Lemon Ice Box Pie Recipe
Creamy lemon filling in a graham cracker crust, served with raspberry coulis.
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Ingredients
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Lemon Ice Box Pie
Method
Preparation
- 1
Make the Graham Cracker Crust
In a medium bowl, combine graham cracker crumbs and melted butter. Stir until evenly combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake at 350°F (175°C) for 8-10 minutes until lightly golden. Remove from oven and let cool.
- 2
Prepare the Lemon Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and mix until well incorporated. Add the sweetened condensed milk, fresh lemon juice, and lemon zest. Mix until the filling is smooth and creamy.
- 3
Assemble the Pie
Pour the lemon filling into the cooled graham cracker crust. Spread it evenly and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- 4
Prepare the Raspberry Coulis
In a blender, puree fresh raspberries until smooth. Strain through a fine mesh sieve to remove seeds. If desired, sweeten with a little sugar to taste.
- 5
Serve
Slice the chilled lemon ice box pie and serve with a drizzle of raspberry coulis and fresh raspberries on top.