"Lemon Icebox Pie"

By RoketJSquerl

~Cook's Notes~

The lemonade packet provides a little color and extra tang but you can eliminate it for a less tart lemon flavor. For a more vibrant color, add a drop or two of yellow food coloring to the filling. For frozen lemonade pie, substitute a 6 ounce frozen lemonade, thawed for the Kool Aid packet.

Ingredients

• 1 homemade or commercial graham cracker pie crust
• Zest of 2 lemons (about 1/8 cup)
• Juice of 3 lemons (about 1/2 cup)
• 1 (14 ounce) can sweetened condensed milk
• 1 envelope of unsweetened Lemonade powdered drink mix (like Kool-Aid), optional
• 1 (8 ounce) tub of whipped topping (like Cool Whip), thawed and divided
• 16 About 16 vanilla wafer cookies, optional

Details

Adapted from deepsouthdish.com

Preparation

Step 1

Prepare pie crust according to the instructions below. Zest and juice the lemons, setting aside a pinch of the lemon zest for garnish. In a medium bowl, combine the sweetened condensed milk, lemon juice, lemon zest, and contents of the Kool-Aid packet, if using; whisk until smooth.

Remove about 1/2 cup of the whipped topping from the tub and set that aside in the refrigerator for garnish. Gently fold the remaining whipped topping into the lemon mixture until well blended. Pour this into the crust and place vanilla wafers all around the rim of the pie plate. Place pie into the freezer for several hours, or preferably overnight, before serving.

Before serving, let stand at room temperature for about 15 minutes to thaw. Spread the reserved whipped topping over the top of the pie, leaving just a small edge around the outside. Garnish with the zest. Store leftovers in the refrigerator, or re-freeze.