CHERRY ICEBOX PIE RECIPES

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CHERRY-LEMON ICEBOX PIE RECIPE: HOW TO MAKE IT



Cherry-Lemon Icebox Pie Recipe: How to Make It image

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

Pastry for single-crust pie (9 inches)
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1-1/2 cups heavy whipping cream
1 can (21 ounces) cherry pie filling

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



Cherry Phosphate Icebox Pie | Midwest Living image

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

Nonstick cooking spray
1 cup finely crushed amaretti cookies (about 4 1/2-ounces)
½ cup ground toasted almonds
2 tablespoons sugar
? cup butter, melted
1 15- to 16.5-ounce can pitted dark sweet cherries in heavy syrup
1 3-ounce package cherry-flavored gelatin
2 cups plain Greek yogurt
Whipped cream
Fresh dark sweet cherries with stems
Sliced almonds, toasted

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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