Recipe for Lemon Icebox Pie

LEMON ICE BOX PIE SAYS IT’S SPRING

Nothing says spring more than a refreshing, light dessert. Well, maybe spring rains do, but Lemon Ice Box Pie is easy to enjoy whenever we want it.

Mom made a lemon ice box pie that was one of my favorite foods, and since she could fantastically cook anything she decided to try, this is really special. But, she was protective of the recipe, and I couldn’t get it. Being a determined daughter, I tried making my own version. I still don’t have her recipe, but mine is simpler and quicker to make, and almost as delicious. With my version of lemon ice box pie, it’s easy on the waistline too.

Since I developed the recipe, a similar one, called a lemonade pie, has circulated the pot luck crowds. Again, this is a lighter, less sweet version. Plus, orange juice or key lime juice could be substituted for the lemon juice, for a different and delectable dessert. Just don’t substitute fresh strawberries for the lemon juice. I tried that, and there’s some kind of scientific chemical reaction that doesn’t let the pie filling set (doesn’t work with Jell-o either).

LEMON ICE BOX PIE

1 can sweetened condensed milk- I use the low-fat version
½ cup lemon juice
About 12 oz. Lite whipped topping (I use Cool Whip)
Graham cracker crust

In a large mixing bowl, whisk together the sweetened condensed milk and lemon juice, until thickened, about a minute. Fold in the whipped topping, and pour into graham cracker crust. Cover, and refrigerate several hours, or overnight.

Garnish with thin lemon slices or a few graham cracker crumbs if desired, but it is great without a garnish. Serve chilled.