Lemon Icebox Pie II

Lemon Icebox Pie II

14

"This recipe uses both evaporated milk and sweetened condensed milk for a very rich taste."
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Ingredients

servings 507 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a medium bowl, mix together graham cracker crumbs and 2/3 cup sugar. Add melted butter or margarine, stirring until ingredients are thoroughly combined. Pat mixture into baking dish. Bake in preheated oven for 7 minutes. Cool.
  3. In a large mixing bowl, beat softened cream cheese until fluffy. Mix in 1/2 cup sugar. Add chilled evaporated milk, chilled condensed milk, and lemon juice. Beat until smooth. Mixture will be firm. Spread mixture into cooled graham cracker crust. Chill several hours before serving.

Reviews

14
  1. 18 Ratings

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Most helpful positive review

This recipe is by far the best!!! I remember as a little girl eating lemon icebox pie. I've had a hard time finding anyone that knew what I was talking about when mentioning this pie. I am very ...

Most helpful critical review

I tried this reciped twice and I end up with a soupy liquid mixture that never thickens.

This recipe is by far the best!!! I remember as a little girl eating lemon icebox pie. I've had a hard time finding anyone that knew what I was talking about when mentioning this pie. I am very ...

You MUST pay attention to the specified sizes on the evaporated and sweetened condensed milk. The cans specified are much smaller than those that are available at my grocery store, so I had to m...

Just add a packet of unflavored gelatin. Per directions for thickening.

my mother used to make this pie when I was a kid back in Louisiana. I have been looking for years for this recipe...this is the one...thank you.......

I tried this reciped twice and I end up with a soupy liquid mixture that never thickens.

I agree if you mix it with rightly measured ingredients and mine firmed right up! I used a pre-made pie crust...so I had left over pie filling so I added another 8oz cream cheese to it and an cu...

I have tried this recipe several times. I finally realized that it takes about two days in a cold fridge for filling to set. If you try to freeze the filling for several hours, it will get soupy...

A KITCHEN DISASTER: 1. WARNING: PHOTO IS MISLEADING! A traditional, round pie is shown, but the recipe calls for a 9 X 13 inch baking dish. Without reading the recipe, I glanced at the photo an...

Was tasty but too much cheese. Taste like lemon cheese cake. I cooked for 15 minutes on 350 to set the pie, had a great soft but firm texture.