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Baking Is Science For Hungry People: Strawberry-Lemon Icebox Pie

Hello Baking Fiends!

I had a special request from a friend to make a Lemon Icebox Pie for dessert. So I looked up a bunch of recipes and found these three that I really wanted to base my pie off of: AllRecipes’ Lemon Icebox Pie III, Emeril’s Lemon Icebox Pie, and Papa’s Lemon Icebox Pie.

So, typical me, I basically combined some elements from all of these recipes, added a Strawberry twist of my own, and came up with my own creation! Shocked? I figured you would be!

Strawberry-Lemon Icebox Pie!

What you’ll need:
1 box of Vanilla Wafers (you’ll use all but maybe 12 wafers)
1 stick (1/2 cup) unsalted butter, melted
1 quart of fresh de-stemmed strawberries, divided
3 lemons
zest from 1 lemon
2 teaspoons vanilla extract
1 8oz package 1/3-less fat cream cheese, softened
1 14oz can sweetened condensed milk
1/4 cup sugar
1 8×8 cake pan or 9×9 pie pan (preferably with a lid)

What you’ll do:
First, using a food processor, a blender or a rolling pin (and some repressed anger or frustration), make the wafers into a cookie powder-like mulch. You laugh or cringe now at that description, but just do it, I dare you. Dump the cookies into a bowl.

Next purée about 5 of the small strawberries (should be a small handful in total) until it looks like a smoothie. While that is going, melt your butter in the microwave for about 45 seconds. Dump the strawberries and butter in with the wafers.

Making the crust….

Once this is mixed together really well, and it will look more like cookie dough at this point, dump the crust mix into your sprayed-with-Pam pan (I used an 8×8 cake pan), and spread it out evenly along the bottom and up the sides.

Crust to bake….

Bake your crust at 350 for 15 minutes, remove from oven and pat the bottom down (spreading it back out evenly) if needed, then bump the oven up to 425 to bake for an additional 8 minutes. Turn the oven off and remove, letting it cool.

While that is baking, in a bowl (I just used the crust bowl again) dump in the softened cream cheese, sugar, vanilla extract, condensed milk, juice of 3 lemons, zest of 1 lemon, and the pulsed (not fully puréed) remnants of another 5 small strawberries. Mix really well with a whisk until fully incorporated.

Making the filling….

And now pour the filling into the crust and spread it evenly all up the sides. Slice the remaining 4-5 strawberries into quarters, and place on top of the filling. Cover and refrigerate overnight. Enjoy!

Voilà: Strawberry-Lemon Icebox Pie!

Verdict on this was “delicious” across the board. This was definitely very lemony, so if you don’t like as much lemon, I would maybe only juice 2 lemons instead of 3. However I was impressed with how well the crust turned out, and think it would be fun to try other fruit purées in them, maybe even in place of the butter! Hmmm. Mmmm. 🙂

Craft You Later,
Beth

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