Lemon Raspberry Icebox Pie With An Oreo Crust Recipes

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LEMON-RASPBERRY ICEBOX PIE WITH AN OREO CRUST



Lemon-Raspberry Icebox Pie With an Oreo Crust image

Make and share this Lemon-Raspberry Icebox Pie With an Oreo Crust recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 (9 inch) Oreo cookie pie crusts (store-bought or homemade, 9-inch crust)
2 (3 ounce) packages cream cheese, softened (full fat)
1 (14 ounce) can sweetened condensed milk
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
1 pint fresh raspberry (plus more for garnish)
1 cup cold heavy cream
2 tablespoons powdered sugar, sifted

Steps:

  • If using a store-bought crust, prebake it according to package directions and let it cool.
  • Refrigerate crust until needed.
  • In a bowl, beat the cream cheese and condensed milk together using an electric mixer on med-high speed until smooth and fluffy (about 2 minutes).
  • Add in the lemon juice and continue beating for 1 minute.
  • Blend in the vanilla; scrape mixture into the chilled pie crust; smooth the top with the back of a spoon.
  • Cover with loosely tented foil and refrigerate for at least 2 hours but preferably longer and up to overnight.
  • Shortly before ready to serve, scatter the raspberries evenly over the pie.
  • Using a chilled bowl and chilled beaters, beat the cream until it holds soft peaks.
  • Add in the powdered sugar and continue to beat until stiff but not grainy.
  • Spoon over the raspberries, smoothing it with a spoon.
  • Slice and serve right away, garnishing each slice with additional raspberries.

Nutrition Facts : Calories 509.3, Fat 31.7, SaturatedFat 16.1, Cholesterol 81.3, Sodium 325.1, Carbohydrate 51.1, Fiber 3, Sugar 37.2, Protein 8.1

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