Howdy Y’all! Poppin’ in to post the lemon icebox pie recipe I promised to Dicey. This is a slacker version cause, well, I am a RDOS that specializes in slack. Plus it’s good!
Lemon Icebox Pie
Prep: 10 minutes, unless you’re me, then it’s more like 20.
1-6 ounce (or whatever the equivalent is) can of frozen lemonade. Frozen limeade also works, but then it becomes lime icebox pie. Thaw it first, but already knew that, right?
1-8ounce container of Cool Whip. You can also whip up fresh whippin’ cream, but this is a slacker pie, remember.
1 can condensed milk. The smaller can. I think it’s like 6 or eight ounces. Just don’t use the bigger one or you’ll have a bowl of lemon glop.
1 graham cracker crust. I use the sto’ bought one cause slacker, but if you want to crush graham crackers and mix in melted butter and make your own, then, you do you!
Combine all three ingredients (use a wire whisk if you want, but I prefer to use my blender cause remember I am a slacker RDOS and can’t be bothered with all that effort.)
Glop it all into the pie crust. Smooth it out, but again you already knew that, right?
Chill it for a couple of hours. This means put it in the fridge, not hang out with it whilst sippin’ cocktails. However, if you sip cocktails while the pie is in the fridge, I won’t judge. ETA: you can pop it in the freezer for about an hour. It gets firmer that way. Don’t sip too many cocktails and forget about it. Maybe set a timer.
Glop more cool whip or whipped cream on top when you serve if that’s your thing.
There are versions with a cooked fillin’ and a meringue toppin’. If you want that, then google is your friend.
There you have it. Enjoy!