How To make Lemon Icebox Pie (Lowfat Version)
Ingredients
1
each
plain yogurt, non-fat (8 oz)
6
each
graham crackers, whole
1
tablespoon
canola oil
1/2
cup
honey
1/4
cup
cornstarch
2
each
vanilia yogurt, low fat (8 oz each)
1/2
cup
egg substitute, fat free
1/2
cup
lemon juice
1/2
teaspoon
lemon extract
1/2
teaspoon
almond extract
3
each
egg whites
1/2
teaspoon
cream of tartar
1
tablespoon
honey
1
teaspoon
vanilia extract
Directions:
Place a coffee filter in a medium strainer. Spoon the plain yogurt into the filter and set the strainer over a deep bowl. Cover, refrigerate and allow to drain for 8 hours or overnight. Discard the drained-off whey. Refrigerate yogurt until needed.
Crumble the graham crackers into the work bowl of a food processor. Process with on/off turns to make crumbs. Add the canola oil and process to combine.
Coat a 10 inch pie plate with nostick spray. Press the crumbs into the pan to make a crust. Chill.
In a 2 quart saucepan, whisk together 1/2 cup honey and the cornstarch. Whisk in the vanilla yogurt and drained plain yogurt. Cook over medium heat, stirring constantly until the mixture thickens and boils. Remove from heat. Pour some of the hot mixture into the egg substitute. Stir. Very slowly whisk that mixture back into the remaining hot mixture. Reduce heat to low. Cook, stirring constantly, for 2 minutes. Remove from heat and whisk in lemon juice, lemon extract and almond extract. Spoon into the prepared crust. In a medium bowl, beat egg whites and cream of tartar at medium speed until foamy. Add 1 tablespoon honey and the vanilla. Beat at high speed until stiff peaks form. Spread over pie filling, avoiding gaps where the meringue topping meets the crust.
Bake at 325 degrees for 10 to 15 minutes, until meringue is golden. Chill.
How To make Lemon Icebox Pie (Lowfat Version)'s Videos
No Bake Homemade Lemon Ice Box Pie @ourforeverfarm
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No Bake Lemon Ice Box Pie
1 (9) graham cracker crust
8 oz. cream cheese (room temperature)
1 (14 oz.) can sweetened condensed milk
½ cup fresh lemon juice
zest of two lemons
whipped cream
Place the cream cheese into a mixing bowl and use an electric mixer to blend until smooth and creamy. Add the sweetened condensed milk, lemon juice and lemon zest and blend again until the ingredients are fully incorporated and completely smooth.
Pour the filling into the pre-made graham cracker pie crust, smooth the top and chill in the refrigerator for 2 hours to set. Top with whipped cream or cool whip and serve cold.
Enjoy!
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Icebox Key lime Pie
Rhonda shows us how to make a citrus pie!
Lemon Icebox Pie - Easy and SO DELICIOUS!
This is a simple, quick, no cook pie that is so refreshing and delicious your guests will think you're a trained pastry chef! Great for summertime dessert! Like homemade ice cream but easier!
Lemon Pie #Shorts
My mouth-watering sweet and sunny lemon pie is perfect for a hot summer day when you need a sweet treat!
Recipe:
Ingredients
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon brown sugar, firmly packed
7 Tbsp butter, melted (100g) salted or unsalted butter will work
Filling
2 14-oz cans sweetened condensed milk (792g)
5 large egg yolks
1 cup lemon juice, fresh preferred (236ml)
Whipped Cream
1 cup heavy cream (236ml)
⅓ cup powdered sugar (41g)
½ teaspoon vanilla extract
Freshly grated lemon zest, optional
Instructions
Crust
Preheat oven to 350F (175C)
In medium-sized bowl, mix together graham cracker crumbs and sugar. Add melted butter and stir until combined.
Press the crumb mixture evenly into the bottom and up the sides of a 9.5” pie plate. Transfer to 350F (175C) oven and bake for 10 minutes. Meanwhile, prepare your filling (if the crust finishes before the filling is ready, remove it from the oven but do not turn off the oven).
Filling
In a large bowl, whisk together condensed milk, and egg yolks, until thoroughly combined.
While whisking, gradually add lemon juice. Whisk well until all ingredients are thoroughly combined.
Once pie crust has finished baking, remove it from the oven and carefully pour the filling into the crust. Return to 350F (175C) oven and bake for 18-20 minutes or edges are set and center is set as well but still slightly jiggly if shaken.
Allow to cool at room temperature for 30 minutes then transfer to refrigerator to chill for 6-8 hours or (preferably) overnight. Before serving, prepare whipped cream topping.
Homemade Whipped Cream Topping
Combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat on low-speed, then gradually increase speed to high, beating until mixture is thick, fluffy, and stiff peaks have been achieved.
Pipe or dollop over pie before serving.
Note: I used an Ateco 848 piping tip to decorate the pie seen in photos and the video.
No Bake Lemon Pie ~ So Easy
As an Amazon Influencer, I earn from qualifying purchases. Even if you can't boil water you can make this pie. Only 3 ingredients are needed and it's so easy. No Bake Lemon Pie - SO GOOD !
Give it a try, and Happy Thanksgiving !
alan
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