If serving from the refrigerator, I recommend placing the pie in the freezer for 30 – 60 minutes before serving, though it’s not necessary. It can be made up to 2 days ahead of time, if stored in the refrigerator, or up to 1 month if frozen. The top won't be smooth, but it has a very fun look to it. To make it, once the filling has been smoothed over the top, dollop a few spoonfuls of lemon curd on top of the pie. It's totally optional, but a fun touch to really let people know what this pie is all about. I love that uneven, somewhat messy look of the creamy lemon swirl on this pie. It needs at least 4 hours chilling time, but the overnight method is best.
The finished pie needs to be chilled, either in the refrigerator, or the freezer to fully set up. This is my preferred method to making these types of no-bake pies because it has just the right texture and flavor. This no-bake pie uses cream that has been whipped to stiff peaks to act as the stabilizer, as opposed to using gelatin or egg whites. Let chill for at least four hours before serving.Combine the whipped cream and the cream cheese.Whip together the cream cheese and other flavorings.Whip the cream, and transfer to a separate bowl.If you are making homemade lemon curd, do that first.Here is an overview of the steps needed to make this pie. However, it does require turning on the oven for 10 minutes, so it's understandable if you want to avoid this. I always par-bake my crumb crusts, even for no bake pies like these. It also is a bit sturdier than a frozen crumb crust, since the sugar melts in the oven and solidifies after it cools. Otherwise, you’ll just find your crumb crust to be very crumbly! Which isn't the end of the world, but it's worth mentioning.īaking it will result in a crispy crust with a slightly deeper flavor. I only recommend freezing the crust if you will be serving your pie when very cold. While freezing the crust is certainly easier than having to preheat an oven and par-bake the crust, it is not as sturdy as the baked version. You can par-bake it or freeze it.įreezing the crust works because the melted butter becomes solidified and bonds the crust together. You have two options for preparing this crust. Though, all the instructions you need are listed here in this recipe below. There is a whole post dedicated to making a Vanilla Wafer Crust, so check that out if you aren't familiar with making one. Not only is a crumb crust amazing because it doesn't require much work to put it together-but it's also a great choice because of the contrasting textures it brings to the creamy pie. kitchen essentials: rubber spatula, bowls, pie plate.food processor, or rolling pin (for crushing the vanilla wafers).You won't necessarily choose to use them all, but they are exactly what I used here. Here is a list of some of the primary tools I used in this recipe.
#Ice box lemon pie full
The full recipe is listed below in greater detail. Here is an overview of the ingredients needed for this recipe. Plus, this pie is easily made ahead of time and stashed away in the freezer for whenever you are ready to serve it. The pie is made in an easy peasy Vanilla Wafer Crust for a truly no-bake dessert. This lemon pie can be assembled quickly by combining whipped cream and cream cheese along with some lemon curd, lemon zest and vanilla extract. It has that light creamy lemon flavor that is both sweet and tart.
Icebox Lemon Pieīring on the no-bake pies for summer! This Icebox Lemon Pie is so refreshing on a hot summer day and can be made without utilizing the oven at all. It is packed with a bright creamy lemon flavor and comes together quickly to satisfy that need for a sweet, cool treat without heating up the kitchen. When those hot and humid days of summer make it impossible to turn on the oven, this no-bake Lemon Icebox Pie is what you need to make.
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