Best Cracker Barrel Old Country Stores Lemon Ice Box Pie Recipes

Cracker Barrel Lemon Icebox Pie image

Provided by Janny7

Categories Pie

Time 5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

1 graham cracker crust (8-inch or 9-inch)
1 (14 ounce) can sweetened condensed milk
3 egg yolks
6 tablespoons lemon juice
4 ounces Cool Whip
14 vanilla wafers

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.

Nutrition Facts : Calories 423, Fat 18.9, SaturatedFat 8.4, Cholesterol 87.7, Sodium 272.4, Carbohydrate 58.4, Fiber 0.7, Sugar 42, Protein 6.8

Lemon Ice Box Pie (Frozen - Cracker Barrel Copycat) image

Provided by Connie K

Categories Pie

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

1 graham cracker crust
1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice
yellow food coloring
8 ounces whipped topping
vanilla wafer cookie

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.

Nutrition Facts : Calories 517.1, Fat 24.6, SaturatedFat 11.2, Cholesterol 52.9, Sodium 363.9, Carbohydrate 68.7, Fiber 0.7, Sugar 55, Protein 8.3

Serendipity's Lemon Ice Box Pie image

Provided by caffeine junkie

Categories Pie

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 cups graham cracker crumbs
2 tablespoons ground cinnamon
1/2 cup unsalted butter, melted and cooled
2 (14 ounce) cans sweetened condensed milk
4 large egg yolks
1/2 cup lemon juice (4-6 lemons)
1 lemon, zest of (optional)
whipped cream

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.

Nutrition Facts : Calories 696.7, Fat 32.1, SaturatedFat 18.4, Cholesterol 225.5, Sodium 303.4, Carbohydrate 92.1, Fiber 1.9, Sugar 79.1, Protein 14

Cracker Barrel Old Country Store's Lemon Ice Box Pie Recipe image

Provided by á-174942

Number Of Ingredients 6

1 graham cracker crust - (8" or 9" dia)
1 can sweetened condensed milk - (14 oz) (Eagle brand reccomended)
3 egg yolks
3 ounces Minute Maid pure lemon juice
4 ounces Cool Whip
14 vanilla wafers

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.