CHERRY-LEMON ICEBOX PIE
This recipe makes a nice and refreshing finish to a heavy meal. -Mary Weller, Twin Lake, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., In a large bowl, whisk the milk, lemon juice and extracts until thickened, about 2 minutes. Beat cream until stiff peaks form; fold into milk mixture. Pour into crust., Refrigerate for 30 minutes; spoon pie filling over the top. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 525 calories, Fat 28g fat (16g saturated fat), Cholesterol 83mg cholesterol, Sodium 194mg sodium, Carbohydrate 63g carbohydrate (46g sugars, Fiber 1g fiber), Protein 6g protein.
GRILLED CITRUS ICEBOX PIE
Provided by Damaris Phillips
Categories dessert
Time 2h55m
Yield one 9-inch pie (8 servings)
Number Of Ingredients 8
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F.
- Prepare a grill for medium heat. Grill the lemon, lime and orange cut-sides down until charred and soft, about 5 minutes. Cool slightly, then zest some of the fruit to get 1 tablespoon of zest; set aside. Juice all of the citrus (you should have 1/2 cup citrus juice).
- Whisk the egg yolks in a medium bowl until smooth. Add the sweetened condensed milk and the citrus juice. Stir until smooth, then pour into the prepared crust. Bake until the center of the pie is just set, 20 to 25 minutes. Let cool for 1 hour, then refrigerate for another hour until chilled. Chill a large bowl.
- Put the heavy cream in the chilled bowl and add the confectioners' sugar and the grilled zest. Whip until soft peaks form. Top the cooled pie with the whipped cream and serve immediately or chill again briefly before serving.
CHERRY LEMON ICEBOX PIE
Make and share this Cherry Lemon Icebox Pie recipe from Food.com.
Provided by looneytunesfan
Categories Pie
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine the milk, lemon juice and extracts; stir until thickened, about 2 minutes. Beat cream until stiff; fold into milk mixture. Pour into pastry shell. Refrigerate for 10 minutes; top with pie filling. Chill for at least 2 hours or overnight if desired.
Nutrition Facts : Calories 559.5, Fat 23.6, SaturatedFat 10.8, Cholesterol 49.7, Sodium 272.3, Carbohydrate 80.1, Fiber 1.2, Sugar 36.7, Protein 8
CHOCOLATE CHERRY ICEBOX CAKE
Steps:
- Pour 3 cups whipping cream in the bowl of a stand mixer, then add 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Scrape the whipped cream out of the bowl and set aside for cake assembly.
- Pour the remaining 3 cups whipping cream into the stand mixer bowl, then add the cocoa powder, vanilla extract and remaining 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Set this chocolate whipped cream aside for cake assembly.
- Assemble the cake on a round serving platter or cake stand. Place 2 tablespoons of the plain whipped cream in the center of the platter. Spread it into a very thin layer, forming a 10-inch round to secure the first layer of wafers. Place 9 wafers, side by side, around the inner edge of whipped cream. Fill the center of the wafer circle with 3 more wafers (break 1 of the 3 wafers in half to fill the center neatly like a puzzle).
- Spread a third of the chocolate whipped cream (about 1 cup) in an even layer on top of the wafers using a small offset spatula. Be sure to push the whipped cream almost to the edge of the wafers, leaving just a bit of the wafers exposed. Repeating the same pattern, make another wafer layer with 12 wafers. Next, place a third of the whipped cream (about 1 cup) on top of the wafers in an even layer. Top the whipped cream with another layer of wafers. Repeat this process to create 4 more layers, alternating between the plain whipped cream and chocolate whipped cream, each separated by a layer of 12 wafers. Place the cake into the refrigerator to set up 8 hours or up to overnight.
- For the cherry sauce: Meanwhile, combine the frozen cherries, granulated sugar, honey, salt, lemon juice and 1/2 cup tart cherry juice in a medium saucepot. Cook over medium-high heat until the sugar dissolves and the cherries soften, about 8 minutes. Whisk the cornstarch with the remaining 1 to 2 tablespoons of tart cherry juice in a small mixing bowl to create a slurry. Drizzle the slurry into the cherry mixture, stirring constantly, then cook at a low simmer, stirring occasionally, until the sauce develops a smooth velvety texture, 2 to 3 minutes. Put the sauce in the refrigerator to cool until the icebox cake is ready to serve.
- Remove the cake from the refrigerator. Top with the cold cherry sauce and serve immediately.
FRUIT ICEBOX PIE
One could substitute graham cracker crumbs for the vanilla wafers, and fruit cocktail for the fruit called for in this recipe. It's a great dessert and one my mother made when I was a kid, well over 25 years ago! This was one of the recipes I copied from my mom's collection when I left home for the first time! This pie contains raw eggs. We recommend that pregnant women, children, the elderly, and the infirm do not consume raw eggs.
Provided by JLSUNSET
Categories Desserts Pies No-Bake Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together butter and confectioners sugar. mix in eggs and vanilla extract. Spread half of cookie crumbs into bottom of a 9 inch pie pan. Spread creamed mixture evenly over the crumbs.
- Whip cream until soft peaks form. Gently fold in pineapple, bananas, dates, and nuts. Spread over butter mixture. Top with remaining cookie crumbs.
- Cover tightly with plastic wrap. Chill 24 hours before serving.
Nutrition Facts : Calories 692.3 calories, Carbohydrate 78.1 g, Cholesterol 117.8 mg, Fat 41.7 g, Fiber 4.9 g, Protein 7.5 g, SaturatedFat 17.6 g, Sodium 240.7 mg, Sugar 37.6 g
CHERRY ICEBOX PIE
My son always wanted this pie for his 'birthday cake'. This pie was originally an unbaked pie but with raw eggs being iffy nowadays we now bake it. You can also use prepared graham cracker crusts or baked and cooled pastry shells instead of the vanilla wafer crusts, if you like.
Provided by PSTEWART
Categories Fruit Pies
Time 2h35m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat the eggs well.
- In another bowl, mix together milk and lemon juice, and add to the eggs. Stir in pie cherries. Divide filling into crusts.
- Place pies in the preheated oven and bake for 15 minutes. Remove from oven and chill for at least 2 hours.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 40.7 g, Cholesterol 60.1 mg, Fat 13.2 g, Fiber 0.4 g, Protein 6.1 g, SaturatedFat 4.6 g, Sodium 190.7 mg, Sugar 30.6 g
ICEBOX CHERRY DESSERT
Quick and simple to prepare. It's a good dessert for potlucks or anytime you want a tasty ending to a meal. Prep time includes chilling time.
Provided by Anita Harris
Categories Dessert
Time 3h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cut angel food cake into slices and place in a single layer in the bottom of a 13x9 casserole dish.
- In a large bowl mix together cream cheese, powdered sugar, milk and vanilla.
- Beat with an electric mixer until smooth.
- Spread this mixture over cake layer; chill about 1 hour.
- Spread pie filling over cream cheese filling then spread with Cool Whip.
- Chill additional 2-3 hours.
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