lemon icebox pie
(3 ratings)
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.
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(3 ratings)
yield
6 serving(s)
prep time
10 Min
method
No-Cook or Other
Ingredients For lemon icebox pie
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1graham cracker pie crust
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1 cansweetened condensed milk
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1/2 clemon juice
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1container cool whip
How To Make lemon icebox pie
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1Combine sweetened condensed milk and lemon juice; thoroughly blend in about 2/3 of the Cool Whip.
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2Pour into the pie shell and top with remaining Cool Whip.
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3Chill for 2 hours before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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