Thursday, June 28, 2012

Old School - Southern Lemon Icebox Pie Recipe

It's been blistering hot here lately. Usually it's not nearly this hot for another month or so.

I know, I know, you don't really want to hear me whine about how sticky and hot everything is. Sorry!

Anyhow, the heat made my husband get in the mood for a chilled creamy pie and as soon as he mentioned that, I was all over it. Normally I would make my Ultimate Banana Cream Pie but sometimes it's nice to change things up so I decided to make my version of a old fashioned Southern dessert - Lemon Icebox Pie. 

I changed things up by making a vanilla oreo crust, instead of using graham crackers, and then added some cream cheese to the filling to make it even creamier, almost cheesecake-like. 

Oreo crumbs + butter =  very good place to start

In a mixing bowl, blend cream cheese and egg yolks together until smooth. 

Pour in sweetened condensed milk, vanilla, lemon juice and zest. Oh, and a tablespoon of flour. 


Pour the lemony creamy goodness into the prepared crust. 

Bake at 325 for about 20 minutes. You want it to be set, like a really firm pudding, so it should still have a bit of jiggle to it when you remove it from the oven. 

Allow to cool, chill for a few hours and enjoy with a nice dollop of fresh whipped cream! 


Southern Lemon Icebox Pie 
Serves 8

20 vanilla oreos
3 tbsp. butter, melted
1 can sweetened condensed milk
6 oz. cream cheese, softened 
4 egg yolks
3/4 cup lemon juice
zest of 2 lemons
1 tbsp. flour
1 tsp. vanilla

whipped cream (optional topping but encouraged)

Preheat oven to 325. 

In a blender or food processor, crush oreos until they resemble large crumbs. Add melted butter and stir together. Press into the bottom and up the sides of a pie pan. Set aside.

In a large mixing bowl, cream together cream cheese and egg yolks until smooth. Blend in remaining ingredients; pour into prepared pie crust. 

Bake at 325 for 18-22 minutes. The pie should be somewhat set but still jiggly when you gently shake it. Allow to cool and then chill for a few hours before serving. Top with whipped cream and enjoy! 


  1. I love anything lemon flavored but you really had me at the "almost cheesecake-like" because there are few things in life I like better than cheesecake :)

    I still think you are brave for baking. Even with AC I dread turning on the oven ... though I could make an exception for lemon cheesecake-like stuff.

    1. It really is pretty darn close to cheesecake. You could even bake it in a springform pan if you wanted to.

      I'm not brave. I just can't help myself when it comes to baking.


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