condensed milk lemon icebox pie recipe?

Question

I am looking for a lemon icebox pie made with condensed milk. Had the receipe and lost it.

Answer 1

lemon ice box pie

Ingredients

For the crust:
1 1/2 cups (6 ounces) graham cracker crumbs (10 to 12 full-size crackers)
2 tablespoons ground cinnamon
1/4 pound (1 stick) unsalted butter, melted and cooled

For the filling:
2 (14-ounce) cans sweetened condensed milk
4 large egg yolks
1/2 cup lemon juice
Whipped cream

preparation

To make the crust: In a medium bowl, blend together the crumbs, cinnamon, and butter using a handheld mixer until fully incorporated. Scrape the mixture into a 9-inch pie pan. Using your fingers or the back of a spoon, press the mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4-inch thick. Refrigerate until ready to use.

To make the filling: In a medium saucepan, preferably nonstick, whisk together the milk, egg yolks, and lemon juice until smooth. Cook the custard over medium heat until very hot to the touch, about 10 minutes, stirring occasionally with a wooden spoon. Do not allow to boil.

Strain the custard through a sieve into the prepared pie shell. Smooth the filling, forming a slight dome in the center. Refrigerate uncovered at least one hour, or until set. Cover with plastic wrap and chill completely, at least another hour.

Serve wedges cold with plenty of whipped cream, Store covered in the refrigerator.

Or try this one instead:

Miss Daisy's Lemon Icebox Pie

1 prepared graham cracker pie crust
1 (6 ounce) carton whipped topping
1 (6 ounce) can frozen lemonade concentrate, thawed
1 (14 ounce) can sweetened condensed milk

Beat together whipped topping, lemonade concentrate and condensed milk.

Pour into pie shell and freeze at least 1 hour before serving.

Variation: Frozen limeade concentrate may be used in place of lemonade.

Store in freezer and serve frozen.

I hope this was helpful,Take Care!!! :)

Answer 2

There are several out there. I hope this is the one you're looking for. Sounds yummy!

Lemon Icebox Pie
Recipe submitted by Nancy Michael. If desired, an equal amount of freshly grated lemon rind can be substituted for the lemon extract.

1 graham-cracker crumb 8-inch pie shell

1/2 cup lemon juice (fresh or bottled)

1/4 teaspoon lemon extract

1 14-ounce can sweetened condensed milk

2 eggs, separated

4 tablespoons sugar

1. Heat oven to 325 degrees. Pour condensed milk into mixing bowl. Combine lemon juice and lemon extract in small bowl, then slowly pour into milk while stirring. Add egg yolks and stir until well blended. Pour into chilled pie shell.

2. Beat egg whites until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff. Pile on top of pie. Bake until lightly browned, about 15 minutes.

3. Cool in refrigerator before serving.

Answer 3

Lemon Ice Box Pie

1-1/2 cups vanilla wafers- put in a bag and crushed with rolling pin.
1/4 cup margarine-melted
8 oz cream cheese- softened
14 oz can sweetend condensed milk
6 oz frozen lemonade-thawed
16 oz cool whip

Combine crumbs and margarine. Press firmly on the bottom and sides of a 9 inch pie plate. Chill...In a large mixing bowl, beat cream cheese until fluffy, gradually beat in condensed milk, lemonade and food coloring. Gently fold in 4 ounces cool whip. Pour into crust. Chill 4 hours or until set. Garnish with remaining cool whip.

Answer 4

If you go to eaglebrand.com you will probably find it. There are so many lemon recipes there but I didn't see icebox pie. Perhaps it has another name? Hope this helps you.

Answer 5

Lemonade Pie

1 small can frozen lemonade
1 can eagle brand milk
1 container cool whip
2 graham cracker pie crusts

Mix lemonade, milk and coolwhip in a large bowl. Pour into pie crusts, chill for 2 hours serve. This is nice and refreshing.
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BEST-DAMN-LEMON-ICE-BOX-PIE-ON-EARTH RECIPE

Three (3) eggs (room temperature)

One-half cup of lemon juice (fresh is best)
(Micro-waving for a minute or less produces more juice)

One teaspoon grated lemon rind - using the outside only with as little of the white inner flesh as possible (also referred to as zest) Grate lemon rind before micro-waving and/or juicing lemons

One can of condensed milk

Separate the eggs (MAKE SURE no yolk gets into the whites!). Beat the egg yolks well. Add lemon juice and grated rind. Add milk. Mix well. Pour into a Graham cracker crust.

The next obvious step for a lemon ice box pie would be to make and apply the meringue. However, my boy and I have noticed that the meringue gets hard after several days in the refrigerator and we end up taking it off so we can get to the "goodie" part beneath. Besides, that meringue takes up a lot of valuable space which could be totally occupied by the "goodie" part so we instruct our cook to forget the meringue, double the goodie part (listed above) and bake at 350 degrees F. for 12-15 minutes. If we want something on top, we will use some instant topping such as Cool Whip, Whipped Cream, Dream Whip, etc.

But for those of you who want that better-eat-it-quick-before-it-turns to-concrete meringue topping, here is the recipe:

For the meringue topping:

Three (3) egg whites from the above 3 separated eggs
One tablespoon water
A pinch of salt
One-fourth teaspoon cream of tartar
Five (5) tablespoons of sugar

The three (3) egg whites should be beaten in the large mixer bowl. Add one tablespoon of water and a pinch of salt. Beat on high until foamy and add one-fourth teaspoon cream of tartar. Beat until stiff. Add one tablespoon of sugar at a time (Mix well each addition) until 5 tablespoons have been added. Fold in one teaspoon of vanilla. Cover the top of the pie with meringue. Bake at 350 degrees F. until the top is a golden brown.

Answer 6

Why are you BAKING icebox pies?