Sugar Free Lemon Icebox Pie Recipes

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LEMON ICEBOX PIE



Lemon Icebox Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h25m

Yield 6 servings

Number Of Ingredients 13

12 graham crackers
1/3 cup salted butter, melted
1/3 cup granulated sugar
2 cups heavy cream
1/2 cup powdered sugar
2 teaspoons vanilla extract
1 cup lemon curd
8 ounces cream cheese, at room temperature
1/2 cup sweetened condensed milk
1/4 cup blackberries
1/4 cup raspberries
1/4 cup fresh mint leaves
1/3 cup powdered sugar

Steps:

  • For the crust: Preheat the oven to 350 degrees F.
  • Break the graham crackers, add them to a food processor and process to fine crumbs. Add the melted butter and granulated sugar and process until well combined; the texture should be that of dry sand.
  • Using the back of a measuring cup, press the crumbs firmly into a 9-inch round pie dish. Put the pie dish on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool while making the filling.
  • For the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar and vanilla until stiff. Set aside.
  • To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined.
  • Pour the filling into the cooled pie shell. Top with the remaining whipped cream and use the back of a spoon to spread it and make peaks. Freeze, uncovered, for at least 2 hours. (If storing longer, after 2 hours in the freezer remove, cover and return to the freezer. Store for up to 48 hours in advance. If freezing overnight or longer, remove from the freezer 10 to 12 minutes before slicing.)
  • For serving: If desired, top with the blackberries, raspberries and mint. Dust with powdered sugar.

LEMON ICEBOX PIE I



Lemon Icebox Pie I image

This easy lemon pie has a meringue topping. Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs.

Provided by Linda

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Yield 8

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust
1 (14 ounce) can sweetened condensed milk
3 egg yolks
½ cup lemon juice
3 egg whites
5 teaspoons white sugar

Steps:

  • Preheat broiler to 500 degrees F (260 degrees C).
  • In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker crust.
  • In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling.
  • Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.

Nutrition Facts : Calories 344.5 calories, Carbohydrate 50.4 g, Cholesterol 93.5 mg, Fat 13.4 g, Fiber 0.5 g, Protein 7.5 g, SaturatedFat 4.8 g, Sodium 256.7 mg, Sugar 41.2 g

NO-BAKE LEMON ICEBOX PIE



No-Bake Lemon Icebox Pie image

Lemon lovers and lazy bakers alike will adore this easy, no-bake pie!

Provided by By Annalise Sandberg

Categories     Dessert

Time 8h

Yield 8

Number Of Ingredients 8

1 1/2 cups graham cracker crumbs (10 to 12 whole crackers)
1/4 cup packed light or dark brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted
8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 tablespoon grated lemon peel

Steps:

  • In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
  • In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
  • Serve with whipped cream if desired.

Nutrition Facts : Calories 440, Carbohydrate 48 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 40 g, TransFat 1 g

ALMOST SUGAR-FREE/FAT-FREE LEMON ICE BOX PIE



Almost Sugar-Free/Fat-Free Lemon Ice Box Pie image

Make and share this Almost Sugar-Free/Fat-Free Lemon Ice Box Pie recipe from Food.com.

Provided by Bren in LR

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/4 cups graham cracker crumbs
1/4 cup Splenda brown sugar blend
6 tablespoons butter, melted
1/2 cup fresh lemon juice
1 (1/4 ounce) envelope unflavored gelatin
1 (4 ounce) box sugar-free lemon pudding mix (not instant)
1 (3 ounce) box sugar-free lemon gelatin
1/3 cup Splenda sugar substitute
2 eggs, beaten
2 1/2 cups water
2 cups thawed sugar-free Cool Whip

Steps:

  • Combine the graham cracker crumbs. Splenda brown sugar blend and melted butter and mix well. Press mixture into the bottom of 9-inch pie plate. Bake at 375 degrees for 8 minutes. Allow to cool completely before filling.
  • In a bowl, combine the lemon juice and unflavored gelatin; set aside to bloom.
  • In a saucepan, whisk together the pudding and pie filling mix, lemon gelatin and sugar substitute. Gradually add beaten eggs and then the water.
  • Mix until completely smooth and then, stirring constantly, bring to a rolling boil over medium heat. Remove from heat and cool slightly. Add the lemon juice and gelatin mixture.
  • Stir until completely combined and refrigerate about 1 1/2 hours or until thickened and beginning to gel. With a whisk, fold in the Cool Whip.
  • Pour into the graham cracker crust and return to refrigerator until completely set.

