Citrus Icebox Pie Recipes

NO-BAKE LEMON ICEBOX PIE

No-Bake Lemon Icebox Pie image

Lemon lovers and lazy bakers alike will adore this easy, no-bake pie!

Provided by By Annalise Sandberg

Categories Dessert

Time 8h

Yield 8

Number Of Ingredients 8

Ingredients

1 1/2 cups graham cracker crumbs (10 to 12 whole crackers)
1/4 cup packed light or dark brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted
8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 tablespoon grated lemon peel

Steps:

In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
Serve with whipped cream if desired.

Nutrition Facts : Calories 440, Carbohydrate 48 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 40 g, TransFat 1 g

LEMON ICEBOX PIE I

Lemon Icebox Pie I image

This easy lemon pie has a meringue topping. Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs.

Provided by Linda

Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes

Yield 8

Number Of Ingredients 6

Ingredients

1 (9 inch) prepared graham cracker crust
1 (14 ounce) can sweetened condensed milk
3 egg yolks
½ cup lemon juice
3 egg whites
5 teaspoons white sugar

Steps:

Preheat broiler to 500 degrees F (260 degrees C).
In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker crust.
In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling.
Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.

Nutrition Facts : Calories 344.5 calories, Carbohydrate 50.4 g, Cholesterol 93.5 mg, Fat 13.4 g, Fiber 0.5 g, Protein 7.5 g, SaturatedFat 4.8 g, Sodium 256.7 mg, Sugar 41.2 g

LEMON ICEBOX PIE III

Lemon Icebox Pie III image

A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.

Provided by Heather Simpson

Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes

Yield 8

Number Of Ingredients 5

Ingredients

1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest

Steps:

In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.

Nutrition Facts : Calories 505.8 calories, Carbohydrate 50.6 g, Cholesterol 78.3 mg, Fat 31.3 g, Fiber 1.7 g, Protein 9.7 g, SaturatedFat 16.6 g, Sodium 399.4 mg, Sugar 38.2 g

CITRUS ICEBOX PIE

Citrus Icebox Pie image

A graham cracker crust and creamy, citrusy filling come together in this simple icebox pie. Top it with homemade whipped cream for a refreshing and satisfying treat you can make and enjoy year round.

Provided by Lasheeda Perry

Categories dessert

Time 4h45m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups graham cracker crumbs (from about 12 graham cracker sheets; about 2 sleeves)
3 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
8 ounces cream cheese, at room temperature
One 14-ounce can sweetened condensed milk
Finely grated zest and juice of 2 lemons
Finely grated zest and juice of 1 lime
Juice of 1 navel orange
Pinch of kosher salt
4 graham cracker sheets, chopped into about 1/4-inch pieces
1/2 cup heavy cream
2 tablespoons confectioners' sugar
1 lime, cut into thinly sliced rounds
1 lemon, cut into thinly sliced rounds

Steps:

For the crust: Preheat the oven to 350 degrees F. Stir together the graham cracker crumbs, sugar and melted butter in a medium bowl until combined. Use the bottom of a measuring cup to press the crumbs firmly into the bottom and up the sides of a 9-inch pie plate. Bake until the crumbs have toasted and set, 8 to 10 minutes. Transfer to a wire rack and let cool completely.
For the filling and graham cracker layer: Puree the cream cheese and sweetened condensed milk in a food processor until silky and completely smooth, scraping down the sides of the bowl with a rubber spatula as needed. Add the citrus zest, juice and salt, then pulse until combined.
Pour half of the filling into the cooled cookie crust, then sprinkle with the chopped graham crackers. Top with the remaining filling, then smooth out the top into an even layer with an offset spatula. Refrigerate until chilled through and set, at least 4 hours but preferably overnight.
For the whipped cream topping: Whisk together the heavy cream and confectioners' sugar in a large bowl until stiff peaks form. Transfer to a piping bag fitted with a star tip. Pipe large star-shaped dollops of whipped cream around the edge of the pie, then decorate with lime and lemon rounds-you can cut slits in them first then twist the rounds, if desired. Cut the pie wedges and serve chilled.

GRILLED CITRUS ICEBOX PIE

Grilled Citrus Icebox Pie image

Provided by Damaris Phillips

Categories dessert

Time 2h55m

Yield one 9-inch pie (8 servings)

Number Of Ingredients 8

Ingredients

1 lemon, halved
1 lime, halved
1 orange, halved
4 large egg yolks
One 14-ounce can sweetened condensed milk
One 9-inch prepared graham cracker crust
1 cup heavy cream
1 tablespoon confectioners' sugar

Steps:

Place a rack in the center of the oven and preheat the oven to 350 degrees F.
Prepare a grill for medium heat. Grill the lemon, lime and orange cut-sides down until charred and soft, about 5 minutes. Cool slightly, then zest some of the fruit to get 1 tablespoon of zest; set aside. Juice all of the citrus (you should have 1/2 cup citrus juice).
Whisk the egg yolks in a medium bowl until smooth. Add the sweetened condensed milk and the citrus juice. Stir until smooth, then pour into the prepared crust. Bake until the center of the pie is just set, 20 to 25 minutes. Let cool for 1 hour, then refrigerate for another hour until chilled. Chill a large bowl.
Put the heavy cream in the chilled bowl and add the confectioners' sugar and the grilled zest. Whip until soft peaks form. Top the cooled pie with the whipped cream and serve immediately or chill again briefly before serving.

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