Real Recipes From Real Home Cooks ®

lemon icebox pie

(3 ratings)
review
Private Recipe by
Renée G.
Uptown, AR

I got this recipe from the side of a Borden’s sweetened condensed milk can in 1960 (you do the math), and I’ve been making it ever since. It’s ingredients you can keep on hand to stir up at a moment’s notice. As the family grew, and my time to spend making dessert, grew more and more limited…I just doubled and tripled the recipe. Sometimes I didn’t even bother with the pie shell…just serve up the filling in pretty dessert dishes with graham crackers crumbled on top and call it a party.

(3 ratings)
yield 6 serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For lemon icebox pie

  • 1
    graham cracker pie crust
  • 1 can
    sweetened condensed milk
  • 1/2 c
    lemon juice
  • 1
    container cool whip

How To Make lemon icebox pie

  • 1
    Combine sweetened condensed milk and lemon juice; thoroughly blend in about 2/3 of the Cool Whip.
  • 2
    Pour into the pie shell and top with remaining Cool Whip.
  • 3
    Chill for 2 hours before serving.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT