Back to Cherry-Lemon Icebox Pie

Print Options


Card Sizes

Cherry-Lemon Icebox Pie Recipe

Cherry-Lemon Icebox Pie Recipe

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


  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup heavy cream
  • 1 pastry shell (9 inches), baked
  • 1 can (21 ounces) cherry pie filling


  • 1. In a bowl, combine the milk, lemon juice and extracts; stir until thickened, about 2 minutes. Beat cream until stiff; fold into milk mixture. Pour into pastry shell. Refrigerate for 10 minutes; top with pie filling. Chill for at least 2 hours or overnight if desired. Yield: 6 servings.

Nutritional Facts

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

Reviews for Cherry-Lemon Icebox Pie

Sort By :

Average Rating
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."

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."

Loading Image