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.
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
LEMON ICEBOX PIE I
This easy lemon pie has a meringue topping. Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs.
Provided by Linda
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat broiler to 500 degrees F (260 degrees C).
- In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker crust.
- In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling.
- Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.
Nutrition Facts : Calories 344.5 calories, Carbohydrate 50.4 g, Cholesterol 93.5 mg, Fat 13.4 g, Fiber 0.5 g, Protein 7.5 g, SaturatedFat 4.8 g, Sodium 256.7 mg, Sugar 41.2 g
LEMON ICEBOX PIE
Steps:
- Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight.
CHERRY LEMON ICEBOX PIE
Make and share this Cherry Lemon Icebox Pie recipe from Food.com.
Provided by looneytunesfan
Categories Pie
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 559.5, Fat 23.6, SaturatedFat 10.8, Cholesterol 49.7, Sodium 272.3, Carbohydrate 80.1, Fiber 1.2, Sugar 36.7, Protein 8
EASY SOUTHERN LEMON ICEBOX PIE
I was born and raised in Louisiana. As a result, cooking good southern comfort food is second nature to me. This is an easy southern Lemon Icebox Pie recipe that I've loved since I was a little girl. You won't be disappointed.
Provided by J_Suzanne
Categories Pie
Time 10m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the whip cream, cream cheese, sweetened condensed milk, lemon juice, and vanilla extract in a large bowl. Mix on high speed until SMOOTH. Taste and add more lemon juice to your liking.
- Pour into crust and refrigerate overnight.
- NOTE: Keebler is the only brand I have seen that serves the large graham cracker crust. It will have the note '2 extra servings' on the label.
- NOTE: If you do not have enough time to let the cream cheese get to room temperature, I sometimes will microwave it 10 seconds at a time until it is fairly soft.
SUSAN'S LEMON ICEBOX PIE
This is absolutely one of my favorite pies. It is no-bake and super easy to make! Perfect for a summer day.
Provided by SooZeeQ
Categories Pie
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Pour Eagle Brand milk into medium bowl. Mix in fresh lemon juice and stir together.
- In a seperate bowl, pour cream into medium bowl. Beat cream until it forms soft peaks.
- Gently fold cream into lemon and milk mixture.
- Pour into graham cracker crust and cover with plastic dome. Chill in refrigerator for at least one hour. Store in refrigerator. Enjoy!
Nutrition Facts : Calories 423.1, Fat 23.1, SaturatedFat 11.3, Cholesterol 58.7, Sodium 249.3, Carbohydrate 50.1, Fiber 0.5, Sugar 40.6, Protein 6.1
LEMON ICE BOX PIE
Make and share this Lemon Ice Box Pie recipe from Food.com.
Provided by Mona Theriot
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare pie crust by mixing crushed graham crackers, butter and sugar in pie plate.
- Pat in place along sides and bottom of plate.
- Refrigerate until set.
- In medium-size bowl, combine sweetened condensed milk, lemon juice and rind.
- Blend in egg yolks, mixing well.
- It will thicken.
- Turn into cooled graham cracker crust.
- Top with meringue made by beating egg whites with 3 Tbsp sugar and cream of tartar until it forms stiff peaks.
- Bake at 350 degrees until lightly browned.
- Chill in ice box about 1-1 1/2 hours before serving.
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Ratings 59Calories 252 per servingCategory Pies
- Preheat oven to 350. Whisk together egg yolks, sweetened condensed milk, lemon juice, and lemon zest. Pour into pie crust. Bake at 350 for 20 minutes. Allow pie to cool completely on wire rack, about one hour. Cover and chill for at least 4 hours and up to two days.
- Beat whipping cream at high speed of a stand mixer until foamy. Add sugar and vanilla and beat at high speed until soft peaks form. Spoon whipped cream over slices of pie.
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- Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
- In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
- Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.
- Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.
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