Lemon Pineapple Icebox Pie
Lemon Pineapple Icebox Pie is a creamy lemon pie with crushed pineapples in a delicious graham cracker "cookie-like" crust. Easy to make with a few ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 6 servings
Calories: 54kcal
Cost: $15
Ingredients
- 1 can (14 ounces each) sweetened condensed milk
- 3 tablespoons lemon zest from about 3 lemons optional
- 1 cup fresh lemon juice From 3 large lemons.
- 1 teaspoon lemon extract (optional)
- 1 cup crushed pineapples in juice (drained)
- 1 cup Cool Whip
GRAHAM CRACKER CRUST
- 1 standard graham cracker crust Store-bought.
- 1 each egg white from one egg
Instructions
- If using lemon zest, grate each lemon BEFORE juicing.
- Squeeze lemons to get 1 cup of lemon juice (remove seeds). Set aside.
- In a medium size bowl, add lemon zest (if using), 1/2 cup of lemon juice (minus seeds), one can of sweetened condensed milk and lemon extract, Stir until well combined.
- Add 1 cup of crushed pineapples (drained) and 1/2 cup of Cool Whip. Stir until evenly combined.
- Taste a sample. If more tang is preferred. add 2 tablespoons of lemon. Taste again. Repeat until satisfied with taste. Cover bowl and place in fridge (not freezer).
PREPARE STORE-BOUGHT GRAHAM CRACKER CRUST
- Preheat oven to 350 degrees.
- Remove plastic lid from store-bought graham cracker crust. Wash, rinse and wipe dry. Set aside.
- Gently brush bottom and sides of crust with egg white. Place in preheated oven for 5 minutes (watch to prevent burning).
- Remove lemon pineapple pie filling from fridge. Pour into baked graham cracker crust. Smooth with back of spoon to spread evenly around crust.
- Place clean plastic lid on top. Seal edges of aluminum pan over plastic lid.
- Refrigerate pie until chilled (1-2 hours).
- Serve each slice with a lemon wedge (optional).
Notes
Garnish each serving with two thin lemon slices.