Thursday, June 11, 2009

Icebox Lemon Pie

So refreshing on a hot summer day. Best of all, it's no-bake! If you prefer Key lime pie, simply substitute the same amount of frozen lemonade concentrate with frozen limeade concentrate and the fresh lemon juice with fresh lime juice.

Icebox Lemon Pie

8 oz. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (6 oz.) frozen lemonade concentrate, thawed
1/4 c. fresh lemon juice
1 prepared graham cracker crust
1 c. whipping cream
1/4 c. powdered sugar

Using a mixer, combine the cream cheese and sweetened condensed milk until blended. Add the lemonade and lemon juice and mix well. Spoon filling into the prepared crust and chill until set, about 6 hours.

Whip the cream with the powdered sugar until stiff peaks form. Serve the pie with the whipped cream on top.

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