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Lemon Lime Icebox Pie

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Lemon Lime Icebox Pie
  • Prep 10 min
  • Total 5 hr 30 min
  • Servings 10
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Get rave reviews at your next barbecue by serving a creamy, citrusy icebox pie for dessert.
Updated Sep 20, 2016

Ingredients

  • 2 cans (14 oz each) sweetened condensed milk (not evaporated)
  • 6 egg yolks
  • 1 teaspoon grated lemon peel
  • 1 teaspoon grated lime peel
  • 1/2 cup fresh lemon juice
  • 1/2 cup fresh lime juice
  • 1 large graham cracker crumb crust (9 oz)
  • Lemon and lime slices, if desired

Steps

  • 1
    Heat oven to 350°F. In medium bowl, mix condensed milk, egg yolks, lemon peel, lime peel, lemon juice and lime juice until blended. Pour into crust.
  • 2
    Bake 20 minutes or until center is set. Cool completely on cooling rack, about 1 hour. Cover; refrigerate 4 hours or until well chilled.
  • 3
    Garnish with lemon and lime slices. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve this creamy pie at your summer barbecues. It’s sure to get rave reviews.

Nutrition

430 Calories, 15g Total Fat, 9g Protein, 66g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Total Fat
15g
0%
Saturated Fat
6g
0%
Sodium
170mg
0%
Total Carbohydrate
66g
0%
Dietary Fiber
1g
0%
Protein
9g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 4 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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