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Cherry-Lemon Icebox Pie

 Cherry-Lemon Icebox Pie
This recipe makes a nice and refreshing finish to a heavy meal. -Mary Weller, Twin Lake, Michigan
8 ServingsPrep: 25 min. + chilling


  • Pastry for single-crust pie (9 inches)
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup lemon juice
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1-1/2 cups heavy whipping cream
  • 1 can (21 ounces) cherry pie filling


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

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Cherry-Lemon Icebox Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.