Cracker Barrel Old Country Stores Lemon Ice Box Pie Recipes

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CRACKER BARREL LEMON ICEBOX PIE



Cracker Barrel Lemon Icebox Pie image

This is the creamy summer treat that's served at Cracker Barrel. It's a perfect blend of not too tart, not too sweet. And to top it off, it's a cinch to make. I was a little leery of using raw egg yolks without cooking the pie, but a RecipeZaar Groupie assured me that it's safe.

Provided by Janny7

Categories     Pie

Time 5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

1 graham cracker crust (8-inch or 9-inch)
1 (14 ounce) can sweetened condensed milk
3 egg yolks
6 tablespoons lemon juice
4 ounces Cool Whip
14 vanilla wafers

Steps:

  • Combine milk, egg yolks and lemon juice with a wire whip.
  • Pour into pie shell.
  • Arrange vanilla wafers around pie, pushing into the filling so that only half the wafer is showing.
  • Spread Cool Whip over top evenly.
  • Cover with plastic wrap and freeze for at least 2 hours.
  • Serve very cold.

Nutrition Facts : Calories 423, Fat 18.9, SaturatedFat 8.4, Cholesterol 87.7, Sodium 272.4, Carbohydrate 58.4, Fiber 0.7, Sugar 42, Protein 6.8

LEMON ICE BOX PIE (FROZEN - CRACKER BARREL COPYCAT)



Lemon Ice Box Pie (Frozen - Cracker Barrel Copycat) image

I had the Lemon Ice Box Pie at Cracker Barrel, and was determined to find a copycat. I've adapted this recipe, and I think it fits the bill!

Provided by Connie K

Categories     Pie

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

1 graham cracker crust
1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice
yellow food coloring
8 ounces whipped topping
vanilla wafer cookie

Steps:

  • Mix sweetened condensed milk and lemon juice and beat on medium high speed until well blended.
  • Fold in 1/3 of the whipped topping and 2 drops yellow food coloring.
  • Pour filling into crust; carefully smooth remainder of whipped topping on top of lemon filling.
  • Place vanilla wafer cookies around the edge of the pie (can do this right before serving if you prefer a crisper cookie).
  • Cover pie and place in freezer.
  • Pie may be kept in freezer for several days until ready to serve.
  • Take from freezer 10- 15 minutes before serving.

Nutrition Facts : Calories 517.1, Fat 24.6, SaturatedFat 11.2, Cholesterol 52.9, Sodium 363.9, Carbohydrate 68.7, Fiber 0.7, Sugar 55, Protein 8.3

COPYCAT CRACKER BARREL HASH BROWN CASSEROLE



Copycat Cracker Barrel Hash Brown Casserole image

Creamy, cheesy, easy, and the star of the breakfast, brunch, or dinner table. Comfort food at its finest!

Provided by lutzflcat

Categories     Potato Casseroles

Time 1h5m

Yield 10

Number Of Ingredients 12

cooking spray
1 (30 ounce) package frozen shredded hash browns, thawed
2 ½ cups shredded Colby cheese, divided
1 (10.5 ounce) can cream of chicken soup
8 ounces sour cream
⅔ cup finely chopped onion
¼ cup unsalted butter, melted
1 large egg, beaten
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
chopped parsley for garnish (optional)

Steps:

  • Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
  • Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
  • Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
  • Garnish with chopped parsley and serve hot.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 20.5 g, Cholesterol 75.8 mg, Fat 23 g, Fiber 1.4 g, Protein 11.6 g, SaturatedFat 14.3 g, Sodium 592.8 mg

EASY COPYCAT CRACKER BARREL HASH BROWN CASSEROLE



Easy Copycat Cracker Barrel Hash Brown Casserole image

As prices increase across the nation, most people are cutting back on eat-out food and are trying to recreate restaurant favorites at home. This casserole is my rendition of the Cracker Barrel® hash brown casserole.

Provided by thedailygourmet

Categories     Potato Casseroles

Time 40m

Yield 10

Number Of Ingredients 9

nonstick cooking spray
1 (26 ounce) package frozen hash brown potatoes, thawed
1 (10.75 ounce) can cream of chicken soup
1 (8 ounce) package shredded Colby-Jack cheese, divided
4 ounces sour cream
4 ounces full-fat plain Greek yogurt
3 tablespoons unsalted butter
salt and freshly ground black pepper to taste
¼ teaspoon smoked paprika

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x12-inch casserole dish with nonstick cooking spray.
  • Drain hash browns. Combine hash browns, soup, 5 ounces of shredded Colby-Jack cheese, sour cream, Greek yogurt, butter, salt, pepper, and paprika in a large bowl. Pour mixture into the prepared dish. Sprinkle remaining cheese on top.
  • Bake in the preheated oven until casserole is bubbling and cheese has melted, 35 to 40 minutes.

Nutrition Facts : Calories 242.9 calories, Carbohydrate 16.9 g, Cholesterol 40.8 mg, Fat 20.5 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 11.6 g, Sodium 410.5 mg

CRACKER BARREL OLD COUNTRY STORE'S LEMON ICE BOX PIE RECIPE



Cracker Barrel Old Country Store's Lemon Ice Box Pie Recipe image

Provided by á-174942

Number Of Ingredients 6

1 graham cracker crust - (8" or 9" dia)
1 can sweetened condensed milk - (14 oz) (Eagle brand reccomended)
3 egg yolks
3 ounces Minute Maid pure lemon juice
4 ounces Cool Whip
14 vanilla wafers

Steps:

  • Combine milk, yolks and lemon juice with wire whip. Pour into pie shell. Arrange vanilla wafers around pie pushing into the filling so only 1/2 the wafer is showing. Spread cool whip over top evenly, and cover with saran wrap. Put in freezer at least 2 hours. Serve very cold. This recipe yields ?? servings.

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