Lemon Icebox Pie with Cream Cheese

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This lemon icebox pie with cream cheese is as close as you can get to the one I made in a restaurant 35 years ago. The restaurant no longer exists, but this family-sized adaptation remains a family favorite. It is very light, airy, and very refreshing topped with cherries, blueberries, or strawberries. Serve on individual plates as-is, or with your favorite fruit topping.

Submitted by Gran28540
Published on December 12, 2012
Recipe Placeholder Image
Prep Time:
15 mins
Additional Time:
3 hrs 30 mins
Total Time:
3 hrs 45 mins
Servings:
12
Yield:
1 9x12-inch pie
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Ingredients

Original recipe (1X) yields 12 servings

  • 1 (12 fluid ounce) can evaporated milk

  • 1 (8 ounce) package cream cheese, softened

  • 1 cup white sugar

  • 1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)

  • 1 cup boiling water

Crust:

  • 1 ¼ cups graham cracker crumbs

  • ¼ cup white sugar

  • 5 tablespoons unsalted butter, melted

Directions

  1. Put a mixing bowl and the opened can of evaporated milk in the freezer. Freeze until crystals form in the milk, 30 to 45 minutes.

  2. Meanwhile, mix cream cheese and sugar together in a bowl. Set aside.

  3. Mix lemon gelatin with boiling water until dissolved; let cool until it starts to thicken, 20 to 30 minutes.

  4. While the lemon gelatin cools, mix graham cracker crumbs with sugar in a bowl, then add melted butter. Press on the bottom and up the sides of a 9x12-inch pan.

  5. Whip the gelatin mixture into the cream cheese mixture. Whip crystallized evaporated milk in the ice-cold mixing bowl until stiff. Fold whipped milk gently into the cream cheese mixture. Pour over the crust.

  6. Cover the pan with plastic wrap, making sure it does not directly touch the surface of the pie. Chill for at least 3 hours, or overnight.

  7. Cut into twelve 3-inch squares with a sharp knife that has been run under hot water.

Cook's Note:

Be sure when whipping the evaporated milk that your bowl is very cold and that there are plenty of crystals in the milk or it will not whip properly. This is the key to this recipe or it will not set properly.

Nutrition Facts (per serving)

293 Calories
15g Fat
37g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 293
% Daily Value *
Total Fat 15g 19%
Saturated Fat 9g 44%
Cholesterol 42mg 14%
Sodium 181mg 8%
Total Carbohydrate 37g 14%
Dietary Fiber 0g 1%
Total Sugars 33g
Protein 5g 10%
Vitamin C 1mg 1%
Calcium 102mg 8%
Iron 1mg 3%
Potassium 132mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.