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    You are in: Home / Recipes / Lemon Icebox Pie Recipe
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    Lemon Icebox Pie

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Chill's Note:

    I found this recipe in MORE magazine. It is excellent, a wonderful presentation and light.

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    Ingredients:

    Servings:

    Units: US | Metric

    For pie crust

    • 1 cup gingersnap cookie, crushed
    • 1/2 cup ground almonds or 1/2 cup pecans
    • 5 tablespoons melted unsalted butter

    Directions:

    1. 1
      Preheat oven to 325 deg. Stir crumbs and almonds in med bowl and stir in butter. Turn crumb mixture into a 9" pie pan pressing evenly over the bottom and up the sides. Bake crust on a center rack for 8-10 mins, until it feels dry and firm. It will feel soft, but will firm up as it cools. Cool to room temperature.
    2. 2
      Pie:
    3. 3
      Preheat oven to 350 deg. Stir the lemon zest, juice and egg yolks in a med bowl. Add the condensed milk and sugar. Whisk until thoroughly mixed.
    4. 4
      Pour into cooled crust and bake for 15-20 mins until just set. Cover with plastic wrap and chill 4 hrs, until firm and chilled.
    5. 5
      Top with Cool Whip. The recipe calls for whipped heavy cream and sugar or meringue, you do whatever you like.

    Browse Our Top Pie Recipes

    Ratings & Reviews:

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    Nutritional Facts for Lemon Icebox Pie

    Serving Size: 1 (135 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 424.1
     
    Calories from Fat 242
    57%
    Total Fat 26.9 g
    41%
    Saturated Fat 17.3 g
    86%
    Cholesterol 114.6 mg
    38%
    Sodium 77.9 mg
    3%
    Total Carbohydrate 41.5 g
    13%
    Dietary Fiber 0.7 g
    3%
    Sugars 39.1 g
    156%
    Protein 6.8 g
    13%

    The following items or measurements are not included:

    lemons, zest of

    gingersnap cookies

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