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tipsy luciously lemon refrigerator pie

review
Private Recipe by
Cindy Smith Bryson
The beautiful Gulf Coast of, FL

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.

yield 8 serving(s)
prep time 25 Min
method Refrigerate/Freeze

Ingredients For tipsy luciously lemon refrigerator pie

  • 1
    prepared graham cracker crust, ingredients as follows:
  • 1 1/2 c
    graham crackers, crushed (10-12 whole crackers) tip: crush in food processor or sealed plastic food storage bag w/ rolling pin.
  • 1/4 c
    packed light or dark brown sugar
  • 1 pinch
    salt
  • 6 Tbsp
    unsalted butter, melted
  • FILLING:
  • 8 oz
    cream cheese, softened
  • 1 can
    (14 oz.) sweetened condensed milk
  • 1/2 c
    freshly squeezed lemon juice
  • 3 Tbsp
    triple sec
  • 1 c
    frozen whipped topping, thawed
  • 1 Tbsp
    finely grated lemon peel

How To Make tipsy luciously lemon refrigerator pie

  • 1
    In medium bowl, combine crust ingredients. Press evenly into ungreased 9 inch pie plate. Refrigerate 1 hour.
  • 2
    While 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.
  • 3
    Fold in by hand cool whip and lemon peel until combined. Spread evenly into crust.
  • 4
    freeze for 1 hour or refrigerate up to 4 hours until filling is set. Serve with a dollop of whipped cream if desired!
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