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Okay, Listen Here

Friday, June 1, 2012

Recipe Friday Lemon Icebox Pie

I do not fear raw egg. Perhaps I should, what with all the talk about salmonella and other flesh eating brain invading bacteria. I've tried to work up some fear, but I just can't get there.

However, when Baby Girl was pregnant with Little Baby Girl, I did fear raw egg on their behalf. I may not fear, but I am not totally reckless. Baby Girl wanted a lemon pie for Easter. I doubt she even knew it had eggs--raw or otherwise. Sure, I could have made lemon meringue, with the cooked translucent filling, but I knew that wasn't what she wanted. I happened on this recipe, and it is wonderful. You don't even miss the raw egg yolks.And has an easier pie ever been invented?

Lemon Icebox Pie


  • 1 (8-ounce) package cream cheese, at room temperature
  • 1 (14-ounce) can condensed milk
  • 1/2 cup fresh lemon juice
  • 1 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 prepared graham cracker crust
  • Whipped topping for homemade whipped cream


Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight.Top with cream.

Graham Cracker Crust
    • 1 cup graham cracker crumbs
    • 1/4 cup butter, melted
    • 1/3 cup light brown sugar or 1/3 cup white sugar, for less sweet crust


  1. Mix ingredients together.
  2. Press onto bottom and up sides of pan until desired size.
  3. Bake silver pan at 350F for 8-10 minutes, or dark pan at 300F for 8-10 minutes.


  1. Yummy!! Now I want pie. I've eaten Steak Tartar and lived to talk about it so what is the deal? Remember soft boiled eggs and the egg cups? I used to have a soft boiled egg with lots of salt every morning for breakfast. And that was pretty close to raw. I survived.

    Will make the pie when I get home from our trip!!


    1. It will take only a few minutes. The waiting for it to chill the the worst!

  2. Sounds wonderful Jean! I am going to share this one with my sis. She loves lemon pie! Thanks for sharing this!

  3. This looks soooooo good I may make one this weekend.

    Do I remember that you can also make this with frozen lime juice and zest for a pie with a more tart twist?

    1. I don't know but I can't see why it wouldn't work. Everyone knows I'm not scared to change a recipe. I would not use frozen limeade or you are going to have something way too sweet. You need to squeeze those limes. It would be nothing without the zest so you need the limes anyway.

      Though bottled Nellie and Joe's Famous Key Lime Juice is very good. There is lemon too. You
      can find it at better grocery stores.


  4. This is one of my favorite summertime pies!!! Thanks do much for sharing. I may make this tomorrow!

    I like mine tart so thanks for adding the extra info about that, Stephanie!

    Alicia Pace's kitchen rocks!!!

  5. Oooh...YUM! I'm definitely making this pie! With blueberries on the side! :P

    1. Stir those blueberries right in. Wait. Don't It will make the pie all gray. On the side.

    2. I made blueberry muffins to take to Sunday School. You inspired me. The only almonds I had were smoked almonds so I used pecans. So good!

      Blueberry Almond Muffins

      Topping: 1/3 c chopped almonds, as fine as you want 4t coarse sugar

      Filling: Simmer 1c blueberries and 1t sugar in a saucepan til thick, about 6 min.
      Set aside.

      Muffins: Whisk together in a large bowl:

      2 ½ c flour (12 ½ oz.)
      2 ½ t baking powder
      1t salt
      1/3 c chopped almonds, as fine as you want

      Whisk together:

      1 1/8 c sugar
      2 eggs

      Whisk together:

      4T unsalted butter, melted & cooled slightly
      ¼ c vegetable oil
      Then add the following and whisk again:
      1 c buttermilk or ¾ c plain yogurt mixed with ¼ c milk
      1 ½ t vanilla
      1 t almond extract

      Pour butter/oil/milk into sugar mixture and whisk.

      Fold wet into dry mixture until flour mixture is moistened (lumpy batter -
      Do not overmix). Stir in 1 cup of fresh blueberries (not the cooked ones).

      Assemble muffins:
      Use Baker’s Joy or cupcake papers in a muffin pan.
      Mound a large spoonful of batter into 12 muffins cups.
      Spoon cooked blueberries onto each and swirl the blueberries.
      Drop more batter on top. The cups will be very full.
      Sprinkle the almond/sugar on top.

      Bake until the muffin tops are firm, about 17 minutes at 425 degrees F.

    3. Oooh! Thanks for the bonus recipe! I'll be sure to try it very soon...they look Yummy! :D