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Cherry-Lemon Icebox Pie

This recipe makes a nice and refreshing finish to a heavy meal. -Mary Weller, Twin Lake, Michigan
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1-1/2 cups heavy whipping cream
  • 1 can (21 ounces) cherry pie filling

Directions

  • Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
  • In a large bowl, whisk the milk, lemon juice and extracts until thickened, about 2 minutes. Beat cream until stiff peaks form; fold into milk mixture. Pour into crust.
  • Refrigerate for 30 minutes; spoon pie filling over the top. Refrigerate for at least 2 hours before serving.
Nutrition Facts
1 piece: 525 calories, 28g fat (16g saturated fat), 83mg cholesterol, 194mg sodium, 63g carbohydrate (46g sugars, 1g fiber), 6g protein.

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