![]() ![]() Icebox pies must stay chilled in the refrigerator until ready to serve for safety. ![]() ![]() This pie will keep for about 3 – 5 wrapped in plastic wrap in the fridge. The longer you wait, the easier it is to remove from the pie dish.This will make the pie a little less tart and more sweet. Top with cool whip or whipped cream before slicing.Add the zest of the lemon to the crumb base.Try 1/2 tsp of ground ginger or cinnamon. You need enough to end up with 1/2 cup (76g) of crumbs. Shortbread, vanilla wafers, digestive biscuits and oreo cookies without the filling are a few good examples. Substitute graham crackers for your favorite shortbread type cookie or biscuit.Make a key lime pie or even an orange magic pie! Simple replace the juice of the lemon in equal amounts.Here are some common substitutions and tips for this lemon icebox pie recipe. It has the texture of a slightly less firm instant pudding pie. The remaining pieces should come out more readily. It will hold it’s shape nicely if you remove it carefully. But don’t worry, this can be the cook’s secret. The first piece never seems to come out well, especially if you don’t have a pie server. We recommend overnight or a minimum of four hours.Īfter the time has passed, enjoy your pie! Isn’t it pretty? Chill for several hours or until it becomes more firm. Spread it out evenly and cover with plastic wrap. Pour the mixture into the prepared pie crust. At first, it will be a thin mixture and then it quickly thickens as the acid in the lemons react to the milk. You only need a spoon or spatula for this recipe, it’s so easy! Stir in the zest and lemon juice. Step 3: Make the FillingĪdd the condensed milk into a large bowl. If you do not have a strainer, you can let the seeds settle to the bottom for several minutes and carefully spoon out the juice. Pat the lemon dry, then zest and juice your lemons. Next, you will need to rinse the lemon well under cool running water. You can buy them pre-formed, but they are easy to make! Check out this recipe. Generic brand is fine for the condensed milk for this recipe. Fresh lemons are best, but bottled juice works in a pinch! Just be aware bottled juice can sometimes leave an aftertaste. You’ll need 2 – 3 lemons for this recipe and it depends on how ripe they are, how well you juice them and the size of the lemons. Let’s show how to make lemon icebox pie! Step-By-Step Instructionsįollow these simple steps to make this magical pie! Step 1: Gather your Ingredients This will remind you of a pudding pie in texture and taste. The longer it rests, the firmer it will set. You can make this the night before and wake up to a ready dessert. Now, back to no-baking! If you have just a few minutes to spare, this is the recipe for you. A large block of ice would “operate” the first refrigerators and keep items cold. The name icebox pies comes from resting the dessert in the refrigerator to set. Otherwise, skip ahead to the photos and recipe. This old-fashion recipe is a no-bake dessert that only takes a few minutes to prepare and is so easy to do! If you like a little history, keep reading. To create the original version, use an 8″ (20cm) pie crust, add 1/4 tsp of lemon extract and top the pie with freshly whipped cream right before serving. Both the original and this version tastes wonderful. Mainly, because by the time it was taught to me many years ago, the original recipe was long forgotten and this is what was remembered. This is a modified version of the original recipe. They did so by creating a cookbook called Magic! Within this cookbook, there were several recipes on how to make magic pies by just using a few ingredients. Condensed Milk Company was trying to market their condensed milk as a wonderful baking addition. Magic lemon cream pie recipe or the lemon icebox pie recipe is quick, easy and delicious! This no-bake lemon pie recipe is said to be invented sometime in the 1930s by Borden’s Eagle Brand milk. ![]() Jump to Recipe Print Recipe A Little History about Lemon Icebox Pie and other Magic Pie Recipes ![]()
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