Lemon Icebox Pie

(from ptholland’s recipe box)

Notes: you can easily double this recipe for the pie part, but not the glaze. There is enough glaze for 2 pies, just a little less on top. :)

Source: Magazine years ago... (from RecipeThing user home4edu)

Prep time: 15 minutes
Cook time: 10 minutes
Serves 12 people

Categories: Dessert

Ingredients

  • Pie Filling
  • 1 (9") graham cracker crumb crust or baked pastry shell (I use deep dish one)
  • 1 (8 oz) package cream cheese, softened (I use the lowfat)
  • 1 (14 oz) can Eagle Brand Sweetened Condensed Milk
  • 1/3 C ReaLemon Lemon Juice
  • 1 tsp vanilla extract
  • Golden Lemon Topping
  • 1/3 C sugar
  • 2 1/2 tsp cornstarch
  • 1/2 C water
  • 1/4 C ReaLemon juice
  • 1 egg yolk
  • 1 tbs butter

Directions

  1. Pie Filling:

  2. In mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemon juice and vanilla.

  3. Pour into prepared crust.

  4. Top with Golden Lemon Topping.

  5. Chill 3 hours.

  6. Topping:

  7. In saucepan, combine sugar and cornstarch.

  8. Add water, lemon juice, and egg yolk; mix well.

  9. Over medium heat, cook and stir until thickened.

  10. Remove from heat; stir in butter until melted.

  11. Cool slightly before pouring on pie.

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