CHERRY-LEMON ICEBOX PIE RECIPE: HOW TO MAKE IT
This recipe makes a nice and refreshing finish to a heavy meal. -Mary Weller, Twin Lake, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 525 calories, FatContent 28g fat (16g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 194mg sodium, CarbohydrateContent 63g carbohydrate (46g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
CHERRY PHOSPHATE ICEBOX PIE | MIDWEST LIVING
A humble pie if you ever saw one, this unassuming potluck star has an almondy crust and a yogurt-based filling that mimics the acidic tang of a phosphate. Amaretti (Italian almond cookies) are available at large supermarkets. You can substitute graham cracker crumbs.
Provided by Midwest Living
Categories Food
Total Time 5 hours 52 minutes
Prep Time 15 minutes
Number Of Ingredients 11
Steps:
- Lightly coat a 9-inch pie plate with cooking spray. Set aside.
- For the crust: In a medium bowl, stir together crushed cookies, ground almonds and sugar. Drizzle the melted butter over mixture; toss until coated with butter. Spread cookie mixture in prepared pie plate; press evenly onto bottom and sides.
- Bake in a 375°F oven for 7 to 8 minutes or until edges are golden. Cool completely on a wire rack. Set aside.
- For filling: Drain cherries, reserving syrup. Quarter cherries; set aside. Add enough water to syrup to measure 1 cup liquid.
- In a medium saucepan, bring the 1 cup liquid to boiling; remove from heat. Add gelatin; stir until gelatin is dissolved. Pour gelatin mixture into a large bowl. Add yogurt by spoonfuls, stirring until combined. Chill 1 hour 30 minutes or until mixture mounds when spooned. Fold cherries into yogurt mixture. Chill again, if necessary, until mixture mounds. Turn into baked shell. Chill 4 to 6 hours or until set.
- Before serving, garnish chilled pie with whipped cream, fresh dark sweet cherries with stems and sliced almonds. Chill, covered, to store.
Nutrition Facts : Calories 372 calories, CarbohydrateContent 43 g, CholesterolContent 38 mg, FatContent 20 g, ProteinContent 9 g, SaturatedFatContent 9 g, SodiumContent 150 mg, SugarContent 37 g
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CHERRY PHOSPHATE ICEBOX PIE | MIDWEST LIVING
A humble pie if you ever saw one, this unassuming potluck star has an almondy crust and a yogurt-based filling that mimics the acidic tang of a phosphate. Amaretti (Italian almond cookies) are available at large supermarkets. You can substitute graham cracker crumbs.
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Total Time 5 hours 52 minutes
Category Food
Calories 372 calories per serving
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Total Time 5 hours 52 minutes
Category Food
Calories 372 calories per serving
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