Lemon Icebox Pie
Prep time
Cook time
Total time
Lemon Icebox Pie made with sweetened condensed milk, whipped topping, fresh lemon juice and zest, gets an extra tangy boost from the addition of a Tang!
Author: Adapted From Deep South Dish
Serves: 8
Ingredients
- 1 Homemade or Commercial Graham Cracker Pie Crust*
- ⅛ cup Zest of 2 lemons
- ½ cup Juice of 3 lemons
- 1 Tablespoon Tang
- 14 ounces Sweetened Condensed Milk
- 8 ounce Cool Whip
- 16 Vanilla wafer cookies
Instructions
- To make a graham cracker crust, combine 1-1/2 cups of graham cracker crumbs, about 8 planks or roughly one package, with ½ cup (1 stick) of melted butter, and press into a 9" pie plate. Can use as is, or bake in a 350 degree F preheated oven for about 5 minutes to toast, if desired. Can also substitute a cookie crust, or prebaked regular pastry crust.
- Zest and juice the lemons, setting aside a pinch of the lemon zest for garnish. In a medium bowl, combine the sweetened condensed milk, lemon juice, lemon zest, and Tang, whisk until smooth.
- Remove about ½ cup of the whipped topping from the tub and set that aside in the refrigerator for garnish. Gently fold the remaining whipped topping into the lemon mixture until well blended. Pour this into the crust and place vanilla wafers all around the rim of the pie plate. Place pie into the freezer for several hours, or preferably overnight, before serving.
- Before serving, let stand at room temperature for about 15 minutes to thaw. Spread the reserved whipped topping over the top of the pie, leaving just a small edge around the outside. Garnish with the zest. Store leftovers in the refrigerator, or re-freeze.
Notes
(1) TANG or a packet of Lemonade Kool-Aid provides a little color and extra tang but you can eliminate it for a less tart lemon flavor. For a more vibrant color, add a drop or two of yellow food coloring to the filling.
Tip: To make it easier to remove from the pan, grab a large skillet or pan and place a small amount of very hot water in it. Gently set the pie plate into the hot water, taking care that water does not go over the rim! Let it sit for about 30 seconds, and this will help to release the crust for easier serving.
Tip: To make it easier to remove from the pan, grab a large skillet or pan and place a small amount of very hot water in it. Gently set the pie plate into the hot water, taking care that water does not go over the rim! Let it sit for about 30 seconds, and this will help to release the crust for easier serving.
Recipe by Pray Cook Blog at https://praycookblog.com/dessert-of-the-week-lemon-icebox-pie/