Strawberry Lemon Icebox Pie

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Strawberry Lemon Icebox Pie
Prep Time
40 min
Cook Time
15 min
Yield
10 slices
Recipe by: The Crumby Kitchen

The perfect pie for summer

Ingredients

Strawberry Filling - 

  • 1 ½ cups granulated sugar
  • 4 tablespoons cornstarch
  • 1 cup water
  • 1 package strawberry gelatin
  • 24 ounces sliced fresh strawberries

Lemon Pudding - 

  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 cups whole milk
  • 3 Eggland’s Best eggs (large),  yolks only
  • Pinch kosher salt
  • 2 tablespoons lemon zest, plus more for garnish
  • ½ cup fresh lemon juice
  • 2 cups whipped cream
  • 1 Premade pie crust
  • 7 large fresh strawberries
  • 6 lemon slices, cut in half

Nutrition

Serving Size
1 slice
Calories
438
Fat
16 g
  Saturated Fat
7 g
Cholesterol
94 mg
Sodium
199 mg
Carbohydrates
72 g
Dietary Fiber
2 g
Protein
5 g
Preparation

Place the pre-made pie crust in a deep-dish pie tin. Prick the bottom and sides of the dough with a fork, then bake according to package directions.

Strawberry Filling:

In a medium saucepan, add sugar, cornstarch, and water; whisk to combine.

Heat over medium heat until boiling, then reduce heat to low and simmer several minutes, until thickened.  

Remove the pan from heat and whisk in strawberry gelatin powder.

Cool slightly, then add the sliced strawberries, stirring to coat them completely.  

Pour the strawberry-gelatin mixture into the baked pie crust. Chill 2-4 hours, until set.

Lemon Pudding:

In a clean medium saucepan, whisk together the sugar and the cornstarch.

Add the milk and whisk until smooth.

Heat over medium heat and add the egg yolks, salt, and zest.

Bring to a simmer, stirring frequently, until thickened enough to coat the back of a spoon.

Remove the pan from the heat and whisk in the lemon juice. Allow to cool to room temperature.

Place a sheet of plastic wrap on top of the pudding (to prevent a “skin” from forming) and chill for 1-2 hours until set.

Gently fold the whipped cream into the pudding until well combined.

Pour over the set strawberries and use a spatula to spread it into an even layer.

Chill the pie in the refrigerator overnight or freeze for 2-3 hours until set.

Garnish with halved strawberries, lemon slices, and lemon zest, if desired. Refrigerate any leftovers.

Filed Under: Dessert, Easter, Mother's Day

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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