Cherry-Lemon Icebox Pie Recipe

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Cherry-Lemon Icebox Pie Recipe
Cherry-Lemon Icebox Pie Recipe photo by Taste of Home
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Cherry-Lemon Icebox Pie Recipe

Read Reviews
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Publisher Photo
This recipe makes a nice and refreshing finish to a heavy meal. -Mary Weller, Twin Lake, Michigan
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1-1/2 cups heavy whipping cream
  • 1 can (21 ounces) cherry pie filling

Directions

Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
In a large bowl, whisk the milk, lemon juice and extracts until thickened, about 2 minutes. Beat cream until stiff peaks form; fold into milk mixture. Pour into crust.
Refrigerate for 30 minutes; spoon pie filling over the top. Refrigerate for at least 2 hours before serving. Yield: 8 servings.
Originally published as Cherry-Lemon Icebox Pie in Country Woman May/June 1994, p35

Nutritional Facts

1 piece: 525 calories, 28g fat (16g saturated fat), 83mg cholesterol, 194mg sodium, 63g carbohydrate (46g sugars, 1g fiber), 6g protein.

  • Pastry for single-crust pie (9 inches)
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1-1/2 cups heavy whipping cream
  • 1 can (21 ounces) cherry pie filling
  1. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
  2. In a large bowl, whisk the milk, lemon juice and extracts until thickened, about 2 minutes. Beat cream until stiff peaks form; fold into milk mixture. Pour into crust.
  3. Refrigerate for 30 minutes; spoon pie filling over the top. Refrigerate for at least 2 hours before serving. Yield: 8 servings.
Originally published as Cherry-Lemon Icebox Pie in Country Woman May/June 1994, p35

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Reviews forCherry-Lemon Icebox Pie

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MY REVIEW
lvarner User ID: 35803 17126
Reviewed Nov. 1, 2014

"This recipe was easy to make and tasted great. I like to chill it for at least 4-6 hours so that it thickens up and cuts nicely. It is a good make-ahead dessert."

MY REVIEW
tkarinas User ID: 4389335 200959
Reviewed Apr. 15, 2010

"Cherry-lemon icebox pie is a family favourite in our home and one we make whenever we have all the ingredients. The pie crust is also made by hand, as we choose to do it that way. It's delicious and one we love any time we want a special meal."

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