Lemon Icebox Pie
Here's a lemon icebox pie recipe that is so simple and is a wonderfully cool treat on a hot summer day.
You can top this pie with a meringue or whipped cream if you want. If you are going to use whipped cream, I would recommend you make your own rather than use the store bought stuff. It only takes a few minutes and the store bought stuff can't compare.
Here's what you are going to need:
2 (8-ounce) packages of cream cheese (brought to room temperature)
1 can sweetened condensed milk
1 store bought graham cracker pie crust (or you can make your own)
Here's what you need to do:
Take the plastic top off of the graham cracker crust or prepare your own crust using the recipe below.
Whip the cream cheese until fluffy.
Add the sweetened condensed milk.
Add the juice and zest from the 3 lemons(just use the yellow part of the skin of the lemon, don't use the white part underneath...it is bitter and doesn't taste good).
Whip until light and creamy.
Pour into the graham cracker crust and refrigerate for at least 2 to 3 hours before serving. This lemon pie recipe is also wonderful served frozen.
Make your own Graham Cracker Crust
1 1/2 cups finely ground graham cracker crumbs
1/3 cup sugar
6 tablespoons butter, melted
Mix all of the ingredients together and press into an 8" pie plate. Bake at 375 degrees F for 7 minutes.
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