Lemon Icebox Pie

icebox pieDavid was asking me about this traditional Southern pie so we had to give it a go. It was cool, creamy and refreshing. Garnish with a slice of lemon before serving if you want to be fancy or just enjoy it straight out of the fridge topped with whipped cream and with a tall glass of ice cold milk. It is essential that you pronounce the “pie” more like “paah” for an authentic Southern dining experience. (This particular version comes from Emeril Lagasse).

1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can condensed milk
1/2 cup fresh lemon juice
1 tablespoons lemon zest
1 teaspoon vanilla extract
1 prepared graham cracker crust

Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight before enjoying.

Graham Cracker Crust

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/3 cup melted butter

Mix all together and press firmly into a 9 inch pie plate. No need to bake.

1 comment:

  1. Yum -- I bet Che would like this -- he loves lemon!