Best Serendipitys Lemon Ice Box Pie Recipes

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SERENDIPITY'S LEMON ICE BOX PIE



Serendipity's Lemon Ice Box Pie image

This Serendipity favorite is a simple, no-bake pie. Its citrus flavor is perfect and refreshing for those really hot days. The book doesn't call for it, but I like to add the zest of one or two lemons, just for a little more lemon flavor. Remember to zest lemons before juicing. Time does not include refrigeration.

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

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

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.

LEMON ICE BOX PIE



Lemon Ice Box Pie image

Make and share this Lemon Ice Box Pie recipe from Food.com.

Provided by Dana-MMH

Categories     Pie

Time 15m

Yield 1 Pie

Number Of Ingredients 4

1 (12 ounce) can frozen lemonade
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container Cool Whip
1 pie shell, baked and cooled

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



Lemon Ice Box Pie image

Make and share this Lemon Ice Box Pie recipe from Food.com.

Provided by Mona Theriot

Categories     Pie

Time 50m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 10

1 can condensed milk
2 egg yolks
1/2 cup lemon juice, fresh
1 teaspoon grated fresh lemon rind
1 package graham cracker, crushed
4 tablespoons melted butter or 4 tablespoons melted oleo
1 tablespoon sugar
3 egg whites
4 1/2 tablespoons sugar
1/4 teaspoon cream of tartar

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.

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