Lemon Icebox Pie Recipe is cool and creamy and comes together in less than 30 minutes. This Easy Lemon Pie with Jello is delicious and uses only 4 ingredients.
Combine graham cracker crumbs, melted butter, and sugar and stir until all of the graham cracker crumbs are moist.
Press into a 9" pie plate.
Bake for 7 minutes. Let cool completely before filling.
Lemon Icebox Pie Filling
Combine 3/4 cup of ice cubes and enough water to make 1 cup. Set aside.
Using a microwave, bring 2/3 cup water to boil in a microwave safe bowl.
Add 3/4 of the lemon zest and the lemon Jello to the boiling water. Stir until the Jello is dissolved. Add the ice water and stir until the Jello mixture has slightly thickened.
Fold the Cool Whip into the Jello mixture and then pour it over the graham cracker crust.
Garnish with and remaining lemon zest. Chill at least 5 hours or overnight.
Don't stir or mix the filling too aggressively. Fold the cool whip into the jello mixture.
As you can see, my filling still has lumps of cool whip in it. That's fine. Overbeating your filling will result in less height and fluffiness. (I think that's a word?
I like mixing the ingredients in a large measuring cup. That allows me to easily pour the filling onto the crust.
Make the pie a day in advance. I don't add the Cool Whip stars until after the pie is chilled.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.