Cherry Lemon Icebox Pie Food

CHERRY-LEMON ICEBOX PIE

Steps:

• Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., In a large bowl, whisk the milk, lemon juice and extracts until thickened, about 2 minutes. Beat cream until stiff peaks form; fold into milk mixture. Pour into crust., Refrigerate for 30 minutes; spoon pie filling over the top. Refrigerate for at least 2 hours before serving.

GRILLED CITRUS ICEBOX PIE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F.
• Prepare a grill for medium heat. Grill the lemon, lime and orange cut-sides down until charred and soft, about 5 minutes. Cool slightly, then zest some of the fruit to get 1 tablespoon of zest; set aside. Juice all of the citrus (you should have 1/2 cup citrus juice).
• Whisk the egg yolks in a medium bowl until smooth. Add the sweetened condensed milk and the citrus juice. Stir until smooth, then pour into the prepared crust. Bake until the center of the pie is just set, 20 to 25 minutes. Let cool for 1 hour, then refrigerate for another hour until chilled. Chill a large bowl.
• Put the heavy cream in the chilled bowl and add the confectioners' sugar and the grilled zest. Whip until soft peaks form. Top the cooled pie with the whipped cream and serve immediately or chill again briefly before serving.

LEMON-CHERRY PIE

Steps:

• Layer 2/3 of the pie filling in the bottom of graham cracker crust; reserve remaining 1/3 for topping.
• In a medium saucepan, combine the pudding with milk, egg yolk, and sugar. Cook over medium heat until pudding has set up. Pudding will be very thick; this is okay. Remove pudding from stove and transfer to a 1 quart bowl. Stir in the cream cheese until completely combined.
• Fold in 1/2 of the whipped topping into the pudding mixture. Pour mixture into pie shell and top with the remaining whipped topping. Garnish top of pie with cherries that are in reserved pie filling. Cover and refrigerate for 3 hours.

CHERRY LEMON ICEBOX PIE

Steps:

• In a bowl, combine the milk, lemon juice and extracts; stir until thickened, about 2 minutes. Beat cream until stiff; fold into milk mixture. Pour into pastry shell. Refrigerate for 10 minutes; top with pie filling. Chill for at least 2 hours or overnight if desired.

NO-BAKE LEMON ICEBOX PIE

Steps:

• In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
• In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
• Serve with whipped cream if desired.

CHERRY CHEESE ICE BOX PIE

Steps:

• 1. Put can of cherries in frig to chill. Let cream cheese come to room temperature.
• 2. In a large mixing bowl beat cheese until fluffy. Gradually beat in the condensed milk until smooth. Stir in lemon juice and vanilla extract. Mix thoroughly.
• 3. Pour into graham cracker pie crust. Chill 4 hours in frig. Top with pie filling before serving. Refrigerate leftovers.

CHERRY ICEBOX PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, beat the eggs well.
• In another bowl, mix together milk and lemon juice, and add to the eggs. Stir in pie cherries. Divide filling into crusts.
• Place pies in the preheated oven and bake for 15 minutes. Remove from oven and chill for at least 2 hours.

LEMON OR KEY LIME ICEBOX PIE

Steps:

• Mix the first three ingredients together till smooth, then fold in the cool whip. Once the cool whip is completely folded into the mix pour into the pie shell and allow to chill no less than 2 hours.