Lemon-Buttermilk Icebox Pie

Sweet Pies and Tarts

Lemon-Buttermilk Icebox Pie

Adapted from Southern Living June 2015

Friends were coming over for dinner which meant…BAKING! This is an incredibly easy recipe and there is very little hands-on time. The only thing that takes so long is the freezing part. I did not know what to expect but we all loved it. It’s refreshing and tastes kind of like lemon pie. I have also included a recipe for a Lemon-Blueberry Topping. All in all, a perfect summer dessert!

Lemon-Buttermilk Icebox Pie


  • 1 (14-oz) can sweetened condensed milk
  • 1 tablespoon loosely packed lemon zest
  • ½ cup freshly squeezed lemon juice
  • 3 large egg yolks
  • ¼ cup buttermilk
  • Crumb Crust (recipe below)


  1. Preheat the oven to 325F (163C).
  2. Whisk the first 3 ingredients in a bowl.
  3. Beat the egg yolks with a handheld mixer in a medium bowl at high speed for 4 to 5 minutes or until the yolks become pale and ribbons form on the surface of the mixture when the beater is lifted. Gradually whisk in the sweetened condensed milk mixture. Whisk until thoroughly combined. Whisk in the buttermilk.
  4. Pour the mixture into the prepared crust.
  5. Bake in the preheated oven for 20 to 25 minutes or until set around the edges. The pie will be slightly jiggly.
  6. Cool the pie for 1 hour. Cover the pie with lightly greased plastic wrap and freeze for 4 to 6 hours.

Lemon-Buttermilk Icebox Pie, crust

Crumb Crust


  • 1½ cups crushed Maria cookies
  • ¼ cup sugar
  • 6 tablespoons butter, melted


  1. Preheat the oven to 325F (163C).
  2. To get the cookie crumbs, process the cookies in a food processor to get 1½ cups of finely crushed cookies.
  3. Process the crushed cookies and sugar until well combined.
  4. Add the melted butter and process until thoroughly combined.
  5. Press the mixture on the bottom, up sides and onto the lip of a lightly greased 9-inch pie pan.
  6. Bake the crust in a preheated oven for 8 to 10 minutes until lightly browned.

Lemon-Blueberry Topping


  • 2 cups fresh blueberries
  • 1/3 cup sugar
  • 3 tablespoons water
  • 2 tablespoons fresh lemon juice


  1. Bring 1 cup of blueberries, the sugar, water and lemon juice to a boil in a small saucepan over medium-high heat.
  2. Reduce the heat to low and simmer, stirring occasionally for 8 to 10 minutes or until the mixture has thickened and the berries begin to break down.
  3. Remove from the heat and stir in the remaining 1 cup of blueberries.
  4. Cool completely (about 1 hour), cover and chill until ready to use.

Comments: Though I did not try the pie with the topping, I was told it was good. Anything with blueberries is good! If you wish, you can also top your piece of pie with sweetened whipped cream. For the crust, I used Maria cookies because it’s what I’ve grown up with. However, the original recipe calls for graham crackers. One last thing, remember to take the pie out of the freezer at least 10 to 15 minutes before you plan to serve it. I had a hard time cutting the crust, so the pieces didn’t turn out too beautiful!

Lemon-Buttermilk Icebox Pie, pedazo


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