Wednesday, June 19, 2013

Lemon Icebox Pie

I first tasted this lemon icebox pie at a friend's house in seventh grade...they had recently moved to DC from Arkansas, and opened me up to a whole new world of things like chicken 'n dumplings, quail and eggs for breakfast, and chicken fried steak.  I was in food heaven.

I know there are recipes for this pie that use real lemon juice, egg yolks, etc. but this is the super simple version - it's sweet and tart and is sooooo good on a hot summer day!


One graham cracker crust, either homemade or store-bought
1/2 cup lemon juice (from a bottle)
One 14 ounce can of sweetened condensed milk
One 8 ounce tub of whipped cream topping from the freezer section, thawed in the fridge


Pour the lemon juice into a bowl, and add the sweetened condensed milk:

Add in the whole container of thawed whipped topping:

And stir until blended:

Then simply pour it into the pie crust and level it off:

Refrigerate until set, about two hours.  Some people spread another tub of frozen whipped topping on the top of the pie, but I like to slice it and top it off with some whipped cream:

Hope you enjoy this cool summer treat!
- Sugar Baby

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