Lemon Ice Box Pie

Lemon Ice Box Pie – I love simple pies with no-bake fillings.  This lemon ice box pie is the sort of pie you could often find sitting in my Gramma’s fridge.  She was an amazing old school cook and baker.  She never used a recipe, and if she did, it was usually something scribbled by someone else on a scrap piece of paper that only she could decifer.  Somehow, she was still able to create 5-Star Southern goodness from memory with amazing ease.

Ingredients you’ll need:
2 cup vanilla wafer crumbs
1/4 cup granulated sugar
6 Tbsp butter, melted
2 [8] oz cream cheese, softened
1/2 cup powdered sugar
1 [14] oz can sweetened condensed milk
1/2 cup fresh lemon juice
1 1/2 Tbsp lemon zest
1 tsp pure vanilla extract
2 cup sweetened fresh whipped cream or whipped topping
lemon slices and mint for garnishing
few drops yellow food coloring [optional]

Directions:
Preheat the oven to 350°F.  Spritz a 9 or 10 inch deep dish pie plate with cooking spray.  Toss together the vanilla wafer crumbs, granulated sugar and melted butter.  Press firmly onto the bottom and sides of he pie dish.  Bake for 15 minutes until golden and set.  Cool completely.

In the bowl of a stand mixer, whip together the softened cream cheese, powdered sugar and vanilla extract for 1-2 minutes until fluffy.  Add the sweetened condensed milk, lemon juice, and lemon zest whipping until fully combined and smooth.  The color of the filling is more ivory than pure yellow.  Add a few drops of yellow food coloring, if desired.  Pour into the cooled crust and spread evenly.

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Lemon Ice Box Pie

Servings 8

Author Melissa Sperka

Ingredients

• 2 cup vanilla wafer crumbs
• 1/4 cup granulated sugar
• 6 Tbsp butter melted
• 2 [8] oz cream cheese softened
• 1/2 cup powdered sugar
• 1 [14] oz can sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 1/2 Tbsp lemon zest
• 1 tsp pure vanilla extract
• 2 cup sweetened fresh whipped cream or whipped topping
• lemon slices and mint for garnishing
• few drops yellow food coloring [optional]

Instructions

1. Preheat the oven to 350°F. Spritz a 9 or 10 inch deep dish pie plate with cooking spray.
2. Toss together the vanilla wafer crumbs, granulated sugar and melted butter.
3. Press firmly onto the bottom and sides of he pie dish.
4. Bake for 15 minutes until golden and set. Cool completely.
5. To prepare the filling: In the bowl of a stand mixer, whip together the softened cream cheese, powdered sugar and vanilla extract for 1-2 minutes until fluffy.
6. Add the sweetened condensed milk, lemon juice, and lemon zest whipping until fully combined and smooth. The color of the filling is more ivory than pure yellow. Add a few drops of yellow food coloring, if desired.
7. Pour into the cooled crust and spread evenly.
8. Chill thoroughly at least 6 hours prior to cutting and serving.
9. Garnish with fresh cream or whipped topping and lemon slices.

Chill thoroughly at least 6 hours prior to cutting and serving.  Garnish with fresh cream or whipped topping and lemon slices. Yield: 8 pieces