LEMON ICEBOX PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h25m
Yield 6 servings
Number Of Ingredients 13
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.
NO-BAKE LEMON ICEBOX PIE
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
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
LUBY'S LEMON ICEBOX PIE RECIPE
Provided by á-178788
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees In a medium bowl, combine milk, egg yolks, lemon juice and lemon peel. Mix until well blended; pour into prepared crust Bake for 5 minutes. Refrigerate at least 2 hours. Preheat oven to 350 degrees. In a large bowl, beat egg whites until soft peaks form. Add sugar, a tablespoon at a time, beating constantly until stiff peaks form. Spread over filling to edge of crust. Bake 12 to 15 minutes or until lightly browned. Refrigerate until served.
LUBY'S CAFETERIA HAWAIIAN DELIGHT PIE
This is one of their "most requested recipes". Be sure to thoroughly drain pineapple in a wire strainer BEFORE measuring.
Provided by Miss Annie
Categories Pie
Time 1h5m
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- In medium bowl, beat together butter, sugar, eggs, flour, and cornmeal until well blended.
- Add drained pineapple, coconut, and vanilla, mixing well. Pour into pie shell.
- Bake 45 minutes, or until wooden pick inserted in center comes out "almost" clean (filling will be very moist).
LUBY'S CAFETERIA BUTTERNUT BROWNIE PIE
Make and share this Luby's Cafeteria Butternut Brownie Pie recipe from Food.com.
Provided by Molly53
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F.
- Lightly grease or spray with cooking spray a 9" pie plate.
- In large mixing bowl, beat egg whites and baking powder until soft peaks form.
- Add cream of tartar, beating constantly. Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form.
- Using a rubber scraper, fold in graham crackers and pecan pieces.
- Spoon into pie plate.
- Bake 30 minutes or until wooden pick inserted in center comes out clean.
- Cool completely on wire rack.
- In chilled small bowl using chilled beaters, beat cream just until it begins to thicken.
- Add remaining 1/4 cup of sugar and vanilla and continue beating until stiff peaks form, taking care not to overbeat.
- Top pie with whipped cream.
- Sprinkle with pecans and refrigerate until served.
Nutrition Facts : Calories 430.9, Fat 23.3, SaturatedFat 8.1, Cholesterol 40.8, Sodium 161.6, Carbohydrate 53, Fiber 2, Sugar 39.5, Protein 5.3
LUBY'S CAFETERIA'S CHOCOLATE ICEBOX PIE
Rich and delicious! This is one of Luby's most requested recipes. Note that cooking time does not include chilling time.
Provided by Kim D.
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan, combine 2 cups milk, sugar, cocoa, and butter.
- Bring to a boil over medium heat.
- In a medium mixing bowl, mix cornstarch and water until cornstarch is completely dissolved.
- Stir in remaining 1/2 cup milk.
- Whisk in egg yolks and vanilla until well blended.
- Gradually add cornstarch mixture to mixture in saucepan, stirring constantly with a whisk.
- Cook, stirring constantly, for about 2 minutes or until mixture is thickened and smooth.
- Add mashmallows and stir until marshmallows are melted and mixture is smooth.
- Pour into pie shell.
- Press plastic wrap diretly onto filling.
- (This prevents the formation of a tough, dry"skin" while cooling).
- Refrigerate at least 2 hours.
- Remove plastic wrap and top with whipped cream.
- Garnish with chocolate curls.
- ~NOTE~to make chocolate curls, shave from a chocolate candy bar using a pototo peeler.
Nutrition Facts : Calories 383.8, Fat 14.1, SaturatedFat 5.4, Cholesterol 83.7, Sodium 181.9, Carbohydrate 60.9, Fiber 1.3, Sugar 37, Protein 5.6
LUBY'S CAFETERIA LEMON ICEBOX PIE
One of the most requested recipes from Luby's 50th Anniversary Cookbook. Use real lemons for the very best flavor.
Provided by Molly53
Categories Dessert
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- In medium bowl, combine sweetened condensed milk, egg yolks, lemon juice and lemon peel.
- Mix until well blended.
- Pour into crust.
- Bake 5 minutes.
- Refrigerate at least 2 hours.
- In large bowl, beat egg whites until soft peaks form.
- Add sugar, a tablespoon at a time, beating constantly until stiff peaks form.
- Spread over filling making sure to go to edge of crust.
- Bake 12 to 15 minutes or until lightly browned.
- Refrigerate until served.
Nutrition Facts : Calories 377.6, Fat 14.6, SaturatedFat 5.2, Cholesterol 139.5, Sodium 274.6, Carbohydrate 54.3, Fiber 0.6, Sugar 45.3, Protein 8.9
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