I love lemon desserts, and one of my favorites is this week’s recipe for Lemon Icebox Pie. The combination of tangy lemon, cream cheese and a crisp graham-cracker pie crust is simply delicious.
Variations on this pie are limited only by the flavors of gelatin available at your supermarket. Use orange for a version that tastes like a Creamsicle. If you use strawberry or peach gelatin, a cup of chopped fresh strawberries or peaches can be folded into the mixture before spreading it in the pie crust.
The pie can be frozen or refrigerated, but I prefer it frozen. Either way, you’ll want to prepare and refrigerate or freeze your pie for several hours before serving.
LEMON ICEBOX PIE
1 3-ounce package lemon flavored gelatin
1/3 cup boiling water
1 8-ounce block regular or reduced-fat cream cheese, at room temperature
½ cup granulated sugar
1 teaspoon vanilla extract
½ cup whipping cream, beaten to medium-stiff peaks, or 1 cup defrosted frozen whipped topping
1 prepared graham cracker pie crust
Whisk the gelatin and boiling water together in a small bowl. Refrigerate until slightly thickened, about 10 minutes.
In another bowl, cream the cream cheese, sugar and vanilla together with an electric hand mixer. Add the gelatin and beat until smooth. Fold in the whipped cream or topping and then spread the mixture in the pie crusts. Freeze or refrigerate for several hours or overnight.
Makes 6 servings.