• Tommy Centola

Lemon Ice Box Pie

Updated: Jan 4

While my mother-in-law was here for a two week visit, she asked if I would make her a Lemon Ice Box Pie. While it is not a pure New Orleans dish, this cool, refreshing pie is great on a hot summer day. On the day I made it, Little Rock set a record high with a temperature of 114. A slice of this almost made us forget about the heat.

Crust

1 cup Graham Cracker Crumbs

1 cup Pecan Pieces

1/3 cup Sugar

1/3 cup Butter Melted

Preheat Oven to 325 degrees. Mix all ingredients together in a food processor. Press into a pie pan. Bake for 10 minutes and allow to cool before adding the filling

Filling

16 ounces Cream Cheese softened

14 ounces can Sweetened Condensed Milk

¼ cup + 2 tablespoons Lemon Juice

1 teaspoon Lemon Zest

In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice and lemon zest. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving.

Enjoy!!!

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