5 Minute Lemon Icebox Pie, Best Old Fashioned Southern Cooks
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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How to make a Lemon Icebox Pie
New Orleans native Charlie Andrews demonstrates on how to make a Lemon Icebox pie. This type of pie is a signature dish of Clancy's restaurant in New Orleans. This recipe calls for 8 servings of pie and it is delicious. Hope you all will give this New Orleans classic pie a try.
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Easy Delicious Lemon Pie with Whipped Creme
Today, I'm making an easy, delicious, and creamy lemon pie. I'm still trying new desserts for this coming spring.
Pie Crust
1&1/2 c of Graham cracker crumbs
1 Tbls brown sugar
2 Tbls granulated sugar
7 Tbls melted butter
preheat oven to 350°
Mix and press into pie dish. Bake for 10 minutes. allow to cool
Filling
5 egg yolks
2 cans sweetened Condensed Milk
1 cup lemon juice
zest of Lemon (Optional)
mix and pour into pie shell. bake for 15 to 18 minutes. Cool on counter, then chill in refrigerator.
Whipped Creme
2 cups heavy whipping cream
1/2 c powdered sugar
1.5 tsp vanilla
whip in stand mixer until fluffy and to your desired consistency
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Fresh and Easy Homemade Lemon Pie
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
00:00 Introduction
Crust
00:20 Preheat oven to 350F (175C)
00:24 In medium-sized bowl, mix together graham cracker crumbs and sugar. Add melted butter and stir until combined.
00:57 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
01:51 In a large bowl, whisk together condensed milk, and egg yolks, until thoroughly combined.
02:43 While whisking, gradually add lemon juice. Whisk well until all ingredients are thoroughly combined.
03:13 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.
03:51 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
04:09 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.
04:37 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.
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Cheat Lemon Pie
Lemonade = Pie
How To Make Lemon Icebox Pie
Ingredients
2 14oz cans of sweetend condensed milk
4 egg yolks
1/2 cup of lemon juice
1 cup of sour cream
1 tsp of lemon zest
1 prepared pie crust (baked)
Instructions
1. In medium size sauce pan, whisk together milk, egg yolks and lemon juice.
2. Cook on medium heat until mixture comes to a low boil. Cook mixture for 1 minute.
3. Remove from heat. Allow filling to cool to room temperature. Stirring occasionally..
4. Add sour cream and zest to lemon mixture. Stir well and pour into prepared pie crust.
5. Top with fresh whipped cream or merengue.
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