Lemon ice box pie cracker#

This is the main reason your pie filling will have lumps.įirst, add your cream cheese and mix with a hand mixer until smooth. If it's still cold, it will be difficult to mix without leaving lumps in your filling. Make sure your cream cheese is at room temperature before beginning.

Lemon ice box pie cracker#

Bottom right: Pouring pie filling into a graham cracker crust. Bottom left: Folding whipped cream into the cream cheese mixture. They're a great time saver!įor more tips on making a graham cracker crust, check out my post: Homemade Graham Cracker Crust Top left: cream cheese and sweetened condensed milk mixed until smooth.

Or, look for graham cracker crumbs the next time you're at the grocery store. If you don't have a food processor, place your graham crackers into a sealed bag, then mash with a rolling pin until you have even sized crumbs. Last, add your melted butter and mix until evenly incorporated.įrom there, your pie crust can be tossed straight into the pie pan. Grind the graham crackers into crumbs, then add sugar and blend for a few seconds. Using a food processor is the easiest way to make your graham cracker crust. Right: pressing graham cracker crust into a pie pan with the bottom of a measuring cup. Left: mixing graham cracker crust in a food processor.

Vanilla extract - Adds another layer of flavor to your filling.Lemon juice and lemon zest add lemon flavor to your pie. Lemon juice & zest - You'll need 2 or 3 lemons (depending on their size) for this recipe.It cannot be substituted with any other dairy product, like milk or half & half - these items do not contain enough milkfat to whip into whipped cream. Heavy cream is needed to make whipped cream. Heavy cream - You'll be making unsweetened homemade whipped cream for your filling.Sweetened condensed milk - Sweetens the filling and makes your pie rich and creamy.Cream cheese is sturdy and makes your filling thick and sliceable when refrigerated. Cream cheese - Regular, block-style cream cheese is needed for this recipe.Granulated sugar - Granulated sugar can be substituted with brown sugar for a caramelized, light molasses flavor in your crust.I do not recommend using butter substitutes, as your crust can turn out oily. Melted butter acts as a glue to hold your crust together. Melted butter - Salted or unsalted butter will work in this recipe, as long as the butter is melted.You'll need 1 and ½ cups of graham cracker crumbs, which equals about 9 or 10 rectangular graham crackers. Graham cracker crumbs - Honey graham crackers work best with the other flavors in this recipe.Plus, this pie can be served cold OR frozen! I've included directions for both in the recipe card below.

Serve lemon icebox pie as a spring or summer dessert. Homemade graham cracker crust is filled with rich lemon cream cheese filling. No need to heat up the house - this pie is made without turning on the oven or stove!Įven better, it's made with just a handful of easy to find ingredients. Lemon icebox pie is the perfect summer dessert. Made with a graham cracker crust and silky lemon filling, this refreshing pie is a warm weather must. Lemon icebox pie is a classic, no-bake dessert.