Mamas Lemon Ice Box Pie Recipes
LEMONADE ICEBOX PIE
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
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
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
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.
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