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Summer is for Kids, Family Fun, and Easy Breezy Snacks!

Summer break screams easy, breezy, and refreshing treats for the pool, picnic, or block party. Check out this no-bake refreshing recipe. Young chefs can be involved in making them too! So yummy.

Have you heard of Icebox Pies? Icebox pies - well, they are easy to make and historically they were kept cool in the icebox. They require no cooking or baking. No one wanted to turn up the heat in the house, especially in the heart of the south during summer. Crusts vary for these delightful chilled pies. They can be store-bought or homemade. They can be made of shortbread, graham crackers, gingersnaps, or ritz crackers. For this recipe, we are going to use graham cracker crumbs. Homemade or store-bought whipped cream makes this recipe complete!



Graham Cracker Crust - No Bake

  • 1 and 1/2 Cups Graham Cracker Crumbs

  • 6 Tablespoons Butter, Soften

  • 3 Tablespoons Vickie's Bees Honey (I used Blueberry Lemon, but Wildflower or Any Flavor You Like)


Mix the Graham Cracker Crumbs, butter, and honey in a bowl. You may need to add a pinch more crumbs or a smidge more honey to get the right texture. You want the crumbs to hold together, but be pliable. Press this mixture into a 9-inch pie pan. Use a spoon to press the crumbs up the sides. Put in the refrigerator to set up.

Step 2: Lemon Filling

  • I find lemon to be refreshing and a little different from Key lime pie. There are many recipes for Icebox pies if you want to change the fruit flavor just Google it. The basic recipe is the same though.


Ingredients for Filling

  1. 1 - 8-ounce block of cream cheese, softened

  2. 1 - 14-ounce can sweetened condensed milk

  3. 1/2 cup freshly squeezed lemon juice (3-4 lemons) - fresh is best!

  4. Zest of Lemons (organic peel is best).

  5. Whipped Cream - optional


In a large bowl, beat the Cream Cheese with an electric mixer until fluffy and smooth.

Add the Sweetened Condensed mMilk and blend with the mixer until smooth and creamy.

Add the Lemon Juice and then Zest from the lemon. Mix until well blended and thoroughly combined.

Pour this filling into your chilled Graham Cracker (or whatever crust you decided to use) Pie Crust. Smooth with a spatula. Refrigerate for at least 8 hours, but overnight is optimal.

When the filling is set, top with whipped. Optional, add a light dusting of lemon zest and serve.

Light and refreshing. The perfect summer pie and simply delicious.

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