Lemon Raspberry Icebox Pie With An Oreo Crust Recipes

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LEMON ICEBOX PIE



Lemon Icebox Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h25m

Yield 6 servings

Number Of Ingredients 13

12 graham crackers
1/3 cup salted butter, melted
1/3 cup granulated sugar
2 cups heavy cream
1/2 cup powdered sugar
2 teaspoons vanilla extract
1 cup lemon curd
8 ounces cream cheese, at room temperature
1/2 cup sweetened condensed milk
1/4 cup blackberries
1/4 cup raspberries
1/4 cup fresh mint leaves
1/3 cup powdered sugar

Steps:

  • For the crust: Preheat the oven to 350 degrees F.
  • Break the graham crackers, add them to a food processor and process to fine crumbs. Add the melted butter and granulated sugar and process until well combined; the texture should be that of dry sand.
  • Using the back of a measuring cup, press the crumbs firmly into a 9-inch round pie dish. Put the pie dish on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool while making the filling.
  • For the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar and vanilla until stiff. Set aside.
  • To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined.
  • Pour the filling into the cooled pie shell. Top with the remaining whipped cream and use the back of a spoon to spread it and make peaks. Freeze, uncovered, for at least 2 hours. (If storing longer, after 2 hours in the freezer remove, cover and return to the freezer. Store for up to 48 hours in advance. If freezing overnight or longer, remove from the freezer 10 to 12 minutes before slicing.)
  • For serving: If desired, top with the blackberries, raspberries and mint. Dust with powdered sugar.

LEMON-RASPBERRY ICEBOX PIE WITH AN OREO CRUST



Lemon-Raspberry Icebox Pie With an Oreo Crust image

Make and share this Lemon-Raspberry Icebox Pie With an Oreo Crust recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 (9 inch) Oreo cookie pie crusts (store-bought or homemade, 9-inch crust)
2 (3 ounce) packages cream cheese, softened (full fat)
1 (14 ounce) can sweetened condensed milk
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
1 pint fresh raspberry (plus more for garnish)
1 cup cold heavy cream
2 tablespoons powdered sugar, sifted

Steps:

  • If using a store-bought crust, prebake it according to package directions and let it cool.
  • Refrigerate crust until needed.
  • In a bowl, beat the cream cheese and condensed milk together using an electric mixer on med-high speed until smooth and fluffy (about 2 minutes).
  • Add in the lemon juice and continue beating for 1 minute.
  • Blend in the vanilla; scrape mixture into the chilled pie crust; smooth the top with the back of a spoon.
  • Cover with loosely tented foil and refrigerate for at least 2 hours but preferably longer and up to overnight.
  • Shortly before ready to serve, scatter the raspberries evenly over the pie.
  • Using a chilled bowl and chilled beaters, beat the cream until it holds soft peaks.
  • Add in the powdered sugar and continue to beat until stiff but not grainy.
  • Spoon over the raspberries, smoothing it with a spoon.
  • Slice and serve right away, garnishing each slice with additional raspberries.

Nutrition Facts : Calories 509.3, Fat 31.7, SaturatedFat 16.1, Cholesterol 81.3, Sodium 325.1, Carbohydrate 51.1, Fiber 3, Sugar 37.2, Protein 8.1

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