Maximum Living Lemon Ice Box Pie

December 13, 2007

The winter months have a tendency to make us all look for a little sunshine, so whenever I am feeling the need for sun and the wonderful smells of summer I reach for lemons! This Lemon Ice Box Pie is infused with the wonderful taste and aroma of lemons, a sure palate pleasing and aromatherapy experience!.

Graham Cracker Crust

18 graham cracker squares

¼ cup sugar

6 tablespoons melted butter or margarine

Place graham crackers in a plastic bag or between 2 sheets of plastic wrap or waxed paper. Crush into fine crumbs or crush in a blender. In a mixing bowl combine crumbs and sugar. Stir in melted butter or margarine and toss to combine thoroughly. Place the crumb mixture in a 9 inch pie plate and press on bottom and sides to form a firm, even shell. Bake in oven at 375 degrees for 6-9 minutes till edges are brown. Cool on a wire rack.

Filling
8 ounces cream cheese at room temperature

1 can (14 oz.) of Eagle Brand condensed milk
½ cup lemon jui c e

3 tablespoons lemon zest

1 teaspoon vanilla extract yellow food coloring as desired

Combine all above ingredients in a bowl.
Mix with an electric mixer on medium speed until smooth. Pour into pie crust. Refrigerate overnight.
Lightly dust top with lemon zest and decorate with lemon curls or lemon wheel slices.

Make sure to share, and have a wonderful New Year!

Remember…YOU CAN DO IT! Randy