LEMON ICEBOX PIE

This decadent, classic dessert is bursting with lemon flavor. The Nilla Wafers crust is the perfect companion to this trip down memory lane.


Prep time: 20 minutes

Cook time: 10 minutes

Servings: 6-8


Ingredients:

  • 40 Nilla Wafers
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 14 ounces sweetened condensed milk
  • 1 cup lemon curd
  • Whipped cream, for garnishing
  • Lemon slices, for garnishing

Directions:

For the crust:

Preheat oven to 350°F. Place the Nilla Wafers and sugar into a food processor and process to fine crumbs. Add the melted butter and process until well combined. Press the mixture into the bottom and side of a pie plate using a measuring cup or the flat bottom of a drinking glass. Bake until golden and set, approximately 10 minutes. Set aside to cool slightly.

For the filling:

Beat the cream cheese, sweetened condensed milk and lemon curd using a mixer on high speed until smooth and thick. Pour the filling into the cooled crust, using a spatula or the back of a spoon, to create a slight peak in the middle. Freeze, uncovered, for at least 2 hours. If storing longer, remove from the freezer after 2 hours, cover and return to the freezer. May be stored in the freezer for up to 48 hours.

For serving:

Garnish with whipped cream and lemon slices, if desired. If the pie was stored in the freezer overnight or longer, remove it from the freezer 5-10 minutes before slicing.

Enjoy!

ORANGE & FIELD TIP: You may feel like you have extra filling when pouring it into your crust. Create a slight peak in the middle of the pie using a spatula or the back of a spoon and all of that delicious filling will fit perfectly.