Lemonade Icebox Pie

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I stole this recipe for Lemonade Icebox Pie from a cookbook called The Taste of Home Cookbook: Best Loved Recipes from Home Cooks Like You who stole it from Cheryl Wilt from Eglon, WV. This cold dessert is perfect for a summer day! Crushed lemon Oreos are used to make a pie crust. Sweetened condensed milk, cream cheese, lemonade concentrate and whipped topping make up the pie filling. The filling mixture is poured into the cooled crust and refrigerated until set. This pie stays in the refrigerator or “icebox” until ready to serve.

Did you know? Traditionally, lemon ice box pie is a dessert consisting of lemon juice, eggs and condensed milk in a pie crust. It is a variation of Key lime pie. This dessert is a signature dish of Clancy’s in New Orleans. ³ (see more trivia in the Trivia tab)

The original recipe called for a pre-made graham cracker crust. Instead of a graham cracker crust, I make a lemon Oreo crust. Preheat oven to 350 F. Crush 22 lemon Oreos in a food processor.

Pour the crushed Oreos into 9 inch pie plate. Stir in 3 tbsp melted butter.

Press mixture to the bottom and sides of the pan, forming the crust.

Bake for 8 to 10 minutes. Cool completely before filling. In a large bowl, add 1 package (8 oz) softened cream cheese and 1 can (14 oz) sweetened condensed milk.

Beat until smooth. Next beat in ¾ cup thawed lemonade concentrate. Fold in 1 carton (8 oz) frozen whipped topping that has been thawed.

Pour into crust.

Spread filling evenly, top with additional crushed Oreos. Cover and refrigerate until set.

Carefully remove slices from pie plate.

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Lemonade Icebox Pie

This cold dessert is perfect for a summer day! Crushed lemon Oreos are used to make a pie crust. Sweetened condensed milk, cream cheese, lemonade concentrate and whipped topping make up the pie filling. The filling mixture is poured into the cooled crust and refrigerated until set. This pie stays in the refrigerator or “icebox” until ready to serve.
Course Dessert
Cuisine Southern
Keyword Pie
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 25 minutes
Servings 8 people

Ingredients

  • 1 package (8 oz) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • ¾ cup thawed lemonade concentrate
  • 1 carton (8 oz) frozen whipped topping, thawed
  • Yellow food coloring
  • 1 graham cracker crust 9 inches

Instructions

  1. In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate. Fold in whipped topping and, if desired, food coloring. Pour into crust. Cover and refrigerate until set.

Recipe Notes

Instead of a graham cracker crust, I make a lemon Oreo crust. Preheat oven to 350 F. Crush 22 lemon Oreos and pour into 9 inch pie plate. Stir in 3 tbsp melted butter. Press mixture to the bottom and sides of the pan, forming the crust. Bake for 8 to 10 minutes. Cool completely before filling.