A bright, tangy, and refreshingly smooth no-bake lemon icebox pie with a crumbly graham cracker crust, perfect for summer desserts and gatherings.
For firmer slices, chill overnight. To avoid lumps, soften cream cheese thoroughly before mixing. Chill bowl and beaters before whipping cream for better results. Gently fold whipped cream to keep filling airy. Optional: bake crust for 5 minutes at 350°F for a crunchier base, then cool before filling.
Keywords: no-bake lemon pie, lemon icebox pie, summer dessert, creamy lemon pie, graham cracker crust, easy lemon pie