LEMON ICEBOX PIE III
A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.
Provided by Heather Simpson
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 5
Steps:
- In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
Nutrition Facts : Calories 505.8 calories, Carbohydrate 50.6 g, Cholesterol 78.3 mg, Fat 31.3 g, Fiber 1.7 g, Protein 9.7 g, SaturatedFat 16.6 g, Sodium 399.4 mg, Sugar 38.2 g
LEMON LIME ICEBOX PIE
Get rave reviews at your next barbecue by serving a creamy, citrusy icebox pie for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In medium bowl, mix condensed milk, egg yolks, lemon peel, lime peel, lemon juice and lime juice until blended. Pour into crust.
- Bake 20 minutes or until center is set. Cool completely on cooling rack, about 1 hour. Cover; refrigerate 4 hours or until well chilled.
- Garnish with lemon and lime slices. Store covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 66 g, Fat 2, Fiber 1 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg
MANGO KEY LIME PIE
From the Florida Keys to our local newspaper a couple years back. The recipe was submitted by Chef Cox of the Old Calypso House.
Provided by Judith N.
Categories Pie
Time 32m
Yield 1 10 inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degree.
- Make crust: in large bowl, combine cracker crumbs, sugar, cinnamon and butter; mix well. Press mix into a 10-inch pie pan, sides and bottom. Set aside.
- Make filling: in a food processor (or blender) process mango until pureed. Add egg yolks, lime juice and the two cans of milk. Mix, combining well. Fold in the diced mango using a rubber spatula to keep the mango intact.
- Pour mixture into crust and bake for 20 to 25 minutes. Remove and cool pie completely. Keep refrigerated until shortly before serving. Top with fresh whipped cream.
MANGO LIME ICEBOX PIE
From Cooking Light - posted here for safe-keeping. Instead of the meringue topping, two cups of whipped cream can be spread over top as a substitution.
Provided by Aunt Willie
Categories Pie
Time 25m
Yield 1 9 inch pie
Number Of Ingredients 14
Steps:
- To prepare filling:.
- Combine nectar and next 5 ingredients (nectar through eggs) in a large saucepan, stirring with a whisk.
- Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly.
- Remove from heat, stir in butter and 2 teaspoons rind.
- Spoon mango mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until mango mixture comes to room temperature, stirring occasionally.
- Remove bowl from ice; spoon mango mixture into prepared crust.
- Cover and chill 8 hours or until firm.
- To prepare meringue:.
- Place egg whites and salt in a large bowl.
- Beat with a mixer at high speed until soft peaks form.
- Combine 1/2 cup sugar and water in a saucepan; bring to boil.
- Cook, without stirring, until candy thermometer registers 238 degrees.
- Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form.
- Spread meringue over filling; garnish with rind, if desired.
Nutrition Facts : Calories 2248.7, Fat 80.5, SaturatedFat 34.7, Cholesterol 499.3, Sodium 1621.9, Carbohydrate 360, Fiber 2.2, Sugar 263.9, Protein 30.2
MANGO-LIME ICEBOX PIE RECIPE - (5/5)
Provided by ROBandSEAN
Number Of Ingredients 15
Steps:
- Preparation Prepare and bake Piecrust in a 9-inch pie plate. Cool completely on a wire rack. To prepare filling, combine nectar and next 5 ingredients (nectar through eggs) in a large saucepan, stirring with a whisk. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat; stir in butter and 2 teaspoons rind. Spoon mango mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until mango mixture comes to room temperature, stirring occasionally. Remove bowl from ice; spoon mango mixture into prepared crust. Cover and chill 8 hours or until firm. To prepare meringue, place egg whites and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 1/2 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Spread meringue over filling; garnish with rind, if desired.
LEMON OR KEY LIME ICEBOX PIE
I like this recipe because its simple and if you have children they can help with this one. Plus its a bit tart and sweet too. I have been making this pie for some years now. Best tip is to let your cream cheese get room temp, or heat in microwave unwrapped for 10-15 sec.
Provided by Amy Childers
Categories Pie
Time 2h
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 499.8, Fat 28.8, SaturatedFat 16.7, Cholesterol 48, Sodium 325, Carbohydrate 55.1, Fiber 0.5, Sugar 45.4, Protein 7.7
ICEBOX KEY LIME PIE
A creamy delicious key lime cheese pie. It takes a little work to get all those limes juiced and zested but it is well worth it! I found this in the Cook's Country newsletter. I wondered if this pie might work well with other citrus fruits. The basic pie is pretty generic and all the flavor comes from the juice and zest. You might give it a try using lemon or maybe orange!
Provided by ThreeGoodCooks
Categories Dessert
Time 3h30m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 9
Steps:
- Process the sugar and lime zest until the sugar turns bright green and resembles pickle relish.
- Add cream cheese and process until combined.
- Add sweetened condensed milk and pudding mix and process until smooth. Scrape down sides of bowl.
- Stir gelatin and 2 tablespoons of the lime juice in a small bowl. Heat in microwave for 15 seconds; stir until dissolved.
- With machine running, pour in gelatin mixture, the rest of the lime juice, and the vanilla. Mix until thoroughly combined.
- Pour into graham crust, cover with plastic, and chill for 3 hours.
Nutrition Facts : Calories 440.4, Fat 21.7, SaturatedFat 10.5, Cholesterol 48, Sodium 318.9, Carbohydrate 56.1, Fiber 0.6, Sugar 45.3, Protein 7.8
ICEBOX KEY LIME PIE
This recipe, originally from Chef Diane Unger, is unique in that contains no raw eggs, which used to be a standard ingredient for the pie. Since raw eggs are now a "no-no'" here's a tested way to produce a lime pie as bright and custard-like as the original, without using eggs. Garnish with a thinly sliced fresh lime "wheel" and wait for your guests to be "wowed." A great ending for a meal year around, but particularly during the warm summer months. Note: Do not be tempted to use bottled lime juice, which lacks depth of flavor. Also, use the larger Persian Limes...not the true Key Limes. It would take about 40 of the little Key Limes to yield a cup of juice!
Provided by GREG IN SAN DIEGO
Categories Pie
Time 3h40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- For the crust:.
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Pulse crackers and sugar in food processor until finely ground.
- Add melted butter in steady stream, while pulsing, until crumbs resemble damp sand.
- Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of a 9 inch pie plate.
- Bake until fragrant and browned around edges, 12 to 14 minutes.
- Cool completely.
- For the filling:.
- Process sugar and zest in food processor until sugar turns bright green, about 30 seconds.
- Add cream cheese and process until combined, about 30 seconds.
- Add condensed milk and pudding mix and process until smooth, about 30 seconds.
- Scrape down sides of bowl.
- Stir gelatin and 2 tablespoons lime juice in small bowl.
- Heat in microwave for 15 seconds.
- Stir until dissolved.
- With machine running, pour gelatin mixture, remaining lime juice and vanilla through feed tube and mix until thoroughly combined, about 30 seconds.
- Pour filling into cooled crust, cover with plastic and refrigerate at least 3 hours or up to 2 days.
- To serve, let pie sit at room temperature for 10 minutes before slicing and garnishing.
Nutrition Facts : Calories 396.3, Fat 22, SaturatedFat 12.9, Cholesterol 67.2, Sodium 190, Carbohydrate 45.5, Fiber 0.3, Sugar 40, Protein 6.6
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