Lemon Icebox Pie

Cool and delicious, this pie is perfect for topping off a Tex-Mex or barbecue dinner.

  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 14-ounce can sweetened condensed milk
  • 2 lemons, juiced (between 1/3 and 1/2 cup juice)
  • 1 teaspoon freshly grated lemon zest
  • 8-ounce container non-dairy whipped topping, thawed, divided
  • yellow food coloring (optional)
  • 1 prepared 9-inch graham cracker crust or pastry shell
  1. Beat the softened cream cheese and sugar with an electric mixer at high speed until well combined. Lower mixer speed to medium and gradually add the sweetened condensed milk. Scrape mixer bowl well with a rubber spatula to make sure mixture is well combined.
  2. With mixer running at medium-low speed, add the lemon juice, lemon zest and food coloring (see Note, below).
  3. Remove the bowl from the mixer, and gently fold in half of the whipped topping. Reserve remaining half for garnish.
  4. Pour filling into a prepared pie shell, and chill for several hours until set. Serve pie with a dollop of whipped topping.
  5. Makes one 9-inch pie.

Note: Yellow food coloring is pretty subtle. Six drops result in the palest of yellows; eight is better. But don't go overboard. The result should be pale yellow -- not traffic light yellow.

Kitchen tools you'll need for Lemon Icebox Pie:
Mixer, Mixing Bowls, Pie Baker

Ready in: 4 Hrs

Recipe editor Patricia Mitchell