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
-
Pie Filling:
-
In mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemon juice and vanilla.
-
Pour into prepared crust.
-
Top with Golden Lemon Topping.
-
Chill 3 hours.
-
Topping:
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In saucepan, combine sugar and cornstarch.
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Add water, lemon juice, and egg yolk; mix well.
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Over medium heat, cook and stir until thickened.
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Remove from heat; stir in butter until melted.
-
Cool slightly before pouring on pie.