STAR-SPANGLED LEMON ICEBOX PIE

Star-Spangled Lemon Icebox Pie image

With a little chill time, my no-bake lemon pie turns into a potluck superstar. My kids like to arrange the berries in a star pattern. -Lauren Katz, Ashburn, Virginia

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

15 pecan shortbread cookies (about 8 ounces)
1 tablespoon sugar
3 tablespoons butter, melted
FILLING:
8 ounces cream cheese, softened
1/2 cup mascarpone cheese
1 tablespoon grated lemon zest
1/2 cup lemon juice
1 can (14 ounces) sweetened condensed milk
1 cup sliced fresh strawberries
1 cup fresh blueberries

Steps:

Preheat oven to 350°. Place cookies and sugar in a food processor; process until cookies are ground. Add melted butter; pulse just until combined. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Bake 15-20 minutes or until lightly browned. Cool completely on a wire rack., In a large bowl, beat cream cheese, mascarpone cheese, lemon zest and lemon juice until smooth; gradually beat in milk., Spread into prepared crust. Refrigerate, covered, at least 4 hours or until filling is set. Top with berries before serving.

Nutrition Facts : Calories 591 calories, Fat 41g fat (20g saturated fat), Cholesterol 104mg cholesterol, Sodium 310mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 10g protein.