This pie is cool, creamy, and best of all, no-bake.
Southernershave a thing for icebox pies.
This Lemon Icebox Pie is cool, creamy, and best of all, no-bake.
Credit: Photography: Caitlin Bensel, Food Styling: Margaret Monroe Dickey, Prop Styling: Heather Chadduck Hilegas
Novice bakers, rejoice: This no-bake icebox pie couldn’t be easier.
Another had just four words: “Tangy lemony creamy goodness!”
Ingredients
10ouncesgingersnaps (such as Murray)
1/2cup(4 oz.)
salted butter, melted
2(8 oz.)
cream cheese, at room temperature
1(14-oz.)
Transfer crumb mixture to a 9-inch pie plate; press mixture on bottom and up sides.
Transfer to freezer for 1 hour.
Add condensed milk, and beat on medium speed until combined and creamy, about 1 minute.
Stir together gelatin and water in a small bowl; let stand 2 minutes.
Add gelatin mixture to cream cheese mixture.
Beat on low speed until fully incorporated, about 1 minute.
Remove pie crust from freezer, and pour cream cheese mixture into prepared crust.
Transfer to refrigerator, and chill until cream cheese mixture is fully set, about 2 hours.
