A unique and really delicious dessert, this no-bake Lemon Icebox Pie with Lavender has a cool, sweet filling in a vanilla cookie crust.
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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, Lemon Icebox Pie With Lavender is one I look forward to the most!
One of the first lavender-flavored baked goods I ever tried was the bouchons at Myer's Bagels. The flavor was delicate, floral, summery, and aromatic. And that's what I tried to recreate in this lemon refrigerator pie!
In the fall we like this Apple Cider Donut Icebox Cake!
Jump to:
What's an icebox cake?
Icebox cakes are old-fashioned, no-bake desserts made by layering ingredients into pie plates or baking pans. They're refrigerated (or iceboxed) overnight where they set up into firm, sliceable treats.
Reading through my vintage cookbooks I found many different recipes for these cool fridge cakes. Though there are numerous variations, in general, icebox cakes are made with layers of:
- Something already baked (like leftover cake, cookies, or crackers)
- Something sweet and creamy (pudding, custard, mousse, whipped cream)
- Layers of sweet mix-ins like fruit (such as berries, mango, and peaches) or candies (such as chocolate chunks, toffee bits, candy bars, ganache, caramel sauce)
The overnight stay in the fridge melds the layers together, forming a firm, chilled dessert that's easy to slice and serve!
So, what's an icebox??
Why, it's your fridge, of course!
Starting in the late 1920s, more and more households were buying the coolest new appliance on the market (literally)—the electric refrigerator.
Before that, families had to make do with iceboxes: tall, metal-lined, wooden cabinets that held large blocks of ice to keep everything stored inside the icebox cold.
And because iceboxes needed ice, there was a whole business around ice deliveries. Blocks were delivered by horses pulling the enormous pieces of ice on carriages. Delivery men would grab the ice blocks with huge metal tongs, then haul them into homes.
Despite the upgrade in the '20s to electric refrigerators, for many decades folks still referred to their fridges as iceboxes. Remember in 1984's "Ghostbusters" when Dr. Venkman tells Dana Barrett about the evil deity named Gozer? (He was very big in Sumeria.) "Well, what's he doing in my icebox??" she asks. Dana's talking about her fridge!
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. Instead of the graham cracker crust found in many icebox pies, this one has a vanilla cookie crust—that vanilla flavor is perfect with the lemony filling. (If you're really pressed for time you can also use a store-bought cookie crust.)
Unlike other lemon pie recipes out there, this is an icebox lemon pie made without eggs in the filling. Instead, lemon instant pudding is the easy filling. It's topped with homemade whipped cream that has a subtle lavender flavor—and a sprinkle of fresh lemon zest.
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.
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In our house, this old-fashioned dessert really impresses 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
Ingredients:
- 'Nilla wafers: This classic cookie is crushed up to make the crust for this pie.
- Butter: Melted butter holds the crust together—you can use salted or unsalted.
- Whipping cream: Pick up whipping cream to make homemade whipped cream for the filling.
- Confectioners' sugar: I use this sweetener in the whipped cream because it helps make the cream more stable.
- Lavender: But culinary lavender buds at spice shops or online.
- Lemon pudding mix: The pie filling is easy thanks to a little instant pudding.
- Milk: Cold whole milk brings the pudding together.
- Lemon zest: A little lemon zest over the finished pie is a lovely garnish.
- Cream of tartar: Add just a little to the whipped cream, so it will remain firm.
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.
FAQs
Keep Lemon Icebox 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 it.
A common type of lemon pie is lemon meringue which is made with lemon juice and eggs. This pie is different: the filling is made with easy, instant lemon pudding, milk, and homemade whipped cream. It's a no-bake and no-cook pie.
Because this pie is made differently than pies with liquid fillings that are cooked, the crust stays crunchy even after chilling. For the best texture, enjoy this Lemon Icebox Pie within three days of making it.
Tips
- 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 dessert any time of the year! The recipe for easy Lemon Icebox Pie With Lavender is below! And while you're here—check out these other icebox desserts!
💬 Did you enjoy this pie? Leave a comment below.
📖 Recipe
Lemon Icebox Pie With Lavender
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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
- ¼ teaspoon cream of tartar
- 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 and cream of tartar. 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: Cut slowly trhrough the pudding layer, then press firmly to slice through the crust. Serve the pie while it's cold and oh so refreshing!
- This is a soft pie, so don't let it sit out at room temperature. Keep it covered in the fridge. If traveling with the pie, place it in a cooler with cold packs and add some cushioning around the pie plate to minimize the jostling.
Notes
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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