What can I say about this creamy, cold slice of heaven on a hot summer day in Tennessee? It’s just delightful! We had it for Father’s Day, and it’s a real crowd pleaser. This pie is very quick and easy to whip up, and keeping it in the freezer gives it that perfect “ice cream” like consistency.
Check out the video for all of my tips to make this pie a breeze!
Luscious Lemon Icebox Pie
3 cup vanilla wafers (I used organic)
3-4 tablespoons butter, melted (depends on the brand of wafers you use, the crumbs should be moist)
1 cup cold heavy cream
8 ounces 1/3 less fat cream cheese, softened
1 can (fat free) sweetened condensed milk
1 tablespoon lemon zest
1/4 cup lemon juice
Optional: fresh berries to garnish
Preheat the oven to 350 degrees
Place the wafers and the melted butter in a food processor, and pulse until they are fine crumbs. Press this mixture into a pie plate and bake the crust for 8-10 minutes. Allow the crust to cool completely, place it in the freezer to speed up the process, if desired.
Using a mixer, beat the heavy cream, until stiff peaks are formed, and then set the whipped cream aside. In a separate bowl mix together the cream cheese, condensed milk, lemon zest, and lemon juice until smooth. Fold in the whipped cream and pour the filling into the cooled crust.
Cover the pie with plastic wrap and place it in the freezer for at least 4 hours or overnight. It should be very firm, serve it as soon as it is sliced with the berries if desired.