A unique and really delicious dessert, this no-bake Lemon Icebox Pie with Lavender has a cool, sweet filling in a vanilla cookie crust.
This is a bright, floral, lemon-lavender dessert that has a sweet and tangy lemon filling, a cookie crust, and lavender whipped cream.
Of all the recipes to enjoy during the spring and summer, this Lemon Icebox Pie With Lavender is one I look forward to the most!
One of the first lavender-flavored baked goods I ever tried were the bouchons at Myer's Bagels. Delicate, floral, summery, and aromatic. And that's what I tried to recreate in this pie!
In the fall we like this Apple Cider Donut Icebox Cake!
Why you'll love this dessert
This simple, no-bake lemon icebox pie recipe comes together easily because the crust is quick to make by hand. (And those who are really pressed for time could also use a store-bought cookie crust.)
Unlike other pie recipes out there, this is a lemon icebox pie without eggs in the filling. Instead, lemon instant pudding is the easy filling.
The only lengthy part is the time the icebox pie needs to chill, which is a few hours or overnight. However, that is exactly what makes this a perfect make-ahead dessert.
In our house, this dessert really impressed all the hungry fans. It's simple, but it has a vibrant flavor and really feels extra special.
See more no-bake icebox cakes and desserts here!
🔪 How to make Lemon Icebox Pie With Lavender
Step 1: Make the cookie crust
Crush the vanilla wafer cookies and mix the crumbs with melted butter. Press the mixture into a pie pan to make an even layer over the bottom and up the sides.
Step 2: Make the whipped cream
Beat the cream with the sugar to make whipped cream. Set aside a cup of the cream in the fridge. Whisk lavender into the rest of the whipped cream.
Step 3: Make the pudding layer
Mix up the lemon pie filling layer using the pudding mix and the milk. Once the pudding has formed, stir the reserved whipped cream into it.
Step 4: Assemble the pie and chill it
Spoon the pudding into the pie shell into an even layer. Spoon the lavender whipped cream over the top and smooth it. Sprinkle lemon zest over the top plus a few more lavender buds, then wrap the pie in plastic. Refrigerate the pie for a few hours or overnight.
Step 5: Enjoy!
After the pie has had an overnight stay in the fridge, slice it up and serve it immediately.
How long does Lemon Icebox Pie last?
Keep this lemon pie wrapped and in the fridge for up to five days. The longer it rests the softer the crust will become, so if you want to keep it a little crunchy it's best to eat it a day or two after making.
Notes:
- Plan ahead for this dessert, because it requires a few hours in the fridge before you can serve it.
- If you're short on time, find premade cookie crusts in the baking aisle of your grocery store.
Try this sweet and unique Lemon Icebox Pie With Lavender—the recipe is below! And while you're here—check out these other icebox desserts!
💬 Did you enjoy this pie? Leave a comment below.
Lemon Icebox Pie With Lavender
Ingredients
For the crust:
- 3 cups vanilla wafer cookies
- 7 tablespoons butter, unsalted and melted
For the filling:
- 1½ cups whipping cream
- ¼ cup confectioner's sugar
- 2 teaspoons dried, organic culinary lavender buds
- 3.4 ounces (1 box) of Jell-O Instant Lemon Pudding & Pie Filling
- 1½ cups cold milk
- 1 teaspoon lemon zest
Instructions
- Have a 9½ inch pie plate ready. Place the bowl and beater from your mixer into the freezer to chill.
Prepare the crust:
- Place the vanilla wafers in a the bowl of a food processor and grind them into fine crumbs. If you don't have a food processor you can also crush the cookies in a large bowl using a potato masher or the bottom of a sturdy drinking glass.
- Stir the melted butter into the cookie crumbs until the crumbs have thoroughly absorbed the butter.
- Press the butter-crumb mixture into the pie plate, making an even layer across the bottom and up the sides of the plate to the rim. Press the mixture into place firmly and smooth out the edges.
- Cover the pie plate with plastic wrap and refrigerate it for 1 hour.
Prepare the whipped cream:
- When the pie crust has chilled, assemble the bowl and beater on your mixer. Turn the mixer on low and slowly pour in the whipping cream. Increase the speed to medium-high or the highest speed you can go to without cream flying all over the kitchen!
- After about 2 minutes add in the confectioner's sugar. Beat the mixture for another 2-4 minutes until it has thickened and holds loose peaks. Warm weather may make the whipping process take a little longer.
- Refrigerate 1 cup of the finished whipped cream.
- Pour the lavender buds into a spice grinder or mini chopper. Pulse the lavender to grind the buds down to a fine consistency.
- Fold the ground lavender into the remaining whipped cream in the bowl.
Prepare the lemon pudding:
- In a medium bowl, combine the pudding mix with the cold milk. Whisk it together for 2 minutes. Mix the reserved 1 cup of whipped cream into the pudding.
Assemble the pie:
- Remove the chilled cookie crust from the refrigerator. Pour the lemon pudding mixture into shell and smooth it into an even layer. Spoon the lavender whipped cream onto the top and smooth it evenly. Sprinkle the lemon zest over the top.
- Cover the pie with plastic wrap and place it in your fridge. Chill the pie for at least two hours or overnight.
- Slice and serve the pie while it's cold and oh so refreshing!
Notes
How long does Lemon Icebox Pie last?
Keep this lemon pie wrapped and in the fridge for up to five days. The longer it rests the softer the crust will become, so if you want to keep it a little crunchy it's best to eat it a day or two after making.Notes
- Plan ahead for this dessert, because it requires an overnight stay in the fridge before you can serve it.
- If you're short on time, find premade cookie crusts in the baking aisle of your grocery store.
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