Lemon Ice Box Pie Thursday, July 24, 2014

Ingredients

Dollywood Recipes

9” graham cracker pie shell
1 ½ cups graham crackers crumbs
¼ cup sugar,
½ stick butter
Mix together until well blended
filling:
14 oz sweetened condensed milk
¾ cup fresh lemon juice
Zest from 1 lemon
4 egg yolks
1 tsp vanilla
Pinch of Salt

Directions

Preheat oven to 350 deg. Whisk together lemon juice and condensed milk. In a separate bowl whisk together egg yolks and zest, until light yellow; add to lemon juice and milk mixture. Add in vanilla and salt, mix well. Pour into pie crust and bake for 15 minutes. Remove from oven to cool completely. Cover loosely with film not allowing it to touch the pie filling, refrigerate 3 – 4 hours before serving.
Top with whip cream if desired.
Bonus recipe:
Strawberry Ice Box Pie
9” graham cracker pie shell
1 ½ cups graham crackers crumbs
¼ cup sugar,
½ stick butter
Mix together until well blended
Filling:
¼ cup fesh queezed lemon juice
14 oz condensed milk
1 ½ cups strawberries
Mix milk, lemon juice and strawberries until well blended. Pour into pie crust. Top with whipped cream.

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