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LEMON ICE BOX PIE

Source of Recipe

MFerg71322


List of Ingredients


Crust
1 box Jiffy Mix Yellow Cake Mix (prepared as directed)
2 T. granulated sugar

Crumble cooled prepared cake and measure 2 cups of crumbs, patting
crumbs lightly down when measuring. Place crumbs in small bowl and
mix in the sugar.

Spray a 9-inch pie pan with Pam and pat cake crumbs in pie pan on
the bottom and up the sides. Place pie crust in a preheated 275ºF oven
for 7 minutes. Watch crust carefully so the crumbs will not scorch.
When done, remove and cool crust.

Filling
1 1/2 C. granulated sugar
5 T. flour
1/2 tsp. salt
2 1/4 C. whole milk
3 egg yolks, beaten
1/3 C. lemon juice
1/2 tsp. vanilla extract
8 oz. Cool Whip, thawed



Recipe


In a 2-quart sauce pan mix sugar, flour, salt and milk. Bring ingredients
to a low boil and cook for two or three minutes, stirring constantly,
until filling becomes thick. Remove pan from heat and add 1/2 cup of hot
mixture to beaten egg yolks and whisk together. Place filling back on stove
at a low heat and slowly pour egg yolks into filling while whisking together.
Pour lemon juice and vanilla into filling and bring to a soft boil and cook
for two to three minutes longer. When filling is thick, remove from heat
and set aside to cool. The filling may be poured into the crust while still
a little warm but not hot.

Place pie in refrigerator for several hours to set and chill completely.
When chilled, top with Cool Whip and sprinkle the two tablespoons of crumbled
cake crumbs over the top. Garnish with fresh lemon zest.