vicious sweet tooth

We had plans to attend a friend’s birthday on Saturday and I was in charge of bringing a “fruity dessert”, so I decided on making lemon icebox pies that we begged my mom to make us some many times growing up.  They are so easy to make, but are deliciously refreshing and light.  You seriously need to make one now!

Lemon Icebox Pie – recipe makes 2 pies or one really full pie with leftover filling.

• 1 box Pillsbury Refrigerated Pie crust, 2 crusts
• 1- 12 oz can of Minute Maid frozen lemonade concentrate, thawed
• 1 -14 oz can of sweetened condensed milk
• 1 12 oz tub of Lite Cool Whip, thawed
• 1 lemon (optional)

Make sure dough has come up to room temperature.  Place pie dough into 9″ or 10″ pie pan and poke holes in dough to allow steam to escape.  Pre- bake pie crust on 450 degrees for about 8-10 mins. Keep your eye on the pie to make sure it doesn’t get too brown.  You just want it lightly brown.  Let cool. 

While cooling, mix the remainder of the ingredients (lemonade thru cool whip) until well combined.  Feel free to add some fresh lemon juice.  I was going to, but forgot.

Once well combined, pour mixture into cooled pie crust and place in refrigerator for several hours, preferably overnight, to set up.

You can either leave as is, or add something to the top to jazz it up.  I decided to add a little lemon zest and lemon curl to spice up mine.

Yummy!  This is seriously so simple, yet so delicious.  Bon Appetite!