Lemon Icebox Pie

"This is a great no bake dessert for summertime! I serve this with freshly whipped cream."
 
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Ready In:
25mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • To make the crust: In a medium bowl, blend together the crumbs, cinnamon, and butter using a handheld mixer until fully incorporated.
  • Scrape the mixture into a 9-inch pie pan.
  • Press the mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4-inch thick.
  • Refrigerate until ready to use.
  • To make the filling: In a medium saucepan, preferably nonstick, whisk together the milk, egg yolks, and lemon juice until smooth.
  • Cook the custard over medium heat until very hot to the touch, about 10 minutes, stirring occasionally with a wooden spoon.
  • Do not allow to boil.
  • Strain the custard through a sieve into the prepared pie shell.
  • Refrigerate uncovered at least one hour, or until set.
  • Cover with plastic wrap and chill completely, at least another hour.

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Reviews

  1. This is the only pie my dads mom ever made- she was not a baker. But this is so easy- even she could do it ! I love it- fond memories ! Thanks for posting !
     
  2. I think Sassy Sandra has it all wrong! This pie was never intended to BE a cheesecake! It is a pie all its own and has been my father's favorite for years! However, we've never tried the seasonings in the crust. I don't think he'd like it as much as a plain graham cracker crust.
     
  3. This was not bad, but not great by any means. I found the crust had way too much cinnamon, and the filling wasn't all that tasty, just really sweet. I won't be making this again, have tried much more tasty cheesecake. sorry!!!!
     
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RECIPE SUBMITTED BY

Hi all - I have been member of Recipezaar for a while now. I work as an executive assistant. I love to read - read everything, but scifi/fantasy is a particular favorite. Am actually a pretty easily amused and satisfied soul....am pretty much happy all the time.
 
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