4 Layer Lemon Icebox Pie
Tart lemon juice and a creamy center make this a dessert that is hard to resist. When life gives you lemons, make a lemon pie! A Southern Classic.
Servings: 12 servings
Calories: 386kcal
Ingredients
Layer 1
- 1 stick butter melted
- 1 cup all purpose flour
- 1 cup chopped pecans
Layer 2
- 8 ounces cream cheese, softened
- 1 cup sugar
- 8 ounces Cool Whip thawed
Layer 3
- 2 14 ounce cans Sweetened Condensed Milk
- 1/2 cup fresh lemon juice
Layer 4
- 8 ounces Cool Whip thawed
Instructions
- Layer 1: Preheat oven to 350 degrees. Melt butter. In a bowl, mix the butter, flour, and pecans. Spread in a 13" X 9" casserole dish and press down with your fingers making sure to cover the bottom of the dish. Bake for 25 minutes. Cool completely.
- Layer 2: With a mixer, mix the cream cheese and sugar. Fold in Cool Whip and spread over the crust.
- Layer 3: With a mixer, mix the sweetened condensed milk and lemon juice. Spread over the cream cheese layer.
- Layer 4: Spread the rest of the Cool Whip over the top of the pie. Refrigerate for several hour or overnight before serving.
Nutrition
Calories: 386kcal | Carbohydrates: 37g | Protein: 4g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 148mg | Potassium: 125mg | Fiber: 1g | Sugar: 27g | Vitamin A: 523IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg
