Best Lemon Ice Box Pie Recipes

SUGAR FREE LEMON ICE BOX PIE

Steps:

• Mix pudding, Crystal Lite and milk with mixer til starts to get thick.
• Fold in Cool Whip.
• Pour in graham cracker crust.
• Refrigerate til set.
• Many other flavors to choose . Strawberry is also great.

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.

ALMOST SUGAR-FREE/FAT-FREE LEMON ICE BOX PIE

Steps:

• Combine the graham cracker crumbs. Splenda brown sugar blend and melted butter and mix well. Press mixture into the bottom of 9-inch pie plate. Bake at 375 degrees for 8 minutes. Allow to cool completely before filling.
• In a bowl, combine the lemon juice and unflavored gelatin; set aside to bloom.
• In a saucepan, whisk together the pudding and pie filling mix, lemon gelatin and sugar substitute. Gradually add beaten eggs and then the water.
• Mix until completely smooth and then, stirring constantly, bring to a rolling boil over medium heat. Remove from heat and cool slightly. Add the lemon juice and gelatin mixture.
• Stir until completely combined and refrigerate about 1 1/2 hours or until thickened and beginning to gel. With a whisk, fold in the Cool Whip.
• Pour into the graham cracker crust and return to refrigerator until completely set.

MAMA'S LEMON ICE BOX PIE

Steps:

• 1. Preheat oven to 325°. In mixing bowl, beat egg yolks until smooth. Gradually blend in the condensed milk and lemon juice. Beat slowly until smooth. Pour into prepared pie crust.
• 2. Bake for 30 minutes. Remove from oven and let cool at room temperature for 1 hour. Chill in refrigerator at least 2 hours or until serving time. Top with cool whip or whipped cream. Refrigerate leftovers.

MY SISTER FAYE'S LIGHT AND FLUFFY LEMON ICE BOX PIE

Steps:

• 1. Mix Lemon Juice with Eagle Brand condensed milk, mix well. Fold in Cool Whip,
• 2. Prepare Graham cracker per directions, Pour Pie Mixture into cooled crust, Chill 2 hours before serving. May drizzle some sweetened Strawberries over top with a spoon, And, 2 curled thin Lime slices in center for color. Sprinkle a Table spoon of toasted slivered almonds across top. Or, leave plain. Delicious.

HEAVENLY PIE (LEMON ICE BOX MERINGUE)

Steps:

• Shell: Sift 1 cup sugar and cream of tartar together; separate eggs. Beat whites in stiff peaks but not dry. Slowly add sugar, beating constantly. Spread meringue over bottom and sides of well-greased pie pan; make bottom about 1/4-inch thick, sides thicker. Sprinkle 2 tablespoons coconut on top. Bake in 275° oven for 1 hour. Cool. Filling: Beat 4 egg yolks slightly in double boiler, stir in 1/2 cup sugar, lemon juice, rind and salt. Cook, stirring over boiling water until thick (about 8 minutes). Cool, add 1 cup whipped cream to custard. Pour into cooked shell. Spread on rest of whipped cream (unsweetened); sprinkle on 1 tablespoon toasted coconut. Chill at least 12 hours.

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.

CLANCY'S LEMON ICE BOX PIE

Steps:

• Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
• In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
• Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.
• Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.

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.

LEMON ICE BOX PIE

Steps:

• Mix all ingredients together (reserve some Cool Whip for garnish) and pour into pie shell.
• Refrigerate before serving.
• Garnish with Cool Whip.

LEMON ICE BOX PIE

Steps:

• To make the crust:
• In a medium bowl, blend together the crumbs, cinnamon, and butter using a handheld mixer until fully incorporated. Scrape the mixture into a 9-inch pie pan. Using your fingers or the back of a spoon, press the mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4-inch thick. Refrigerate until ready to use.
• To make the filling:
• In a medium saucepan, preferably nonstick, whisk together the milk, egg yolks, and lemon juice until smooth. Cook the 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 the custard through a sieve into the prepared pie shell. Smooth the filling, forming a slight dome in the center. Refrigerate uncovered at least one hour, or until set. Cover with plastic wrap and chill completely, at least another hour.
• Serve wedges cold with plenty of whipped cream, just like Miss Essie did. Store covered in the 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.

LEMON ICE BOX PIE

Steps:

• 1. Mix the cool whip, sweetened condensed milk, and lemonade together until thoroughly blended.
• 2. Pour into pie crust and chill.
• 3. Cut into 8 pieces and serve.

LEMON ICE BOX PIE- NO BAKING!

Steps:

• 1. In a bowl, beat egg yolks.
• 2. Slowly stir in milk.
• 3. Once mixed, slowly mix in lemon joice.
• 4. Pour into crust. Refrigerate about 1 hour to chill and set.

LEMON ICE BOX PIE

Steps:

• Combine crumbs and butter and press into a 9-inch pie plate and chill.
• In a small saucepan place 1/4 C water and sprinkle in the gelatin, wait 1 minute.
• Stir over low heat until gelatin is dissolved.
• In a mixing bowl, combine milk, remaining water and lemonade crystals. Mix well.
• Stir in gelatin mixture and refridgerate for 3 hours.