Best Cracker Barrel Lemon Icebox Pie Recipes

LEMON ICE BOX PIE (FROZEN - CRACKER BARREL COPYCAT)

Steps:

• Mix sweetened condensed milk and lemon juice and beat on medium high speed until well blended.
• Fold in 1/3 of the whipped topping and 2 drops yellow food coloring.
• Pour filling into crust; carefully smooth remainder of whipped topping on top of lemon filling.
• Place vanilla wafer cookies around the edge of the pie (can do this right before serving if you prefer a crisper cookie).
• Cover pie and place in freezer.
• Pie may be kept in freezer for several days until ready to serve.
• Take from freezer 10- 15 minutes before serving.

CRACKER BARREL LEMON ICEBOX PIE

Steps:

• Combine milk, egg yolks and lemon juice with a wire whip.
• Pour into pie shell.
• Arrange vanilla wafers around pie, pushing into the filling so that only half the wafer is showing.
• Spread Cool Whip over top evenly.
• Cover with plastic wrap and freeze for at least 2 hours.
• Serve very cold.

LEMON ICE BOX PIE

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.

SERENDIPITY'S LEMON ICE BOX PIE

Steps:

• In a medium bowl, combine graham cracker crumbs, cinnamon, and butter until fully incorporated. Scrape mixture into a 9" pie pan. Using your fingers or the back of a sppon, press mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4" thick. Refrigerate until ready to use.
• In a medium nonstick saucepan, whisk together sweetened condensed milk, egg yolks, and lemon juice until smooth. Cook custard over medium heat until very hot to the touch, about 10 minutes, stirring occasionally with a wooden spoon. Do not allow to boil.
• Strain custard through a sieve into prepared pie shell. (If using lemon zest, strain through sieve into another bowl. Fold in lemon zest and pour into pie shell.) Smooth the filling, forming a slight dome in the center. Refrigerate uncovered at least 1 hour, or until set. Cover with plastic wrap and chill completely, at least another hour.
• Serve wedges cold with plenty of whipped cream. Store covered in refrigerator.

CRACKER BARREL OLD COUNTRY STORE'S LEMON ICE BOX PIE RECIPE

Steps:

• Combine milk, yolks and lemon juice with wire whip. Pour into pie shell. Arrange vanilla wafers around pie pushing into the filling so only 1/2 the wafer is showing. Spread cool whip over top evenly, and cover with saran wrap. Put in freezer at least 2 hours. Serve very cold. This recipe yields ?? servings.