icebox pie

Extra Creamy and smooth, this Cream Cheese Pie recipe creates the most luxurious Icebox Pie. Very easy to make, this pie is wonderful on Holidays or as a summertime dessert.

Old Fashioned Cream Cheese Pie

graham crackers crumbs (*about 12 whole graham crackers)

butter

oz cream cheese (*softened)

lg eggs

sugar

tsp vanilla extract

lemon juice

sour cream

tbsp sugar

Preheat oven to 350℉.

Place graham crackers in a food processor and process until crumb are formed or place them in a zipped topped plastic bag and crush them with a rolling pin.

Place crumbs into a medium sized mixing bowl. Add melted butter to crumbs and mix until well combined. Mixture will be granular and look similar to rough sandy.

Transfer cookie crumbs into a 9 inch pie pan. Using the back of a 1/4 cup measuring cup press cookie mixture tightly into the bottom of the pie pan and up the sides.

Bake for 10-12 mins. Remove from oven and set aside.

Graham Craker Crust

To a stand mixer or large mixing bowl add cream cheese and beat until smooth.

Add sugar, vanilla and lemon juice. Continue beating umtil well combined.

Add 1 egg and beat until smooth. Scrape down sides of bowl and repeat with second egg.

Pour filling into graham cracker crust. Bake for 15-20 mins.

Pull from oven and let cool for 5 mins.

Cream Cheese Pie Filling

Meanwhile, mix sour cream, sugar and vanilla together until smooth.

Gently spread sour cream mixture over pie.

Return to oven to bake an additional 10 mins.

Let cool for about 10 mins and then place in refrigerator to chill for 5 hours before serving.

Sour Cream Topping

This creamy no-bake Banana Pudding Icebox Pie is the perfect summer treat. Filled with flavors of the quintessential Southern dessert, banana pudding, this pie will keep you coming back for more!

Banana Pudding Icebox Pie

butter (melted)

salt

blocks cream cheese (softened)

milk

3.4 oz box instant banana cream pudding mix

vanilla extract

whipping cream

banana slices (about two bananas)

vanilla wafers (place cookies

whipped cream

Prepare your crust by combining vanilla wafer cookie crumbs, butter and salt until all crumbs are moistened and pressing it into the bottom of a 9-inch springform pan. Refrigerate the crust while you prepare the filling.

In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese and sugar until smooth. This should take about 2-3 minutes.

Add milk, vanilla extract, and dry banana cream pudding mix to the bowl with the cream cheese mixture and beat until smooth, about another 2-3 minutes. Set aside while you prepare the whipped cream.

In a medium bowl, beat heavy whipping cream until soft peaks form*. Add powdered sugar to bowl and beat until stiff peaks form**. Fold whipped cream into cream cheese mixture using a rubber spatula. Be patient as the mixture will look like it&#039;s not coming together at first, but it will.

Remove crust from the refrigerator and spray the sides of the pan with nonstick cooking spray. Line the sides of the pan with parchment paper to keep the filling from sticking from the pan when ready to serve.

Pour filling over the top of the crust and smooth out into an even layer. Place pie in the freezer for 4-5 hours until set.

When ready to serve, remove the outer edge of the springform pan and parchment paper from the pie. Place a layer of sliced bananas on top of the pie, starting with the outer edge and working your way toward the center, covering the top of the pie.

Top the banana layer with an even layer of crushed vanilla wafers and pipe whipped around the edge of the pie. Add more sliced bananas in a standing position around the perimeter of the pie, using the whipped cream to secure them. Slice pie with a clean knife, Enjoy!

A vintage icebox pie made with cream cheese, condensed milk and cherry pie filling.

Cherry-O Cream Cheese Pie

graham cracker crust

(8 ounce) package cream cheese,

sweetened condensed milk (see *note)

(21 cherry pie filling

Lemon butter pie just might be the best discovery of the summer ~ an easy (almost) no-bake icebox pie with huge lemon flavor and a texture you just have to taste to believe!

Lemon Butter Pie

graham cracker crumbs

Tbsp butter, melted

eggs

unsalted butter,

Preheat oven to 350F. Butter a shallow 9 inch pie dish.

Mix the graham cracker crumbs with the melted butter. I find this works best if I use my fingers. Once it&#39;s all combined and evenly moistened, gently press it into your pie dish. Don&#39;t worry about messy edges, one of the charms of this lemon pie is the ragged crumb crust.

Bake the pie crust for 8 minutes, then set aside to cool.

To make the lemon butter filling put the lemon juice, eggs and yolk, and sugar into a medium sized heavy saucepan. Whisk everything together well.

Heat, whisking or stirring constantly, over medium to medium high heat until the mixture thickens and reaches 180F.  I like to use a silicone whisk and spoonula for this job because it makes it easy to scrape the pan completely as the curd cooks.  Note: if you haven&#39;t made curd or egg thickened sauces or puddings before you may want to stick to medium heat.

Push the lemon curd through a strainer to remove any stray lumps of egg. Stir to cool the curd to 140F (this won&#39;t take long.)

Transfer to a food processor and turn the machine on. Add the pieces of butter, one at a time, letting each incorporate before adding the next.

Turn the creamy lemon into your pie crust and spread out evenly. Refrigerate the pie for at least several hours before serving. If you would like a firmer consistency you can pop the pie in the freezer.

Serve the pie cold, or even frozen. If serving straight from the freezer you may want to let it sit on the counter for 10 minutes or so to soften a bit.

Creamy and slightly tart lemon filling is baked into a sweet and sugary homemade graham cracker crust for a light lemon icebox pie.

Lemon Icebox Pie

(10 whole sheets) finely crushed graham crackers

unsalted butter (melted)

(10 ounce) can sweetened condensed milk

egg whites (room temperature)

cream of tartar

Preheat oven to 350 degrees.

Combine all the pie crust ingredients in a large mixing bowl until crumbs are thoroughly coated with the butter.

Press the crumb mixture into the bottom and up the sides of a 9-inch round pie plate.

Bake for approximately 10 minutes or until lightly browned. Allow pie crust to cool completely before proceeding.

For the pie crust:

Leave the oven at 350 degrees.

Separate the eggs, reserving the whites and yolks in separate bowls. Set egg whites aside.

Beat egg yolks until frothy.

Add sweetened condensed milk.

Leaving the mixer on, add the lemon juice.

Once combined, pour mixture into the pie crust.

For the pie:

In a separate bowl, beat the reserved egg whites at medium-high speed whites until soft peaks form.

Reduce the speed and slowly add the sugar and the cream of tartar. Increase the speed back to medium-high and continue to beat until stiff peaks form.

Top pie with the meringue.

Bake pie at 350 degrees for about 10 minutes or until meringue is browned a little on top.

Cool completely, then chill the pie in the refrigerator for at least four hours.

For the meringue:

Top 6 icebox pie recipes from across the web

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Old Fashioned Cream Cheese Pie

Banana Pudding Icebox Pie

Banana Pudding Icebox Pie

Cherry-O Cream Cheese Pie

Lemon Butter Pie

Lemon Icebox Pie

Top 6 icebox pie recipes from across the web

The most viewed icebox pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Old Fashioned Cream Cheese Pie

Banana Pudding Icebox Pie

Banana Pudding Icebox Pie

Cherry-O Cream Cheese Pie

Lemon Butter Pie

Lemon Icebox Pie

The most viewed icebox pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine