Cracker Barrel Lemon Icebox Pie |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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This is the creamy summer treat that's served at Cracker Barrel. It's a perfect blend of not too tart, not too sweet. And to top it off, it's a cinch to make. I was a little leery of using raw egg yolks without cooking the pie, but a RecipeZaar Groupie assured me that it's safe. Ingredients:
1 graham cracker crust (8-inch or 9-inch) |
1 (14 ounce) can sweetened condensed milk |
3 egg yolks |
6 tablespoons lemon juice |
4 ounces cool whip |
14 vanilla wafers |
Directions:
1. Combine milk, egg yolks and lemon juice with a wire whip.
2. Pour into pie shell.
3. Arrange vanilla wafers around pie, pushing into the filling so that only half the wafer is showing.
4. Spread Cool Whip over top evenly.
5. Cover with plastic wrap and freeze for at least 2 hours.
6. Serve very cold.
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