Lemon Icebox Pie with Cream Cheese
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Description
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.
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
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.
Nutrition Facts
serving: 1 9x12-inch pie
calories: 292.9 kcal
carbohydrates: 37.3 g
protein: 4.8 g
saturated fat: 8.7 g
cholesterol: 42.4 mg
sodium: 181 mg
fiber: 0.2 g
sugar: 32.8 g