Sunday, May 1, 2011

Strawberry Lemonade Icebox Pie

You never hear of Icebox Pies or Cakes anymore.  And for why I have no idea.  They are so easy to assemble, use few ingredients, have endless combinations and are simply delicious.  This particular one is a favorite of ours at the end of a long hot summer day.  It is so bright and refreshing while being cool and creamy.  And if anyone knows me, even just a little, they'll know that I am obsessed with the scent and flavor of lemons.  Heck, sometimes I'll slice some up for no other reason than to just rub them into my cutting board.  That way I can smell lemons all day long.  And my children, they will each split a lemon and suck on it like a popsicle.  I may have eaten a few too many while they were still in my tummy.

1 1/2 cups graham cracker crumbs
3 T. of sugar
1/3 cup of melted real unsalted butter
1 Large tub of Cool Whip
1 container of frozen lemonade concentrate (slightly melted)
zest from 1 lemon
juice from 1/2 of lemon
1-14oz. can of sweetened condensed milk
1 cup of fresh strawberries (rinsed/ diced)

-Preheat oven to 350*.  In a medium mixing bowl combine the first 3 ingredients in the order shown above.  Once graham cracker mixture is evenly moist, press it firmly into the bottom of a 9" glass pie pan.  You want to make sure to create a slight edge about a 1/2" around the edge of the crust.  Bake for 8 minutes; remove to cool.  Meanwhile for the filling, mix together the remaining ingredients in a large mixing bowl.  Once pie crust has completely cooled, spoon in filling (you may have some leftover-just freeze it in tupperware for a frozen scooped treat for another time).  Toss pie into the freezer (making sure to have it level) over night to properly set and freeze.  Serves 8.  Enjoy!


  1. What size frozen lemonade concentrate?

  2. Uuummmmm, you know one of the standard-sized frozen cylinders..... makes 2 qt.'s if you were adding water to make juice :)