Lemon Icebox Pie - Blogger CLUE
What a month....any of you who follow my blog know that pies are my nemesis. I have tried, over the years, to overcome my frustration. I have made a few that I think are outstanding....I have also made some that weren't even recognized as a pie. It's the crust. I seem to fail transferring the crust to the pie plate. That seems like a small thing to master but one would need to practice and the frequency with which I make pies could not be considered practicing!
So......when I looked at my Blogger CLUE assignment and realized that I had been assigned Heather, "Queen of Pies", at All Roads Lead to the Kitchen, and that the theme for the month of November was pies, well, I took pause. What to do? Cherry Crunch Pie was at the top of the list...fresh cherries, not happening this time of year, frozen cherries not available.....on to the next choice....Cherry Pinot Noir Pie....I am fixated on cherries.
How about pizza pie? Is that a cop out? Never. Carnitas Pizza with Chipotle Avocado Crema...that's it!! Oh how delicious the carnitas were!!! But, I didn't want to make that my choice. How about Beef and Beer Pie? That pie was also delicious....even if I didn't have a pie bird and cut my fall leaves into the crust poorly.....delicious! Then, I spied lemons...a Lemon Icebox Pie...the lights flashed and I ran outside to checkout out our lemon trees.
This was a super easy dessert and one that I know I will make again and again. I used graham crackers instead of Maria Cookies as I couldn't find the cookies. I also added some Lemon Oil and a sprinkle of lemon zest on top! We loved the Lemon Icebox Pie as did our neighbors! Delicious.
Filling
1 cup heavy cream
12 oz. sweetened condensed milk
2 large lemons, juiced, zest of one lemon
1/2 tsp lemon oil
pinch of sea salt
Line a 9" X 5" loaf pan with a long sheet of parchment paper and set aside.
Put the cookies into the food processor with the brown sugar (Start with the lesser amount and add to adjust the sweetness to your desired preference.) Pulse until there are fine crumbs. Add the melted butter and salt. Pulse until mixed. Pour the mixture into the prepared pan and press into an even layer into the bottom. Set aside.
Whip the heavy cream to stiff peaks. Add the sweetened condensed milk and whip again to incorporate. Add the lemon juice, lemon oil, and sea salt. Whip to combine. The mixture will be thick.
Transfer the mixture over the crust and level the surface.
Sprinkle lemon zest over the top of the pie.
Cover and refrigerate until set, at least two hours. Cut into squares and serve.
PRINTABLE RECIPE
Heather loves food and cooking. She has so many recipes from which to choose. Perusing her blog was fun and I did make the Carnitas and the Beef and Beer Pie....both of these will be posted later this week. I will be going back to make the cherry pies.
Take a look at the recipes that other group members selected.
So......when I looked at my Blogger CLUE assignment and realized that I had been assigned Heather, "Queen of Pies", at All Roads Lead to the Kitchen, and that the theme for the month of November was pies, well, I took pause. What to do? Cherry Crunch Pie was at the top of the list...fresh cherries, not happening this time of year, frozen cherries not available.....on to the next choice....Cherry Pinot Noir Pie....I am fixated on cherries.
How about pizza pie? Is that a cop out? Never. Carnitas Pizza with Chipotle Avocado Crema...that's it!! Oh how delicious the carnitas were!!! But, I didn't want to make that my choice. How about Beef and Beer Pie? That pie was also delicious....even if I didn't have a pie bird and cut my fall leaves into the crust poorly.....delicious! Then, I spied lemons...a Lemon Icebox Pie...the lights flashed and I ran outside to checkout out our lemon trees.
This was a super easy dessert and one that I know I will make again and again. I used graham crackers instead of Maria Cookies as I couldn't find the cookies. I also added some Lemon Oil and a sprinkle of lemon zest on top! We loved the Lemon Icebox Pie as did our neighbors! Delicious.
Lemon Icebox Pie
adapted from All Roads Lead to the Kitchen
and Recipes and Dreams by Tessa Kiros
Crust
4 1/2 oz. crushed graham crackers or Maria Cookies
2 to 4 Tbsp brown sugar (omit if using graham cracker crumbs)
9 Tbsp unsalted butter, melted
pinch of sea salt
Filling
1 cup heavy cream
12 oz. sweetened condensed milk
2 large lemons, juiced, zest of one lemon
1/2 tsp lemon oil
pinch of sea salt
Line a 9" X 5" loaf pan with a long sheet of parchment paper and set aside.
