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Frozen Lemon Icebox Pie - Pioneer Woman




Source of Recipe


Pioneer Woman - Food Network


Recipe Introduction


Very easy and very good. Mike requested it for his birthday dessert and everyone enjoyed it. We all agreed that the whipped cream was excessive. I think that 1 cup of whipping cream instead of 2 cups would be enough. And though I usually don’t color stuff for effect, I think a drop or two of yellow food coloring in the lemon layer would be good – looking at it, you really can’t tell where the lemon layer leaves off and the whipped cream begins. I used a purchased crust.


Recipe Link: https://www.foodnetwork.com/recipes/ree-drummond/lemon-icebox-pie-5257097

List of Ingredients




CRUST:
12 graham crackers
1/3 cup salted butter, melted
1/3 cup granulated sugar
FILLING:
2 cups heavy cream
1/2 cup powdered sugar
2 teaspoons vanilla extract
1 cup lemon curd
8 ounces cream cheese, at room temperature
1/2 cup sweetened condensed milk
SERVING (optional):
1/4 cup blackberries
1/4 cup raspberries
1/4 cup fresh mint leaves
1/3 cup powdered sugar


Recipe



CRUST:
Heat the oven to 350F. Process the graham crackers in a food processor until fine. Add the melted butter and sugar and pulse to combine.

Press the crumbs into a 9-inch pie dish using the back of a measuring cup. Place the pie pan on a baking sheet and bake about 5 minutes, until lightly golden
Break the graham crackers, add them to a food processor and process to fine crumbs. Add the melted butter and granulated sugar and process until well combined; the texture should be that of dry sand. Allow to cool.

FILLING:
Using a stand mixer with the whisk attachment, whip the cream, powdered sugar and vanilla until stiff. Put into a bowl. Set aside.

Wipe out the bowl of the mixer and add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth and fluffy. Fold in 3/4 cup of the whipped cream gently and thoroughly.

Pour the lemon mixture into the cooled pie shell. Spread the remaining whipped cream on top and sweep it into peaks. Freeze, uncovered for 2 hours. (After 2 hours cover and place back in the freezer. If you are freezing overnight or longer, take out of the freezer about 10 minutes before serving).

SERVING:
If you like, top the pie with berries and mint leaves and sprinkle with confectioner’s sugar before serving.

Serves 6.