tipsy luciously lemon refrigerator pie
A fresh take on an old standard, I decided to spike it a bit with triple sec and increase the volume of the filling with some cool whip. Added just enough triple sec to taste but still keep the integral fresh lemon flavor. Relatively quick and easy to put together, a store bought graham cracker crust could alternatively make preparation even quicker. Please Note: Prep time does not include time for chilling crust and completed pie.
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yield
8 serving(s)
prep time
25 Min
method
Refrigerate/Freeze
Ingredients For tipsy luciously lemon refrigerator pie
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1prepared graham cracker crust, ingredients as follows:
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1 1/2 cgraham crackers, crushed (10-12 whole crackers) tip: crush in food processor or sealed plastic food storage bag w/ rolling pin.
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1/4 cpacked light or dark brown sugar
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1 pinchsalt
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6 Tbspunsalted butter, melted
- FILLING:
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8 ozcream cheese, softened
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1 can(14 oz.) sweetened condensed milk
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1/2 cfreshly squeezed lemon juice
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3 Tbsptriple sec
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1 cfrozen whipped topping, thawed
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1 Tbspfinely grated lemon peel
How To Make tipsy luciously lemon refrigerator pie
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1In medium bowl, combine crust ingredients. Press evenly into ungreased 9 inch pie plate. Refrigerate 1 hour.
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2While crust is chilling, make your filling as follows: In a large mixer bowl, beat your cream cheese until smooth. Beat in condensed milk and then lemon juice and triple sec.
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3Fold in by hand cool whip and lemon peel until combined. Spread evenly into crust.
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4freeze for 1 hour or refrigerate up to 4 hours until filling is set. Serve with a dollop of whipped cream if desired!
- 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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