Search thousands of recipes reviewed by home cooks like you.

Lemon Icebox Pie II

Lemon Icebox Pie II

Bonnie Hammons

This recipe uses both evaporated milk and sweetened condensed milk for a very rich taste.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a medium bowl, mix together graham cracker crumbs and 2/3 cup sugar. Add melted butter or margarine, stirring until ingredients are thoroughly combined. Pat mixture into baking dish. Bake in preheated oven for 7 minutes. Cool.
  3. In a large mixing bowl, beat softened cream cheese until fluffy. Mix in 1/2 cup sugar. Add chilled evaporated milk, chilled condensed milk, and lemon juice. Beat until smooth. Mixture will be firm. Spread mixture into cooled graham cracker crust. Chill several hours before serving.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SIMS1117
22
3/2/2003

This recipe is by far the best!!! I remember as a little girl eating lemon icebox pie. I've had a hard time finding anyone that knew what I was talking about when mentioning this pie. I am very thankful to have found it! It tastes even better than I remembered. My husband helped me make it. So that right there tells you how easy it was to make. I ate one piece and my husband ate the rest.It was soooo good!!! Our two year old daughter liked it as well. It didn't even last a full 24 hours. I know that it's goining to be a favorite of the entire family.

CRAZYCATLADY76
16
5/3/2009

You MUST pay attention to the specified sizes on the evaporated and sweetened condensed milk. The cans specified are much smaller than those that are available at my grocery store, so I had to measure out 10 ounces of each. The pie set right up, within half an hour. If I'd put two regular sized cans of both types of milk in, the pie would quite likely have been the runny mess others have described. But if you pay attention to the measurements, you get something that tastes and feels almost exactly like the pies I remember my great aunt making in old-fashioned metal ice cube trays.

Lynn
14
2/23/2009

Just add a packet of unflavored gelatin. Per directions for thickening.