Name: Cherry-Lemon Icebox Pie
Prep time: 25 min
Cook time: 25 min
Yield: 8
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 -

Ingredients for - Cherry-Lemon Icebox Pie

1. Pastry for single-crust pie (9 inches)

2. 1 can (14 ounces) sweetened condensed milk

3. 1/2 cup lemon juice

4. 1/2 teaspoon vanilla extract

5. 1/2 teaspoon almond extract

6. 1-1/2 cups heavy whipping cream

7. 1 can (21 ounces) cherry pie filling

How to cook deliciously - Cherry-Lemon Icebox Pie

1 . Stage

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 . Stage

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 . Stage

Refrigerate for 30 minutes; spoon pie filling over the top. Refrigerate for at least 2 hours before serving.