Almost Sugar-Free/Fat-Free Lemon Ice Box Pie
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 1⁄4 cups graham cracker crumbs
- 1⁄4 cup Splenda brown sugar blend
- 6 tablespoons butter, melted
- 1⁄2 cup fresh lemon juice
- 1 (1/4 ounce) envelope unflavored gelatin
- 1 (4 ounce) box sugar-free lemon pudding mix (not instant)
- 1 (3 ounce) box sugar-free lemon gelatin
- 1⁄3 cup Splenda sugar substitute
- 2 eggs, beaten
- 2 1⁄2 cups water
- 2 cups thawed sugar-free Cool Whip
directions
- Combine the graham cracker crumbs. Splenda brown sugar blend and melted butter and mix well. Press mixture into the bottom of 9-inch pie plate. Bake at 375 degrees for 8 minutes. Allow to cool completely before filling.
- In a bowl, combine the lemon juice and unflavored gelatin; set aside to bloom.
- In a saucepan, whisk together the pudding and pie filling mix, lemon gelatin and sugar substitute. Gradually add beaten eggs and then the water.
- Mix until completely smooth and then, stirring constantly, bring to a rolling boil over medium heat. Remove from heat and cool slightly. Add the lemon juice and gelatin mixture.
- Stir until completely combined and refrigerate about 1 1/2 hours or until thickened and beginning to gel. With a whisk, fold in the Cool Whip.
- Pour into the graham cracker crust and return to refrigerator until completely set.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Bren_in_L.R.
Little Rock, Arkansas
I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.