, you’ll need:
- 2 1/2 cups heavy whipping cream
- 8 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/4 cup sugar
- 6 (1.5-ounce) packages Reese’s Peanut Butter Cups™, chopped (about 1 1/2 cups)
- 1/2 cup plus 1 tablespoon hot fudge
Step-by-Step Instructions
1. Prepare the Pie Crust
Preheat your oven to 450 degrees Fahrenheit (230°C). Take the refrigerated pie crust and line a pie dish with it. Trim any excess dough, pinch the edges for a decorative finish, and prick the bottom with a fork to prevent it from puffing up during baking.
Bake the crust for about 10-12 minutes until it’s golden brown. Once done, set it aside to cool completely.
2. Add the Fudge Layer
Heat 1/2 cup of hot fudge in a microwave-safe bowl for about 10 seconds until it’s melty and smooth. Spread this evenly over the bottom of the cooled pie crust. Pop the crust in the fridge to allow the fudge to set.
3. Whip the Cream
In a cold bowl, whip the heavy cream with an electric mixer on medium speed until it forms stiff peaks. For best results, ensure your mixing bowl and beaters are chilled beforehand. Remove one cup of the whipped cream and place it in the refrigerator to use later for the topping.
4. Prepare the Peanut Butter Filling
In a large bowl, beat the softened cream cheese until smooth. Add in the peanut butter and sugar, and continue to beat until the mixture is well-combined and creamy. Gently fold in the remaining whipped cream and one cup of the chopped Reese’s Peanut Butter Cups, being careful not to overmix.
5. Assemble the Pie
Once the pie crust and fudge layer are completely cooled, pour the peanut butter filling into the crust. Spread it evenly using a spatula.
Take the reserved whipped cream and spread it over the top of the peanut butter filling, smoothing it out to create an even layer.
6. Add the Finishing Touches
Sprinkle the remaining chopped Reese’s Peanut Butter Cups over the top of the whipped cream. Drizzle the remaining tablespoon of hot fudge sauce over the pie.
7. Chill and Serve
Place the pie in the refrigerator and let it chill for at least 3 hours before serving. This allows the flavors to meld together and the filling to set properly. Once chilled, slice, serve, and enjoy the delicious combination of chocolate and peanut butter.
FAQs
Q1: Can I use homemade pie crust instead of refrigerated?
A1: Yes, you can use a homemade pie crust if you prefer. Just make sure to bake it fully before adding the fudge layer.
Q2: What can I use instead of hot fudge?
A2: You can use chocolate ganache or melted chocolate chips as an alternative to hot fudge.
Q3: How long can I store the pie?
A3: The pie can be stored in the refrigerator for up to 4 days. Make sure it’s covered to keep it fresh.
Q4: Can I use chunky peanut butter?
A4: For a smoother texture, it’s best to use creamy peanut butter. However, if you like the added crunch, you can use chunky peanut butter.
Q5: Is it possible to freeze this pie?
A5: Yes, you can freeze the pie. Wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 1 month. Thaw in the refrigerator before serving.
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