Put the cookies into the food processor with the brown sugar (Start with the lesser amount and add to adjust the sweetness to your desired preference.) Pulse until there are fine crumbs. Add the melted butter and salt. Pulse until mixed. Pour the mixture into the prepared pan and press into an even layer into the bottom. Set aside.
Whip the heavy cream to stiff peaks. Add the sweetened condensed milk and whip again to incorporate. Add the lemon juice, lemon oil, and sea salt. Whip to combine. The mixture will be thick.
Transfer the mixture over the crust and level the surface.
Sprinkle lemon zest over the top of the pie.
Cover and refrigerate until set, at least two hours. Cut into squares and serve.
PRINTABLE RECIPE
Heather loves food and cooking. She has so many recipes from which to choose. Perusing her blog was fun and I did make the Carnitas and the Beef and Beer Pie....both of these will be posted later this week. I will be going back to make the cherry pies.
Take a look at the recipes that other group members selected.
- Aunt Orlean's Pie Dough by Stacy from Food Lust People Love
- Bacon and Leek Quiche by Sue from A Palatable Pastime
- Black Forest Fruit Pie by Stacy from Food Lust People Love
- Brownie Pecan Pie by Christiane from Taking on Magazines
- Cast Iron Apple Pie by Lisa from Suburban Gourmet
- Cauliflower and Leek Quiche by Wendy from A Day in the Life on the Farm
- Chocolate Bourbon Pecan Pie by Aly from Cooking in Stilettos
- Classic Pumpkin Pie by Jean from Lemons and Anchovies
- Fig and Caramelized Onion Crostini by Christy from Confessions of a Culinary Diva
- Five Spice Apple Pie by Kate from Kate's Kitchen
- French Silk Pie with Frangelico by Christiane from Taking on Magazines
- Lemon Almond Cake by Azmina from Lawyer Loves Lunch
- Lemon Icebox Pie by Kathy from A Spoonful of Thyme
- Pumpkin Caramel Sea Salt Blondies by Heather from All Roads Lead to the Kitchen
- Pumpkin Cheesecake Pie by Kelli from Kelli's Kitchen
- Pumpkin Pie Ice Cream by Debra from Eliot's Eats
- Roasted Butternut Squash Dip by Anna from annaDishes
- Semisweet Chocolate Tart with Candied Pistachios by Liz from That Skinny Chick Can Bake
- Southern Buttermilk Pie by Lora from Cake Duchess
- Vegan Blueberry Cranberry Mini Cashew Icebox Cheesecakes by Kim from Liv Life
I feel your pain! I cannot do the transfer of pie crust either. And I really love the idea of pie! This looks good....and easier.
ReplyDeleteOh, lemon oil and lemon zest are the perfect additions to this pie, Kathy! I love that you chose this one, as I haven't made one in quite a while and just looking at your fluffy lemon filling has me craving it right now. Beautiful job...and thank you so much for you kind words. :)
ReplyDeleteI love a good lemon pie or cake or tart or just about anything and I love this ice box pie - quick and easy!
ReplyDeleteCitrus is at its peak here in north Florida during the holiday season. This rocks! Easy to prepare and delicious. Thanks.
ReplyDeleteVelva
Kate, Since neither my wife or I can bake (nor should we keep baked goods in the house), we feel your pain. When we have tried to bake a pie, 'acceptable' would be our best result. Love this lemon icebox pie though! It is simple and it packs a lot of flavor that wallop the taste buds... Take Care, Big Daddy Dave
ReplyDeleteLoving icebox pie, but that lemon?? Oh my yes!!
ReplyDeleteMy family would love this pie! Perfect ANY time of year---but especially when the oven is busy over the holidays!
ReplyDeleteWhat a unique pie and I adore lemon! Nice choice for this month's CLUE post!
ReplyDeleteWhat a bright and lovely pie!! My mouth is watering at the sight.
ReplyDelete"I ran outside to check out our lemon trees" Seriously???? I am SO jealous! I'd be opening the crisper drawer to see if my lemons have turned green and fuzzy yet. I'm so glad you made this dessert. I adore anything citrus and that pie looks amazing.
ReplyDeleteHi fellow travelers! Not sure if anyone has suggested it yet, but...the easiest way to transfer a pie crust to the plate is to roll it around the rolling pin taking note of the edge of the crust - then just place the edge of the crust about an inch or so over the edge of the plate creating a nice overhang, and continue to roll the crust off the rolling pin. Super easy, and pretty much fool proof! I've been doing it for over 40 years, so I know it works well. :)
ReplyDeleteI have a few lemons from our tree I need to use up! Thanks!
ReplyDeleteSounds so easy and I love lemon. I have to make this one!
ReplyDelete