LEMON MERINGUE ICEBOX PIE RECIPES

LEMON ICEBOX PIE III RECIPE | ALLRECIPES

Lemon Icebox Pie III Recipe | Allrecipes image

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 Allrecipes Member

Yield 1 - 9 inch pie

Number Of Ingredients 5

Ingredients

1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest

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, CarbohydrateContent 50.6 g, CholesterolContent 78.3 mg, FatContent 31.3 g, FiberContent 1.7 g, ProteinContent 9.7 g, SaturatedFatContent 16.6 g, SodiumContent 399.4 mg, SugarContent 38.2 g

LEMON ICEBOX PIE RECIPE | REE DRUMMOND | FOOD NETWORK

Lemon Icebox Pie Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories dessert

Total Time 2 hours 25 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

12 graham crackers
1/3 cup salted butter, melted
1/3 cup granulated sugar
2 cups heavy cream
1/2 cup powdered sugar
2 teaspoons vanilla extract
1 cup lemon curd
8 ounces cream cheese, at room temperature
1/2 cup sweetened condensed milk
1/4 cup blackberries
1/4 cup raspberries
1/4 cup fresh mint leaves
1/3 cup powdered sugar

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.

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