LEMON ICEBOX PIE III
A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.
Provided by Heather Simpson
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 5
Steps:
- In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
Nutrition Facts : Calories 505.8 calories, Carbohydrate 50.6 g, Cholesterol 78.3 mg, Fat 31.3 g, Fiber 1.7 g, Protein 9.7 g, SaturatedFat 16.6 g, Sodium 399.4 mg, Sugar 38.2 g
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.
MANGO LIME ICEBOX PIE
From Cooking Light - posted here for safe-keeping. Instead of the meringue topping, two cups of whipped cream can be spread over top as a substitution.
Provided by Aunt Willie
Categories Pie
Time 25m
Yield 1 9 inch pie
Number Of Ingredients 14
Steps:
- To prepare filling:.
- Combine nectar and next 5 ingredients (nectar through eggs) in a large saucepan, stirring with a whisk.
- Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly.
- Remove from heat, stir in butter and 2 teaspoons rind.
- Spoon mango mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until mango mixture comes to room temperature, stirring occasionally.
- Remove bowl from ice; spoon mango mixture into prepared crust.
- Cover and chill 8 hours or until firm.
- To prepare meringue:.
- Place egg whites and salt in a large bowl.
- Beat with a mixer at high speed until soft peaks form.
- Combine 1/2 cup sugar and water in a saucepan; bring to boil.
- Cook, without stirring, until candy thermometer registers 238 degrees.
- Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form.
- Spread meringue over filling; garnish with rind, if desired.
Nutrition Facts : Calories 2248.7, Fat 80.5, SaturatedFat 34.7, Cholesterol 499.3, Sodium 1621.9, Carbohydrate 360, Fiber 2.2, Sugar 263.9, Protein 30.2
BETTER TANG PIE
Steps:
- Mix Tang, cream cheese, sweetened condensed milk until Tang is dissolved and mixture is smooth. Fold in half of the tub of Cool Whip.
- Pour mixture in the graham cracker crust. Spread the other half of the Cool Whip on top of pie.
- Cover and refrigerate for 2 hours or overnight.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GODIVA CHOCOLATE ICEBOX PIE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, chocolate sandwich cookie, granulated sugar, unsalted butter, hot water, dark cocoa powder, vanilla extract, Godiva® Signature Collection Dark Chocolate Mini Bars, heavy cream, granulated sugar, kosher salt, powdered sugar, Godiva® Signature Collection Dark Chocolate Mini Bars, Godiva® Signature Collection Dark Chocolate Mini Bars
Provided by Godiva
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan with nonstick spray.
- Make the crust: Add the chocolate sandwich cookies and granulated sugar to a food processor and process into fine crumbs. Add the melted butter and pulse 4 times, or until the crumbs are moistened.
- Press the crust mixture evenly against the bottom and up the sides of the prepared pan, leaving ½ inch of space from the top of the pan.
- Bake for 10 minutes, until the crust begins to puff slightly. Remove from the oven and transfer to the refrigerator to chill for 25-30 minutes.
- Make the filling: In a small bowl, whisk together the hot water, cocoa powder, and vanilla until smooth.
- In a medium, microwavable-safe bowl, combine the chopped Godiva® Signature Collection Dark Chocolate Mini Bars and ¼ cup of heavy cream. Microwave in 30-second intervals until melted, 1 minute total. Whisk until smooth and fully combined.
- Add the cocoa mixture to the bowl of melted chocolate and whisk to combine.
- In a large bowl, whip the remaining 2¾ cups of heavy cream with an electric hand mixer on medium-high speed until stiff peaks form, 5 minutes. Transfer 1⅓ cups of whipped cream to a separate bowl and set aside.
- Add the granulated sugar and salt to the bowl with the remaining whipped cream and whip on low speed for 30 seconds, until fully combined. Using a rubber spatula, fold in the chocolate mixture, ⅓ at a time, until incorporated and smooth. With the hand mixer, beat once more for 30 seconds to stiffen.
- Remove the crust from the refrigerator and pour the filling evenly on top. Freeze for 1 hour, until the filling is firm.
- Meanwhile, add the powdered sugar to the reserved whipped cream and whip on low speed until smooth, 1 minute. Transfer the whipped cream to a piping bag fitted with an open star tip and refrigerate until ready to use.
- Remove the pie from the freezer and pipe 10 dollops of whipped cream around the edges. Place a square of Godiva® Signature Collection Dark Chocolate Mini Bar on each of the whipped cream dollops.
- Cut the pie into 6-8 slices and use a vegetable peeler to shave curls of the remaining Godiva® Signature Collection Dark Chocolate Mini Bar on top of each slice.
- Enjoy!
Nutrition Facts : Calories 1080 calories, Carbohydrate 66 grams, Fat 100 grams, Fiber 6 grams, Protein 10 grams, Sugar 53 grams
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
LUBY'S CAFETERIA'S CHOCOLATE ICEBOX PIE
Rich and delicious! This is one of Luby's most requested recipes. Note that cooking time does not include chilling time.
Provided by Kim D.
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan, combine 2 cups milk, sugar, cocoa, and butter.
- Bring to a boil over medium heat.
- In a medium mixing bowl, mix cornstarch and water until cornstarch is completely dissolved.
- Stir in remaining 1/2 cup milk.
- Whisk in egg yolks and vanilla until well blended.
- Gradually add cornstarch mixture to mixture in saucepan, stirring constantly with a whisk.
- Cook, stirring constantly, for about 2 minutes or until mixture is thickened and smooth.
- Add mashmallows and stir until marshmallows are melted and mixture is smooth.
- Pour into pie shell.
- Press plastic wrap diretly onto filling.
- (This prevents the formation of a tough, dry"skin" while cooling).
- Refrigerate at least 2 hours.
- Remove plastic wrap and top with whipped cream.
- Garnish with chocolate curls.
- ~NOTE~to make chocolate curls, shave from a chocolate candy bar using a pototo peeler.
Nutrition Facts : Calories 383.8, Fat 14.1, SaturatedFat 5.4, Cholesterol 83.7, Sodium 181.9, Carbohydrate 60.9, Fiber 1.3, Sugar 37, Protein 5.6
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