Easy Icebox Pies

Whip up a cool and creamy dessert in no time.

There's always room on the menu for dessert. Keep it simple with one of these luscious concoctions of crumb crusts and creamy fillings. All of these icebox pies are downright delicious and look as good as they taste.

Most of the recipes require no cooking, but those that do need only a short time on the cooktop or in the oven. Simply refrigerate or freeze the pies when they are completed. That will leave you time to chill out and have fun.

ZESTY LEMON PIE

MAKES 16 SERVINGS

PREP: 20 MIN., BAKE: 15 MIN., CHILL: 4 HRS.

6 egg yolks, lightly beaten

3 (14-ounce) cans sweetened condensed milk

1 ½ cups fresh lemon juice

2 (9-inch) ready-made graham cracker crusts

2 cups whipping cream

¼ cup sugar

Fresh lemon slices (optional)

Fresh mint sprig (optional)

WHISK together first 3 ingredients. Pour evenly into crusts.

BAKE at 350° for 15 minutes. Remove to a wire rack to cool. Cover and chill 4 hours.

BEAT whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Spread evenly over chilled pies. Top with fresh lemon slices and a mint sprig before serving, if desired. SHERI LACROIX

NEW ORLEANS, LOUISIANA

CHOCOLATE ICEBOX PIE

MAKES 8 SERVINGS

PREP: 20 MIN., COOK: 8 MIN.,

CHILL: 8 HRS.

2/3 cup milk

¾ cup semisweet chocolate morsels

¼ cup cold water

2 tablespoons cornstarch

1 (14-ounce) can sweetened condensed milk

3 large eggs, beaten

1 teaspoon vanilla extract

3 tablespoons butter or margarine

1 (6-ounce) ready-made chocolate crumb piecrust

1 cup whipping cream

¼ cup sugar

½ cup chopped pecans, toasted

1 (1.55-ounce) milk chocolate candy bar, chopped

HEAT milk until it just begins to bubble around the edges in a 3-quart saucepan over medium heat (do not boil). Remove from heat, and whisk in chocolate morsels until melted. Cool slightly.

STIR together cold water and cornstarch until dissolved.

WHISK cornstarch mixture, sweetened condensed milk, eggs, and vanilla into chocolate mixture. Bring to a boil over medium heat, whisking constantly. Boil 1 minute or until mixture thickens and is smooth. (Do not overcook.)

REMOVE from heat, and whisk in butter. Spoon mixture into piecrust. Cover and chill at least 8 hours.

BEAT whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Spread whipped cream evenly over pie filling, and sprinkle with pecans and candy bar pieces.

FROZEN HAWAIIAN PIE

MAKES 16 SERVINGS

PREP: 30 MIN., FREEZE: 12 HRS.,

STAND: 10 MIN.

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) container frozen whipped topping, thawed

1 (20-ounce) can crushed pineapple, drained

2 tablespoons lemon juice

½ cup mashed ripe banana (about 1 large banana)

1 large orange, peeled and sectioned

½ cup sweetened flaked coconut

½ cup chopped walnuts, toasted

½ cup maraschino cherries

2 (9-inch) ready-made graham cracker crusts

Garnishes: chopped pineapple, maraschino cherries, chopped walnuts, whipped topping, toasted coconut, fresh mint sprigs

STIR together condensed milk and whipped topping. Fold in next 7 ingredients. Pour evenly into graham cracker crusts.

COVER and freeze 12 hours or until firm. Remove from freezer, and let stand 10 minutes before serving. Garnish, if desired. JOHNNIE MAE KEMP

KROTZ SPRINGS, LOUISIANA

RUM-COCONUT KEY LIME PIE

MAKES 8 SERVINGS

PREP: 15 MIN., CHILL: 12 HOURS

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk

½ cup lime juice

1 teaspoon rum (optional)

Coconut Crust

1 tablespoon sweetened flaked coconut, toasted

BEAT cream cheese and milk with an electric mixer at medium speed until smooth. Add lime juice and, if desired, rum, stirring to combine. Pour filling into Coconut Crust. Sprinkle evenly with coconut. Cover and chill at least 12 hours or until set.

Coconut Crust:

MAKES 1 (9-INCH) PIECRUST

PREP: 10 MIN., CHILL: 30 MIN.

12 to 14 cream-filled vanilla sandwich cookies, finely crushed (about 1 ½ cups)

1 cup sweetened flaked coconut, toasted

6 tablespoons butter or margarine, melted

COMBINE all ingredients. Firmly press on bottom and up sides of a 9-inch pie plate. Cover and chill 30 minutes. GAIL SCHROEDER

BOCA RATON, FLORIDA

Copyright Southern Progress Corporation Jun 2005
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