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.
Course Dessert
Cuisine American
Keyword 4 Layer Lemon Icebox Pie
Cook Time 25 minutesminutes
Refrigerate for several hours or overnight to allow the pie to set up and chill. 4 hourshours
Servings 12servings
Author Gina Abernathy
Ingredients
Layer 1
1stickbuttermelted
1cupall purpose flour
1cupchopped pecans
Layer 2
8ouncescream cheese, softened
1cup sugar
8ouncesCool Whipthawed
Layer 3
214 ounce cansSweetened Condensed Milk
1/2cupfresh lemon juice
Layer 4
8ouncesCool Whipthawed
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.