This recipe for easy lemon cream cheese pieis amazing! Ready to chill in about 30 minutes, made with real lemon juice, cream cheese, mascarpone and sweetened condensed milk all tucked into an amazing Golden Oreo cookie crust.
Keyword: desserts, icebox lemon pie recipe from eagle brand, lemon cream pie, lemon icebox pie, No bake, pies
Place Oreo cookies into food processor and pulse until fine crumbs, or place in baggie and crush with rolling pin.
Mix melted butter into cookie crust, then mix well and place in 9" pie plate, pressing well to form a crust. If you would like to see more how to do it, visit this post Oreo Cookie Crust. Add a little extra butter (up to 2 tablespoons) if you want your crust to really stick together.
Place in freezer for about 30 minutes while you make the pie filling.
Lemon Icebox Pie Filling
In a large mixing bowl add cream cheese and Mascarpone cheese and mix with hand mixer or hand whisk (muscles!) or in a stand mixer for 1-2 minutes until light and fluffy.
With mixer on, slowly pour in lemon juice and lemon zest until combined and smooth.
Slowly pour in condensed milk while mixing, once all sweetened condensed milk is mixed, increase speed on mixer to high and mix well scraping down sides once or twice, for 2 minutes until thick and smooth.
Pour lemon cream cheese filling into the prepared cookie crust, lightly cover with plastic wrap and refrigerate at least 4 hours, preferably 8-10 hours.
Decorate if desired with fruit or whipped cream just prior to serving.
Make Stabilized Whipped Cream
Add heavy whipping cream to a bowl or stand mixer, using the whisk attachment beat until thickened, then add vanilla extract and powdered sugar to desired taste, continue whipping until stiff peaks form, just before it turns to butter.
Spoon into plastic bag or piping bag with desired tip and either store in fridge until ready to use, or pipe in desired pattern.
Red, White & Blue Lemon Pie (Patriotic Pie)Simply slice strawberries and arrange in any patter, adding fresh blueberries and if desired, some shaved white chocolate and gold edible sprinkles. It's the perfect Patriotic dessert!StorageMake up this no bake lemon icebox pie up to 24 hours ahead of time, but at least 4 hours. Keep covered and refrigerate any leftovers.This is delicious and fine to eat up to 7 days after making, though the cookie crust might be a bit soggy. May be frozen too!
This pie will thicken and firm as it cools, and you need at least 4 hours of chill time, of course it still tastes amazing, but the pieces will be easier to serve the longer you chill it.
When incorporating your lemon juice and condensed milk, be sure to do it slowly, whisking or mixing well while you are adding, then continue to mix for several minutes, this will bind the ingredients together better.
For a more tart lemon cream pie, add more zest, adding too much more lemon juice will thin out the ingredients.
Gluten and/or Dairy Free Lemon Pie
Gluten free | The filling is naturally gluten free, just replace the cookies with your favorite gluten free sandwich cookies or even GF graham crackers, see my recipe in Key Lime Pie. Dairy Free | try using plant based butter in the crust (make sure the cookies don't have dairy), swap plant based cream cheese for both cheeses and use Coconut Sweetened Condensed milk in stead of regular.