tipsy luciously lemon refrigerator pie

Name: Tipsy Luciously Lemon Refrigerator Pie
Prep time: 25 min
Yield: 8
Cuisine: American
Ingredients: 1 - prepared graham cracker crust, ingredients as follows:; 1 1/2 cup(s) graham crackers, crushed (10-12 whole crackers) tip: crush in food processor or sealed plastic food storage bag w/ rolling pin.; 1/4 cup(s) packed light or dark brown sugar; 1 pinch(es) salt; 6 tablespoon(s) unsalted butter, melted; ## FILLING:; 8 ounce(s) cream cheese, softened; 1 can(s) (14 oz.) sweetened condensed milk; 1/2 cup(s) freshly squeezed lemon juice; 3 tablespoon(s) triple sec; 1 cup(s) frozen whipped topping, thawed; 1 tablespoon(s) finely grated lemon peel

56 Pinches 1 Photo

Cindy Smith Bryson

The beautiful Gulf Coast of, FL

Updated on Aug 1, 2015

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.

Rate

prep time 25 Min

cook time

method Refrigerate/Freeze

yield 8 serving(s)

Ingredients

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

How To Make tipsy luciously lemon refrigerator pie

Step 1

In medium bowl, combine crust ingredients. Press evenly into ungreased 9 inch pie plate. Refrigerate 1 hour.

Step 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.
Step 3

Fold in by hand cool whip and lemon peel until combined. Spread evenly into crust.
Step 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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