Cracker Barrel Lemon Icebox Pie
"This is the creamy summer treat that's served at Cracker Barrel. It's a perfect blend of not too tart, not too sweet. And to top it off, it's a cinch to make. I was a little leery of using raw egg yolks without cooking the pie, but a RecipeZaar Groupie assured me that it's safe."
- Ready In:
- 5mins
- Ingredients:
- 6
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 1 graham cracker crust (8-inch or 9-inch)
- 1 (14 ounce) can sweetened condensed milk
- 3 egg yolks
- 6 tablespoons lemon juice
- 4 ounces Cool Whip
- 14 vanilla wafers
directions
- Combine milk, egg yolks and lemon juice with a wire whip.
- Pour into pie shell.
- Arrange vanilla wafers around pie, pushing into the filling so that only half the wafer is showing.
- Spread Cool Whip over top evenly.
- Cover with plastic wrap and freeze for at least 2 hours.
- Serve very cold.
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Reviews
-
I made this per my husband's request for a Lemon Icebox Pie. This couldn't be any easier to make and we both enjoyed it very much. A keeper! -
The best lemon pie EVER made!!
-
Really delicious. So nice on a hot summer day. I didn't add the eggs though and it still was great. Thanks.
RECIPE SUBMITTED BY
Janny7
Orlando, Florida
I'm an Ohio girl, newly transplanted to North Carolina by way of Florida. I've always been interested in cooking and baking, but it's only been in the last few years that I've gained some experience at it. I still need help!
