Light and delicious, this easy old-fashioned lemon icebox pie takes dessert up a notch thanks to coconut in the crust, which boosts both flavor and texture. For the brightest hit of citrus use fresh-squeezed lemon juice. Look for graham crackers made with 100% whole-wheat flour to get the most fiber. Seeing graham flour on the label? Good news--that's coarsely ground whole-wheat.

Sarah Epperson
Source: EatingWell Magazine, April 2019


Recipe Summary

15 mins
3 hrs 55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Lightly coat a 9-inch pie pan with cooking spray.

  • Mix graham cracker crumbs, coconut, oil and salt in a medium bowl. Press the mixture evenly into the bottom and up the sides of the prepared pan. Bake until the crust is set, but not browned, about 5 minutes. Transfer to a wire rack.

  • Beat egg yolks and zest in a medium bowl with an electric mixer until pale and foamy, about 4 minutes. Whisk condensed milk and lemon juice in another bowl until combined. Whisk the milk mixture into the egg mixture until blended. Pour into the crust.

  • Bake the pie until the center jiggles slightly, 20 to 25 minutes. Let cool on a wire rack for 1 hour. Cover with plastic wrap and chill for at least 2 hours or overnight. Garnish with coconut flakes and lemon slices, if desired.


To make ahead: Refrigerate for up to 1 day.

Equipment: 9-inch pie pan

Nutrition Facts

291 calories; protein 6.7g; carbohydrates 39.5g; dietary fiber 0.9g; sugars 32.2g; fat 11.8g; saturated fat 7.5g; cholesterol 153.6mg; vitamin a iu 318.1IU; vitamin c 10.3mg; folate 39.3mcg; calcium 148.3mg; iron 0.9mg; magnesium 40mg; potassium 515.5mg; sodium 159.8mg.

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This is really delicious and relatively easy to make. The crust didn't seem to have enough coconut oil to hold it together but it seemed to work out. Really tasty. Read More
Rating: 5 stars
THANKS for this!!!!! My mother made the most luscious lemon icebox pie years ago (she died in 2002). She made hers with RAW egg sweetened condensed milk and lemon juice. That was back in the day that we didn't worry about consuming raw eggs didn't even know we should question it. This recipe follows hers very closely with the addition of baking the pie to get the eggs cooked. I'll dispense with the coconut addition - at least for the first one - and stick to a pure graham cracker & butter crust but I'm looking forward to running the "taste test." I'm certain this will be a more politically correct version of the wonderful lemon icebox pies my mother made long ago. Read More
Rating: 5 stars
Huge success! Served it with a coconut whipped cream and everyone loved it. I have 2 requests from family for upcoming occasions. Read More