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Lemon Icebox Pie III

Lemon Icebox Pie III

Heather Simpson

A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 50.6g
  • 16%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 399 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
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Reviews

GRANNYLOOHOO
233
5/14/2007

We loved this, but I did modify it just a little. I only had 8 oz cream cheese, so I folded about a cup of Cool Whip into the mix. I also used the juice of 1 lemon and 1 lime. Added 1 teaspoon of vanilla and 1/4 teaspoon orange extract. The recipe I normally use for lemon icebox pie only calls for condensed milk and lemon juice, but I like this recipe better, because I believe the cream cheese tones down the flavor of the condensed milk. We really enjoyed the creaminess and light lemon taste.

ROSES7184
172
8/26/2008

This recipe is fabulous! The pie comes out beautiful and so tasty. I used the zest and juice of 3 lemons and it turned out great. Just enough tartness to offset the sweetness of the cream cheese and condensed milk. A hint? Keep it in the freezer for a while before you eat it, makes it even more refreshing!

jalexandropoulos
105
9/1/2007

I made this pie tonight for a dinner party and everybody loved it. I did however, use the zest of 4 lemons! I also used a regular crust intstead of the graham. I really whipped the heck out of it to make it thick and creamy. UPDATE: USE THE ZEST OF 4 LEMONS, NOT THE JUICE OF 4 LEMONS!!!!