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Lemon icebox pie
Lemon icebox pie









lemon icebox pie

lemon icebox pie

Old Fashioned Lemon Icebox Pie: Prepare as above, except eliminate the Kool Aid packet and beat in the yolks of three eggs. 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. Can also substitute a cookie crust, or prebaked regular pastry crust. Can use as is, or bake in a 350 degree F preheated oven for about 5 minutes to toast, if desired.

Lemon icebox pie cracker#

To make a graham cracker crust, combine 1-1/2 cups of graham cracker crumbs, about 8 planks or roughly one package, with 1/2 cup (1 stick) of melted butter, and press into a pie plate. You'll only need the basic four ingredients: Pie crust, sweetened condensed milk, whipped topping and a package of any flavor of Kool-Aid. You can also make a wide variety of flavored icebox pies with this recipe by substituting different flavors of Kool-Aid. For frozen lemonade pie, substitute a 6 ounce frozen lemonade, thawed for the Kool Aid packet. For a more vibrant color, add a drop or two of yellow food coloring to the filling. Store leftovers in the refrigerator, or re-freeze.Ĭook's Notes: The lemonade packet provides a little color and extra tang but you can eliminate it for a less tart lemon flavor. Spread the reserved whipped topping over the top of the pie, leaving just a small edge around the outside. Place pie into the freezer for several hours, or preferably overnight, before serving.īefore serving, let stand at room temperature for about 15 minutes to thaw. Pour this into the crust and place vanilla wafers all around the rim of the pie plate. Gently fold the remaining whipped topping into the lemon mixture until well blended. Remove about 1/2 cup of the whipped topping from the tub and set that aside in the refrigerator for garnish. In a medium bowl, combine the sweetened condensed milk, lemon juice, lemon zest, and contents of the Kool-Aid packet, if using whisk until smooth. Zest and juice the lemons, setting aside a pinch of the lemon zest for garnish. Prepare pie crust according to the instructions below. About 16 vanilla wafer cookies, optional.1 ( 8 ounce) tub of whipped topping (like Cool Whip), thawed and divided.1 envelope of unsweetened Lemonade powdered drink mix (like Kool-Aid), optional.1 ( 14 ounce) can sweetened condensed milk.1 homemade or commercial graham cracker pie crust.Prep time: 15 min | Inactive time: 24 hours | Recipe: Lemon Icebox Pie ©From the Kitchen of Deep South Dish

lemon icebox pie

It's a wonderful, quick and easy pie for the season. It holds up much better frozen and softens at room temperature fairly quick, but any leftovers should be refrigerated or returned to the freezer. This is a freezer pie, or refrigerator pie, at best. If you like the extra tang, add the Kool Aid, otherwise simply leave it out. Adding it will provide plenty of tang and a tiny bit of color, though you could add a drop or two of yellow food coloring for a more lemony color. I decided to go ahead and use it here as well, though truthfully if you prefer your pie more on the sweeter side of tangy, you could certainly get away with leaving it out altogether. It's patterned after it's sister lime pie version, which uses a packet of unsweetened powdered drink mix, like Kool Aid, to add extra tang and color to the pie. I can tell you that many of us southerners love the egg version and have lived on to tell about it, but if you're concerned about the consumption of raw eggs, you can still have that creamy taste with a few shortcuts in the form of this refrigerator pie, which is also mighty tasty. It is believed that the combination of the acids with the eggs in the pie filling "cook" the eggs sufficiently, but scientifically I have no idea if there is any truth to that. I've included that version in the cook's notes at the bottom of the recipe for those of us who are still adventurous enough to make it. Lemon Icebox Pie The old fashioned version of lemon icebox pie used raw egg yolks in the filling. 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 lemonade powdered drink mix.











Lemon icebox pie