Best Mamas Lemon Ice Box Pie Recipes

SUSAN'S LEMON ICEBOX PIE

Susan's Lemon Icebox Pie image

This is absolutely one of my favorite pies. It is no-bake and super easy to make! Perfect for a summer day.

Provided by SooZeeQ

Categories Pie

Time 20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup fresh lemon juice
1 (14 ounce) can Eagle Brand Condensed Milk
1 cup whipping cream
1 graham cracker crust

Steps:

Pour Eagle Brand milk into medium bowl. Mix in fresh lemon juice and stir together.
In a seperate bowl, pour cream into medium bowl. Beat cream until it forms soft peaks.
Gently fold cream into lemon and milk mixture.
Pour into graham cracker crust and cover with plastic dome. Chill in refrigerator for at least one hour. Store in refrigerator. Enjoy!

Nutrition Facts : Calories 423.1, Fat 23.1, SaturatedFat 11.3, Cholesterol 58.7, Sodium 249.3, Carbohydrate 50.1, Fiber 0.5, Sugar 40.6, Protein 6.1

LEMONADE ICEBOX PIE

Lemonade Icebox Pie image

You will detect a definite lemonade flavor in this refreshing lemon icebox pie. High and fluffy, this dessert has a creamy smooth consistency that we really appreciate. It's the dessert that came to mind immediately when I put together my favorite summer meal. -Cheryl Wilt, Eglon, West Virginia

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3/4 cup thawed lemonade concentrate
1 carton (8 ounces) frozen whipped topping, thawed
Yellow food coloring, optional
1 graham cracker crust (9 inches)

Steps:

In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate. Fold in whipped topping and, if desired, food coloring. Pour into crust. Cover and refrigerate until set.

Nutrition Facts : Calories 491 calories, Fat 24g fat (15g saturated fat), Cholesterol 48mg cholesterol, Sodium 269mg sodium, Carbohydrate 61g carbohydrate (52g sugars, Fiber 0 fiber), Protein 7g protein.

MAMA'S LEMON ICEBOX PIE

Mama's Lemon Icebox Pie image

I found this recipe for ZWT9, and am so wanting to make it very soon. I found this on a site " A Cajun Down Under " --Stories of a Cajun girl living in Sydney Australia. She has adapted this recipe for Australian Ingredients and states -- I've had to make one change to suit Australian ingredients as there is no such thing as Graham Cracker Crust here. Mama used the ready made crust, but I've had to make my own.

Provided by Tisme

Categories Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

granita biscuit, crushed to a fine crumb
12 tablespoons butter
6 eggs, separated
6 lemons, juiced
3 (395 g) cans condensed milk
1/4 teaspoon cream of tartar
1 teaspoon vanilla
4 tablespoons sugar

Steps:

To make the crust, combine the crushed Granita with the melted butter and firmly press the crumb mixture evenly on the bottom and sides of two 9 inch pie plates. Bake at 350F (180C) for 7 minutes and let cool before pouring the pie mixture into it.
Lightly whisk 6 egg yolk little and add condensed milk to the egg yolks and stir a little again. Pour juice from the lemons on top and let it sit a while as you make the meringue topping.
To make the meringue, whip the egg whites until stiff with cream of tartar. Add vanilla and sugar.
Stir the lemon juice into the condensed milk mixture until well combined.
Pour the lemon mixture into 2 pie crusts and top with the meringue.
Bake at 400F (200C) until slightly browned.
Let the pie cool and then place in the fridge until ready to serve.
Notes:
When serving, dip the knife in cool water before slicing to get a clean cut on the meringue.