Creamy Lemon Icebox Pie
Lemon fans beware, you will likely go crazy for this Creamy Lemon Icebox Pie. It's simply got to be one of the best pie recipes out there, not to mention dessert recipes. I can't decide what the best part is, the cream cheese or the crushed lemon candies!
Notes
Regarding pie crust; if desired you could substitute cookie crust for pre-made graham cracker crust.
Ingredients
- 1 1/2 cup lemon cookie crumbs
- 1/2 cup ground almonds
- 6 tablespoon butter
- 1/4 cup sugar
- 1/4 cup heavy cream
- 1 cup powdered sugar
- 2 (3-ounces each) packages cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup whipped topping
- 1 (3.5-ounce) box instant lemon pudding and pie mix
- 1 3/4 cup milk
- 1 teaspoon lemon juice
- 1 teaspoon grated lemon rind
- 2 cup whipped topping
- 1/4 cup finely crushed lemon drop hard candies
Instructions
Cookie Pie Shell:
- Preheat oven to 300 degrees F.
- Mix cookie crumbs, ground almonds, butter, sugar and heavy cream together.
- Pat in bottom and up sides of a nine-inch pie pan. Bake for 15 minutes. Set aside to cool.
Pie Filling:
- Mix powdered sugar, softened cream cheese, sour cream and whipped topping until smooth and creamy.
- Spread in bottom of cooled crust. Mix lemon pudding and pie mix (according to package directions), milk, lemon juice and grated lemon rind.
- Spread over cream cheese layer in crust. Refrigerate for one hour. Spread whipped topping over top of pie and sprinkle with crushed lemon candies. Refrigerate.