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DESSERTS

Lemon Icebox Pie with Coconut

 

Great dessert for lemon-lovers! Was a bit hesitant to make this, given all the sweetened condensed milk in the recipe, but it’s well worth the sugar indulgence? It is fabulous! It’s not an exaggeration when I say that all who’ve tried it, loved it. It’s quite wonderful (and beautiful) served with the lemon-blueberry sauce on this site.

The texture is creamy even straight out of the freezer, making it a stellar & refreshing hot-summer-night dessert. I love citrus desserts so much, especially lemon ones! This pie looks incredible and so easy to make too! Pinning this one.

This was outstanding – everyone raved about the dessert, and I would make it again in a heartbeat! The chantilly cream is a wonderful contrast to the delightful pie…and the custard has none of that “eggy” taste you usually get with lemon custard desserts. A total winner – simple, impressive, delicious and enjoyed by all after a heavy meal!

Well, I am a lemon lover. This creamy pie sounds delicious. Perfect for Easter, but I would eat this all year long. Great for the warm summer weather….and delicious cold desserts

 

I have made this as above, and a mini version in the Instant Pot. For the Instant Pot version, I halved the recipe and used a 7″ springform pan. 1 cup of water in the bottom of the IP, covered the springform pan with foil and placed on the steamer insert. 15 min at high pressure, 10 min natural release, then quick release. Came out beautifully. I’d like to try with gingersnaps instead of graham crackers, and also see how it comes out if the egg whites are whipped and folded into the lemon mixture. Great use of the lemons growing in our yard!
This is a great recipe; every one of my family members loved it. I did have a problem with too many crumbs and not enough butter to bind them for the crust. Still, I have made this a few times and the recipe is definitely a keeper.

Love the person who said this ‘was NOT an icebox pie.’ And since they are from San Francisco they show their ignorance of Southern Cooking. It’s an icebox pie because in the early days people had to keep this in their icebox, or as we know it today – a refrigerator, to keep it cold and from ruining. My mom has made this since I was a child, her mother made this wonderful pie. It’s truly a Southern standard and while like a Key Lime pie it’s not really the same thing. Don’t be so snooty next time until you gain a little understanding out of the country of its own the West Coast.

Ingredients :

1 cup graham cracker crumbs (9 whole graham crackers)
⅓ cup unsweetened shredded coconut
¼ cup coconut oil, melted
¼ teaspoon salt
8 large egg yolks
1 tablespoon lemon zest
1¾ cups nonfat sweetened condensed milk (from two 14-ounce cans)
1 cup lemon juice toasted unsweetened coconut flakes & lemon slices for garnish

Preparation:

Preheat oven to 325°F. Lightly coat a 9-inch pie pan with cooking spray. Mix graham cracker crumbs, coconut, oil and salt in a medium bowl. Press the mixture evenly into the bottom and up the sides of the prepared pan. Bake until the crust is set, but not browned, about 5 minutes. Transfer to a wire rack. Beat egg yolks and zest in a medium bowl with an electric mixer until pale and foamy, about 4 minutes. Whisk condensed milk and lemon juice in another bowl until combined. Whisk the milk mixture into the egg mixture until blended. Pour into the crust. Bake the pie until the center jiggles slightly, 20 to 25 minutes. Let cool on a wire rack for 1 hour. Cover with plastic wrap and chill for at least 2 hours or overnight. Garnish with coconut flakes and lemon slices, if desired.

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DESSERTS

Iced Pumpkin Cookies Recipe

 

Wonderful spicy iced pumpkin cookies that both kids and adults love!

Prep: 20 mins
Cook: 20 mins
Additional: 40 mins
Total: 1 hr 20 mins
Servings: 36
Yield: 3 dozen

INGREDIENTS

 

DIRECTIONS

  • Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

  • In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

  • Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

  • To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

     

Nutrition Facts

121.5 calories; protein 1.2g 3% DV; carbohydrates 22.4g 7% DV; fat 3.2g 5% DV; cholesterol 12.9mg 4% DV; sodium 120.5mg 5% DV.
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DESSERTS

Chocolate Cappuccino Cheesecake Recipe

 

This recipe becomes a favorite as soon as it is tasted. It was once referred to as ‘sinfully rich and velvety smooth’. Best if made a day before serving.

Prep: 30 mins
Cook: 1 hr
Additional: 2 hrs 30 mins
Total: 4 hrs
Servings: 12
Yield: 1 – 9 or 10 inch cake

INGREDIENTS

 

DIRECTIONS

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.

  • Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.

  • In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.

  • Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.

  • Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.

  • Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.

  • To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner’s sugar and 2 tablespoons coffee liqueur.

  • To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

     

Nutrition Facts

618.7 calories; protein 9g 18% DV; carbohydrates 45.1g 15% DV; fat 45g 69% DV; cholesterol 157.5mg 53% DV; sodium 332.5mg 13% DV.
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DESSERTS

Marbled Pumpkin Cheesecake Recipe

 

This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.

Prep: 30 mins
Cook: 1 hr 10 mins
Additional: 6 hrs
Total: 7 hrs 40 mins
Servings: 12
Yield: 1 – 9 inch cake

INGREDIENTS

 

 

DIRECTIONS

  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.

  • In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

  • Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

  • Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

     

Nutrition Facts

350 calories; protein 5.8g 12% DV; carbohydrates 26.8g 9% DV; fat 25.3g 39% DV; cholesterol 101.1mg 34% DV; sodium 220.7mg 9% DV.
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