Lemon Icebox Pie with Cream Cheese recipe

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Ingredients

1 (12 fluid ounce) can evaporated milk
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
1 cup boiling water
1 ¼ cups graham cracker crumbs
¼ cup white sugar
5 tablespoons unsalted butter, melted

Nutrition Info

292.9 calories
carbohydrate: 37.3 g
cholesterol: 42.4 mg
fat: 14.6 g
fiber: 0.2 g
protein: 4.8 g
saturatedFat: 8.7 g
servingSize: -
sodium: 181 mg
sugar: 32.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Put a mixing bowl and the opened can of evaporated milk in the freezer. Freeze until crystals form in the milk, 30 to 45 minutes.

  2. Meanwhile, mix cream cheese and sugar together in a bowl. Set aside.

  3. Mix lemon gelatin with boiling water until dissolved, let cool until it starts to thicken, 20 to 30 minutes.

  4. While the lemon gelatin cools, mix graham cracker crumbs with sugar in a bowl, then add melted butter. Press on the bottom and up the sides of a 9x12-inch pan.

  5. Whip the gelatin mixture into the cream cheese mixture. Whip crystallized evaporated milk in the ice-cold mixing bowl until stiff. Fold whipped milk gently into the cream cheese mixture. Pour over the crust.

  6. Cover the pan with plastic wrap, making sure it does not directly touch the surface of the pie. Chill for at least 3 hours, or overnight.

  7. Cut into twelve 3-inch squares with a sharp knife that has been run under hot water.

Recipe Yield

1 9x12-inch pie

Recipe Note

This lemon icebox pie with cream cheese is as close as you can get to the one I made in a restaurant 35 years ago. The restaurant no longer exists, but this family-sized adaptation remains a family favorite. It is very light, airy, and very refreshing topped with cherries, blueberries, or strawberries. Serve on individual plates as-is, or with your favorite fruit topping.

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