Nutrition Facts : Calories 278.1, Fat 11.3, SaturatedFat 6.1, Cholesterol 69.4, Sodium 368.2, Carbohydrate 36.4, Fiber 0.4, Sugar 9.2, Protein 9.2

SUGAR FREE LEMON ICE BOX PIE



Sugar Free Lemon Ice Box Pie image

Got this recipe from my sis who is diabetic. Now I make it for my Mother & DH, but you certainly don't have to be diabetic to enjoy it. It is so easy & delicious.

Provided by Zipadedoda

Categories     Dessert

Time 15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 5

1 (1 ounce) box sugar-free vanilla pudding
1 (1 ounce) packet crystal lite lemonade mix (one that makes 2 qts)
1 1/2 cups milk
12 ounces Cool Whip
9 inches graham cracker crust

Steps:

  • Mix pudding, Crystal Lite and milk with mixer til starts to get thick.
  • Fold in Cool Whip.
  • Pour in graham cracker crust.
  • Refrigerate til set.
  • Many other flavors to choose . Strawberry is also great.

Nutrition Facts : Calories 434.1, Fat 26.6, SaturatedFat 15.8, Cholesterol 8.5, Sodium 274.2, Carbohydrate 46.5, Fiber 0.6, Sugar 32.8, Protein 4.4

SUGAR FREE LEMON ICEBOX PIE



Sugar Free Lemon Icebox Pie image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 5

2 packages pudding
1 tubes crystal light lemonade
3 cups milk
16 ounces sugar
2 units pie crust

Steps:

  • In a large bowl combine pudding mix and lemonade, then add milk; mixing well. Fold in Cool Whip.
  • Divide into the 2 prebaked and cooled pie crust.
  • Chill in refrigerator for at least 4 hours.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

LEMON ICEBOX PIE WITH CREAM CHEESE



Lemon Icebox Pie with Cream Cheese image

This lemon icebox pie with cream cheese is as close as you can get to the one I made in a restaurant 35 years ago. The restaurant no longer exists, but this family-sized adaptation remains a family favorite. It is very light, airy, and very refreshing topped with cherries, blueberries, or strawberries. Serve on individual plates as-is, or with your favorite fruit topping.

Provided by Gran28540

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time 3h45m

Yield 12

Number Of Ingredients 8

1 (12 fluid ounce) can evaporated milk
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
1 cup boiling water
1 ¼ cups graham cracker crumbs
¼ cup white sugar
5 tablespoons unsalted butter, melted

Steps:

  • Put a mixing bowl and the opened can of evaporated milk in the freezer. Freeze until crystals form in the milk, 30 to 45 minutes.
  • Meanwhile, mix cream cheese and sugar together in a bowl. Set aside.
  • Mix lemon gelatin with boiling water until dissolved; let cool until it starts to thicken, 20 to 30 minutes.
  • While the lemon gelatin cools, mix graham cracker crumbs with sugar in a bowl, then add melted butter. Press on the bottom and up the sides of a 9x12-inch pan.
  • Whip the gelatin mixture into the cream cheese mixture. Whip crystallized evaporated milk in the ice-cold mixing bowl until stiff. Fold whipped milk gently into the cream cheese mixture. Pour over the crust.
  • Cover the pan with plastic wrap, making sure it does not directly touch the surface of the pie. Chill for at least 3 hours, or overnight.
  • Cut into twelve 3-inch squares with a sharp knife that has been run under hot water.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 37.3 g, Cholesterol 42.4 mg, Fat 14.6 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 8.7 g, Sodium 181 mg, Sugar 32.8 g

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