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Lemon Icebox Pie

Lemon Icebox Pie Recipe

Here’s a classic Eagle Brand recipe from the 1940’s... when they had ice boxes !

Prep Time: 15 minutes plus chilling time
Serving: 6-8


1 1/2 cups (375 mL) vanilla wafer crumbs (approx 40 wafers)
1/4 cup (50 mL) butter, melted
1 envelope (9.5 g) unflavoured gelatin
1 3/4 cups (425 mL) water
1 can (300 mL) Regular or Low Fat Eagle Brand® sweetened condensed milk
1 pkg (3 oz) or 6 tbsp (90 mL) pre-sweetened lemonade flavour drink crystals


1.  Combine crumbs and butter; press firmly on bottom and up side of 9" pie plate. Chill.
2.  In small saucepan, sprinkle gelatin over ¼ cup water; let stand for 1 minute. Over low heat, stir until gelatin dissolves; set aside.
3.  In medium mixing bowl, combine Eagle Brand, remaining 1½ cups water and lemonade crystals; mix well. Stir in gelatin mixture.
4.  Pour into prepared crust. Chill at least 3 hours or until set. Garnish as desired.

[+] Comments

Review on 8/1/2013 12:14:00 AM by

This isn't the Lemon Icebox pie we have eaten for the past 50 years! It was made just like your Lemon Meringue pie recipe, but with cream cheese instead of water and gelatin. It wasn't cooked, the lemon juice cooked the eggs, so I was told. In 50 years enjoyed it and never was sick.

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