This refreshing no-bake lemon icebox pie features a silky lemon filling and a buttery graham cracker crust. It's a perfect dessert for warm days and requires no baking, just chilling!
In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press mixture evenly into the bottom and up the sides of a 9-inch pie dish.
Chill the crust in the refrigerator for 10 minutes to set.
In a separate bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth and thickened.
In another bowl, whip heavy cream with powdered sugar until stiff peaks form.
Gently fold whipped cream into the lemon mixture until combined.
Pour the lemon filling into the chilled graham cracker crust and smooth the top.
Refrigerate the pie for at least 4 hours, preferably overnight, until fully set.
Before serving, garnish with lemon slices, extra whipped cream, or fresh berries if desired.