Best Favorite Lemon Icebox Pie Recipes

DAD'S FAVORITE LEMON ICEBOX PIE

Dad's Favorite Lemon Icebox Pie image

This recipe was passed down from my grandmother to my mom, from mom to me, and from me to my daughter. For many years my dad has reaped the rewards of this pie from one of us, as it's the only Father's Day and birthday gift he has ever requested.

Provided by Debi H.

Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes

Time 5h20m

Yield 8

Number Of Ingredients 6

Ingredients

1 (12 ounce) box vanilla wafer cookies
2 tablespoons margarine, melted
2 lemons
1 (14 ounce) can sweetened condensed milk
2 large eggs, separated, divided
4 tablespoons white sugar

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Crush 28 wafer cookies with a food processor or by hand. Pat crushed cookies and melted margarine into the bottom of a 9-inch pie pan. Stand remaining whole wafer cookies around the edge of the pan.
Zest 1 tablespoon from lemons and set aside. Squeeze 1/2 cup fresh lemon juice. Combine lemon juice, lemon zest, sweetened condensed milk, and egg yolks in a mixing bowl. Mix well and pour into the prepared crust.
Bake in the preheated oven for 15 minutes. Remove from the oven, but leave the oven on.
Beat egg whites in a glass bowl on high speed, while slowly adding sugar, until almost stiff and peaks form. Arrange meringue on the pie with a spatula, spreading up to where it's touching the standing wafer cookies.
Bake in the preheated oven until browned, about 15 minutes, checking frequently. Let cool completely, 20 to 30 minutes. Chill in the refrigerator for at least 4 hours.

Nutrition Facts : Calories 429.8 calories, Carbohydrate 66.3 g, Cholesterol 63.2 mg, Fat 16.5 g, Fiber 2.2 g, Protein 7.6 g, SaturatedFat 5.6 g, Sodium 241.7 mg, Sugar 33 g

FAVORITE LEMON ICEBOX PIE

Favorite Lemon Icebox Pie image

We used to eat at a restaurant that served lemon icebox pie. I really think it was the Edward's brand. I have tried to find a recipe to recreate it. This is as close to it as I can remember. I've tweaked three recipes to come up with this recipe.

Provided by Gail Welch

Categories Fruit Desserts

Time 25m

Number Of Ingredients 12

Ingredients

VANILLA WAFERS COOKIE CRUST
1 1/2 c vanilla wafers, crushed fine (about 30 wafers) may use ready made graham cracker or vanilla wafer crust, instead of making wafer crust
1/4-1/3 c butter, melted
10-12 vanilla wafers cookies
LEMON ICEBOX PIE FILLING
1 pkg 8 oz. cream cheese, room temperature
1/3 c lemon juice
1 can(s) sweetened condensed milk (not evaporated)
MARSHMALLOW TOPPING
2 c jet-puffed marshmallows
4 oz whipped topping, thawed (1/2 tub)
2 Tbsp milk

Steps:

1. MAKE THE COOKIE CRUST (OR USE READY MADE VANILLA WAFER OR GRAHAM CRACKER CRUST): Place wafers in a gallon sized ziplock bag and use rolling pin to crush cookies into crumbs. Add melted butter and knead. Press into bottom and up the sides of a 9-inch pie plate. Chill 30 mins. - 1 hour in refrigerator. *NOTE: May use blender to make crumbs instead of rolling pin, if desired.
2. LEMON ICEBOX PIE FILLING: In mixing bowl, beat cream cheese, lemon juice and sweetened condensed milk until smooth. Pour into prepared (chilled) pie crust. Place in refrigerator while preparing topping.
3. MARSHMALLOW TOPPING: Mix together 2 cups of marshmallows and 2 tablespoons milk in large microwaveable bowl. Microwave on high for 1 minute. Stir and continue microwaving an additional 30 seconds or until marshmallows are completely melted. Mix well. Refrigerate until cool (about 15 minutes.) Fold in 1/2 tub of whipped topping and blend well. Spread on top of pie.
4. Press whole wafers into the top sides around the pie. Place pie in refrigerator to chill until set about 3 hours. Enjoy!