Frozen Lemon Mousse Pie Recipe

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Frozen Lemon Mousse Pie

Marian Arbour


This a great pie to serve on a humid hot day when you take a forkful you will forget about the weather and ask for another slice of pie. I like to serve it with a sauce made from 3 or 4 different kinds of fruit,.

★★★★★ 2 votes
8 to 10 as to size
25 Min
20 Min


1 1/2 c
graham crackers, crushed
1/2 c
unblanched almonds,,chopped fine
3/4 c
butter, melted
1 can(s)
385 ml carnation evaporated milk
egg yolks
1 c
granulated sugar
3/4 c
real lemon juice
1 1/2 Tbsp
lemon zest
pinch of salt
2 Tbsp
fruit sauce
1 c
each of strawberries, raspberries & blueberries
3/4 c
1/4 c


1Pre heat oven to 350F grease with butter or spray a 9 inch spring form pan. press the cracker mix into the bottom of pan..bake for 20 minutes or until the sides of the pan and set aside.
2Place the can of milk into the coldest spot in the refrigerator and place a metal bowl and the beaters for an electric mixer into the freezer. whisk the egg yolk, sugar. lemon juice and zest and salt in a metal bowl set the bowl over a pot of simmering water and whisk the mix for 10 minutes or until very thick, remove from heat and whisk in the butter. cover the bowl with wax paper so that the wax paper touches the filling and put into refrigerator to chill.
3Beat the chilled milk with the chilled beaters in the chilled bowl until very thick about 3 minutes, fold into egg mixture until well combined,,spread into prepared crust..cover pan with foil and freeze,,at least 1 hour...soften in the refrigerator for 10 minutes and serve..Top with a spoonful or two with the fruit sauce......keep leftover pie in freezer.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: Canadian