When I saw this Lemon Icebox Pie, I knew that I had to make it. For a couple of reasons actually. First off, I adore anything lemon, (and PIE) and the ease of this recipe made it too simple NOT to make. Heck, it only has 5 ingredients, and one of them is water! Doesn’t get much simpler than this… or tasty.
Secondly, I loved the name. My Grandma always called her refrigerator her “icebox.” Isn’t it funny how different generations have different names for plain ‘ol every day things? Refrigerators are “iceboxes,” the couch was the “davenport,” an ottoman was called a “hassock,” and the list goes on and on. When I hear these “old fashioned” words they always make me smile, and it makes my heart a little sad, knowing that I can’t just pick up the phone and call my grandparents to chat with them.
I knew when I made this pie, I would be using the pie plate my Grandma Martin gave me when I was just a teenager. It sat in my hope chest, and I love to bake in it, it makes me feel close to her. It’s a blue enamel one that has seen better days.
Here is a better view of the pan, I used it making this Coconut Banana Cream Pie one day. Baking pies always remind me of my Grandmothers.
The coolest thing about this Lemon Icebox Pie, I had all of the ingredients on hand. It was so simple, the worst part about it was waiting for it to set in the … ICEBOX!
It made a refreshing summer dessert on a hot Sunday afternoon.
I say we get all we can out of the summer, you need to give this one a whirl and see how simple and delicious it is!
- 1 - 8 ounce Cool Whip, defrosted
- 2/3 Cup Boiling Water
- 1 Cup Ice Cold Water
- 1 -3 ounce Lemon Jello
*or your own homemade*
- 1 Lemon, Zested (divided 1/4 and 3/4)
** To make your own graham cracker crust, Combine 1 1/2 cups graham cracker crumbs with 3 Tablespoons sugar and 1/3 cup melted butter. Using a fork until all of the crumbs are moist. Using the fork or the back of a spoon, press the crumbs into the bottom and sides of a pie plate. Set aside until filling is ready)**
In a measuring cup, add 3/4 cup cold water and then enough ice to make it 1 cup.
In a medium sized, microwave safe bowl, boil 2/3 cup water.
Once it boils, remove from microwave and add 3/4 of the lemon zest and the Jello to the water. Stir until Jello is dissolved.
Add the cold water, stir until it begins to thicken.
With a spatula, fold in Cool whip.
Place in the refrigerator until it starts to set. (Mixture will be pour able) This takes about 15-20 minutes.
Pour into pie crust, smooth the top and sprinkle with remaining zest.
Place in refrigerator for about 5 hours.
Amount Per Serving:Calories: 832 Total Fat: 58g Saturated Fat: 49g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 178mg Carbohydrates: 80g Fiber: 3g Sugar: 73g Protein: 6g
Would you like to see some of my other “Hope Chest” Pie Recipes?