Monday, May 9, 2011

Lemon Ice Box Pie - In Memory of

Back in the day, there was a restaurant on the outskirts of Scottsboro that had Lemon Ice Box pie that would make your mouth curl.  It was so good.  I always wanted to have dessert first.  An older couple ran the restaurant and there was absolutely nothing fancy about the place.  They made everything from scratch.  I always knew what I wanted:  Hamburger steak smothered with onions (yes, there is no typo here), fries, iced tea and Lemon Iced Box Pie.  I wish I had her recipe, but I made these.
Lemon Ice Box Pie
1 graham cracker crust
1 can Eagle Brand condensed milk
1 (6 oz.) can frozen lemonade
1 (8 oz.) Cool Whip

Mix all ingredients except Cool Whip until well blended. Fold in Cool Whip and pour in graham cracker crust. Chill.

Lemon Ice Box Pie -


  • 1 (8-ounce) package cream cheese, at room temperature
  • 1 (14-ounce) can condensed milk
  • 1/2 cup fresh lemon juice  - (I used Meyer Lemons)
  • 1 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 prepared graham cracker crust


Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight.

Mama's Way from Southern Living

1 cup graham cracker crumbs  ( or just use the graham cracker crust already made)
3 tbsp powdered sugar
3 Tbsp butter, melted
6 egg yolks
2 (14 oz ) cans of sweetened condensed milk
 1 cup fresh lemon juice (roll the lemons and this will make easier)
1 cup whipping cream
2 Tbsp powdered sugar
Lemon slice garnish

Preheat over to 350 degrees.  Stir together first two ingredients, add butter.  Press into bottom and up sides of 9 inch deep pie plate.  Bake 10 minutes and let cool on a wire rack for 30 minutes.
Whisk together egg yolks, sweetened condensed milk, and lemon juice.  Pour into prepared crust.
Bake at 350 degrees for 15 minutes.  Cool completely on a wire rack (about and hour).  Cover and chill for 4 hours.
Beat whipping cream at high speed with an electric mixer until foamy, gradually adding powdered sugar, beating until soft peak forms, dollop over chilled pie.  Garnish if desired.

This last recipe is really delicious and does bring back the memories of that pie that I used to eat many years ago.  This restaurant was past the Holiday Inn in Scottsboro..on the right.  I believe that it was closed to the Chicken Basket but I cannot recall the owners names. 


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