CRACKER BARREL LEMON ICEBOX PIE
This is the creamy summer treat that's served at Cracker Barrel. It's a perfect blend of not too tart, not too sweet. And to top it off, it's a cinch to make. I was a little leery of using raw egg yolks without cooking the pie, but a RecipeZaar Groupie assured me that it's safe.
Provided by Janny7
Categories Pie
Time 5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine milk, egg yolks and lemon juice with a wire whip.
- Pour into pie shell.
- Arrange vanilla wafers around pie, pushing into the filling so that only half the wafer is showing.
- Spread Cool Whip over top evenly.
- Cover with plastic wrap and freeze for at least 2 hours.
- Serve very cold.
Nutrition Facts : Calories 423, Fat 18.9, SaturatedFat 8.4, Cholesterol 87.7, Sodium 272.4, Carbohydrate 58.4, Fiber 0.7, Sugar 42, Protein 6.8
LEMON ICEBOX PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Break the graham crackers, add them to a food processor and process to fine crumbs. Add the melted butter and granulated sugar and process until well combined; the texture should be that of dry sand.
- Using the back of a measuring cup, press the crumbs firmly into a 9-inch round pie dish. Put the pie dish on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool while making the filling.
- For the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar and vanilla until stiff. Set aside.
- To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined.
- Pour the filling into the cooled pie shell. Top with the remaining whipped cream and use the back of a spoon to spread it and make peaks. Freeze, uncovered, for at least 2 hours. (If storing longer, after 2 hours in the freezer remove, cover and return to the freezer. Store for up to 48 hours in advance. If freezing overnight or longer, remove from the freezer 10 to 12 minutes before slicing.)
- For serving: If desired, top with the blackberries, raspberries and mint. Dust with powdered sugar.
LEMON ICE BOX PIE (FROZEN - CRACKER BARREL COPYCAT)
I had the Lemon Ice Box Pie at Cracker Barrel, and was determined to find a copycat. I've adapted this recipe, and I think it fits the bill!
Provided by Connie K
Categories Pie
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix sweetened condensed milk and lemon juice and beat on medium high speed until well blended.
- Fold in 1/3 of the whipped topping and 2 drops yellow food coloring.
- Pour filling into crust; carefully smooth remainder of whipped topping on top of lemon filling.
- Place vanilla wafer cookies around the edge of the pie (can do this right before serving if you prefer a crisper cookie).
- Cover pie and place in freezer.
- Pie may be kept in freezer for several days until ready to serve.
- Take from freezer 10- 15 minutes before serving.
Nutrition Facts : Calories 517.1, Fat 24.6, SaturatedFat 11.2, Cholesterol 52.9, Sodium 363.9, Carbohydrate 68.7, Fiber 0.7, Sugar 55, Protein 8.3
CRACKER BARREL OLD COUNTRY STORE'S LEMON ICE BOX PIE RECIPE
Provided by á-174942
Number Of Ingredients 6
Steps:
- Combine milk, yolks and lemon juice with wire whip. Pour into pie shell. Arrange vanilla wafers around pie pushing into the filling so only 1/2 the wafer is showing. Spread cool whip over top evenly, and cover with saran wrap. Put in freezer at least 2 hours. Serve very cold. This recipe yields ?? servings.
LEMON ICEBOX PIE WITH CREAM CHEESE
This lemon icebox pie with cream cheese is as close as you can get to the one I made in a restaurant 35 years ago. The restaurant no longer exists, but this family-sized adaptation remains a family favorite. It is very light, airy, and very refreshing topped with cherries, blueberries, or strawberries. Serve on individual plates as-is, or with your favorite fruit topping.
Provided by Gran28540
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 3h45m
Yield 12
Number Of Ingredients 8
Steps:
- Put a mixing bowl and the opened can of evaporated milk in the freezer. Freeze until crystals form in the milk, 30 to 45 minutes.
- Meanwhile, mix cream cheese and sugar together in a bowl. Set aside.
- Mix lemon gelatin with boiling water until dissolved; let cool until it starts to thicken, 20 to 30 minutes.
- While the lemon gelatin cools, mix graham cracker crumbs with sugar in a bowl, then add melted butter. Press on the bottom and up the sides of a 9x12-inch pan.
- Whip the gelatin mixture into the cream cheese mixture. Whip crystallized evaporated milk in the ice-cold mixing bowl until stiff. Fold whipped milk gently into the cream cheese mixture. Pour over the crust.
- Cover the pan with plastic wrap, making sure it does not directly touch the surface of the pie. Chill for at least 3 hours, or overnight.
- Cut into twelve 3-inch squares with a sharp knife that has been run under hot water.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 37.3 g, Cholesterol 42.4 mg, Fat 14.6 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 8.7 g, Sodium 181 mg, Sugar 32.8 g
DAD'S FAVORITE LEMON ICEBOX PIE
This recipe was passed down from my grandmother to my mom, from mom to me, and from me to my daughter. For many years my dad has reaped the rewards of this pie from one of us, as it's the only Father's Day and birthday gift he has ever requested.
Provided by Debi H.
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 5h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Crush 28 wafer cookies with a food processor or by hand. Pat crushed cookies and melted margarine into the bottom of a 9-inch pie pan. Stand remaining whole wafer cookies around the edge of the pan.
- Zest 1 tablespoon from lemons and set aside. Squeeze 1/2 cup fresh lemon juice. Combine lemon juice, lemon zest, sweetened condensed milk, and egg yolks in a mixing bowl. Mix well and pour into the prepared crust.
- Bake in the preheated oven for 15 minutes. Remove from the oven, but leave the oven on.
- Beat egg whites in a glass bowl on high speed, while slowly adding sugar, until almost stiff and peaks form. Arrange meringue on the pie with a spatula, spreading up to where it's touching the standing wafer cookies.
- Bake in the preheated oven until browned, about 15 minutes, checking frequently. Let cool completely, 20 to 30 minutes. Chill in the refrigerator for at least 4 hours.
Nutrition Facts : Calories 429.8 calories, Carbohydrate 66.3 g, Cholesterol 63.2 mg, Fat 16.5 g, Fiber 2.2 g, Protein 7.6 g, SaturatedFat 5.6 g, Sodium 241.7 mg, Sugar 33 g
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