Lemon Icebox Pie

The old folks say, Ice Box Pie was named after the icebox that these pies were kept cool in, before electricity or refrigerators were common in southern households. These Pies were quick and easy to make, required little or no cooking in the heat of summer, and could be stored in the icebox until it was served.

As in this recipe, most icebox pies have a filling that is smooth and creamy, thanks to the addition of whipped cream, and condensed milk. They can also be made with pudding and in just about any flavor. Our recipe has a ready-made graham cracker crust, but you can make crusts with almost any thin crisp cookie.

For a clean cut slice, dip the blade of your knife in a glass of warm water, then wipe it clean before each slice.

We still enjoy this southern classic for being delicious and easy to make. They can be stored in the freezer and pulled out when you have unexpected company or a welcome dish at a potluck supper.

Lemon Icebox Pie Recipe

I used a ready-made graham cracker crust for my pie.

For the filling:

2 cups heavy cream

1/2 cup powdered sugar 

2 teaspoons vanilla extract 

1 jar lemon curd (I found in the grocery store)

8 ounces cream cheese, at room temperature

1/2 cup sweetened condensed milk

For the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar and vanilla until stiff. Set aside.

To a clean mixing bowl, add the lemon curd, cream cheese, and sweetened condensed milk and beat until smooth. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined.

To a clean mixing bowl, add the lemon curd, cream cheese, and sweetened condensed milk and beat until smooth. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined.

Pour the filling into the pie shell.  I used a piping bag fitted with a large open star tip to pipe the whipped cream design on top of the pie. If you spoon it on, it will be just a pretty and delicious. Freeze the pie uncovered, for at least 2 hours. If you want to make it up to 2 days ahead of time, freeze the pie as mentioned above, cover the frozen pie and be sure to remove it from the freezer about 10 minutes before slicing.

Top with blackberries, raspberries and mint leaves or lemon curls or twists. I arranged the berries around the top of the pie and dusted them with powdered sugar to give it a little finishing touch and it made the berries look frozen.

I stored my pie in the freezer, so it stayed fresh and is a deliciously cool treat on hot summer days.

Happy Baking!