cherry-lemon icebox pie

Name: Cherry-Lemon Icebox Pie
Prep time: 25 min
Cook time: 2 h
Yield: 8
Cuisine: American
Ingredients: - pastry for single-crust pie (9 inches); 1 can(s) (14 ounces) sweetened condensed milk; 1/2 cup(s) lemon juice; 1/2 teaspoon(s) vanilla extract; 1/2 teaspoon(s) almond extract; 1 1/2 cup(s) heavy whipping cream; 1 can(s) (21 ounces) cherry pie filling

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 25 Min

cook time 2 Hr

method Refrigerate/Freeze

Ingredients For cherry-lemon icebox pie

pastry for single-crust pie (9 inches)
1 can

(14 ounces) sweetened condensed milk
1/2 c

lemon juice
1/2 tsp

vanilla extract
1/2 tsp

almond extract
1 1/2 c

heavy whipping cream
1 can

(21 ounces) cherry pie filling

How To Make cherry-lemon icebox pie

1
Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.

2
In a large bowl, whisk the milk, lemon juice and extracts until thickened, about 2 minutes. Beat cream until stiff peaks form; fold into milk mixture. Pour into crust.
3
Refrigerate for 30 minutes; spoon pie filling over the top. Refrigerate for at least 2 hours before serving.
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