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Lemon Ice Box Pie

By

The Locale Palate

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Rate this recipe 4.5/5 (11 Votes)

Ingredients

  • For Pie:
  • 1 recipe graham cracker pie crust
  • 16 ounces cream cheese, room temperature
  • 3/4 Cup Sugar
  • 1/3 Cup fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 2 teaspoons gelatin
  • 1/4 cup water
  • 1/2 cup cream
  • Yield: 9-inch pie crust.
  • For Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/8 teaspoon kosher salt
  • 1 teaspoon grated lemon zest
  • 6 tablespoons butter, melted

Details

Adapted from thelocalpalate.com

Preparation

Step 1

Use your favorite graham cracker pie crust recipe or try ours. Bake in 350 degree oven until edges begin to brown about 10 minutes. Let cool.
In mixer, combine cream cheese and sugar with paddle attachment until smooth. Add lemon juice and lemon zest and mix until combined. Sprinkle gelatin over water in medium bowl and "bloom" for 5 minutes.
Add cream to bloomed gelatin and place mixture over double boiler with simmering water. Stir until all gelatin granules have dissolved.

Fill a large bowl with ice. Scrape gelatin mixture into a smaller bowl (one that can fit into ice bowl) and stir gelatin over ice bath until completely cool. If it thickens too much , rewarm over double boiler.
Pour gelatin mixture into cram cheese and mix until smooth. Remove paddle and replace with whisk attachment. Whisk for 2 minutes.
Pour filling into prepared crust. Cover tightly with plastic and place in freezer for at least 8 hours. Before serving, let pie rest at room temperature for 1 hour, slice with a hot knife, and top with homemade whipped cream.

For Crust:

Preheat oven to 350 degrees.
Combine graham cracker crumbs, sugar, salt, and lemon zest. Add butter and mix until combined.
Press into springform pan and bake 10 minutes until edges begin to brown. Let cool.

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