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Lemon Ice Box Pie

miterman1's picture

 


I am looking for a recipe of a lemon ice box pie that my mother used to make. That was all she called it. It was on a gramham cracker crust. It was white colored not the yellow type. I believe it had some jello and condense milk in it to. I remember she would always chill part of it ahead of time, at least I think so. I really loved those pies, she would always give me a choice of those pies or cake on my birthday. I always choose the pies. Since today is my birthday I was thinking about the pie and thought maybe someone hear would have heard of it before. Thanks for the help.


Wade

Gretchen's picture

(post #31315, reply #1 of 21)

Could be any one of these.


http://www.cooks.com/rec/search/0,1-0,lemon_ice_box_pie,FF.html


Gretchen
Gretchen
dlish's picture

(post #31315, reply #9 of 21)

I think the Sweet Seredipity cookbook has a recipe for that. I don't know if anyone has the book and can post it. I have the book, but not w/ me right now. I can post later, though.

Sorry I'm not too much help. Also, I meant to reply this to Wade.


Edited 8/26/2005 2:48 pm ET by dlish

Lee's picture

(post #31315, reply #2 of 21)

My mother made the same thing, only she called it an ice box cake.  I loved it.  It must have been popular at the time (around 1950), and I remember it had a graham cracker crust and contained condensed milk and lemon juice, but I don't recall what else she used. I've often thought about that dessert.  I'd love the recipe myself.


Happy Birthday!

Jean's picture

(post #31315, reply #3 of 21)

Sounds like a lemon version of Key Lime Pie.


http://www.gourmetsleuth.com/recipe_keylimepie.htm


Veni, vidi, velcro        I came,  I  saw,  I stuck around.


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Lee's picture

(post #31315, reply #4 of 21)

No, it was different in texture, not as creamy as key lime pie.  It probably contained some gelatin.  LOL -- condensed milk and gelatin -- I'd probably hate it if I ate it today, but it's a good memory!

Jean's picture

(post #31315, reply #5 of 21)

Here's one with gelatin, oh dear. I see it has pineapple though.


This sounds sooo 50's though.


Lemon Whipped Pie
 



  • 2 (9 inch) prepared graham cracker crusts
  • 1 (3 ounce) package lemon flavored gelatin
  • 1 cup boiling water
  • 1 (12 fluid ounce) can evaporated milk, chilled
  • 1 cup white sugar
  • 6 tablespoons lemon juice
  • 1 cup crushed pineapple, drained
  • 2 tablespoons maraschino cherries, chopped (optional)


DIRECTIONS:

  1. Dissolve gelatin in boiling water. Set aside to cool.
  2. In a large mixing bowl, whip the chilled evaporated milk. Mix in sugar and lemon juice. Add cooled gelatin mixture and whip until all ingredients are thoroughly combined. Stir in crushed pineapple.
  3. Pour half of mixture into each crust. Chill before serving. Garnish with chopped maraschino cherries if desired.

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
miterman1's picture

(post #31315, reply #10 of 21)

Jean I think the recipe you posted is real close to  it. I think she just used lemon jello instead of just gelatin. And other than the pineapple it sounds like it could be it. I remember her making it in two parts, so this may be it. Thanks allot. I am going to try to get my wife to try this this weekend. Maybe as a birthday gift. :)


Wade

sanderson's picture

(post #31315, reply #11 of 21)

I was having brain lock up and couldn't think of Milnot...it's a kind of filled/evaporated milk.  If you google on milnot cheesecake you'll get several recipes in this ballpark. 

miterman1's picture

(post #31315, reply #20 of 21)

Jean I meant to have responded to you sooner. My wife made the lemon pie from the recipe that you gave me. She just left off the pineapple and cherries. Just wanted to let you know that is tasted great. I ate two by myself, reminded me of old times. Thanks for the recipe. If you talk to the others that were trying to help tell them I said thanks also please.


Wade

Jean's picture

(post #31315, reply #21 of 21)

Hey, great! Thanks for reporting back.

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Gretchen's picture

(post #31315, reply #6 of 21)

The link I posted had about 10 recipes. My DMIL made it often.  It could be the one with CoolWhip.


Agree with Lee--it was all over in the 50's and 60's.


Gretchen
Gretchen
miterman1's picture

(post #31315, reply #7 of 21)

Thanks for the help, but the link has over 150 recipes. Most have cool whip or lemonaid in them. I am not sure about the lemonaid but I know it did not have cool whip in it. I do remember that it had jello in it. I remember her making part of it, I think it was some of the jello, and chilling it in the ice box before mixing it all togther. She never put any toppings on it, maybe just some extra gramham crackers sprinkled on top. I do know it was great, I would then and probaly could still eat a whole one without stopping.


Wade


 

Gretchen's picture

(post #31315, reply #8 of 21)

Then maybe this is it


LEMON ICE BOX PIE
 


1/2 c. lemon juice
1 can Eagle Brand milk
1 tsp. grated lemon rind
2 eggs, separated
1 graham cracker crumb pie shell
Vanilla wafers


Mix lemon juice, Eagle Brand milk, rind and egg yolks together. Line pie shell with vanilla wafers. Pour mixture into pie shell and top with meringue made from reserved egg whites. Cook at 350 degrees for 12 to 15 minutes or until topping is golden brown.


Gretchen
Gretchen
ashleyd's picture

(post #31315, reply #14 of 21)

I don't care what the recipe calls it, it's a lemon meringue pie! Doesn't qualify for this search, no Jello and, apparently, no ice box.


Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

Gretchen's picture

(post #31315, reply #15 of 21)

OK

Gretchen

Gretchen
kilbo's picture

(post #31315, reply #17 of 21)

Do you know how to keep your meringue from "weeping".


Kilbo


 


 

Jean's picture

(post #31315, reply #19 of 21)

Here's a page about meringue. http://www.georgiaeggs.org/pages/meringue.html

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Lee's picture

(post #31315, reply #12 of 21)

I remember graham cracker crumbs sprinkled on top, too.  If you remember jello (I think I have a vague recollection that Mom used jello), the recipe Jean posted is probably very close if you eliminate the pineapple.  Let us know if your DW makes it for you. 

AmyElliesMom's picture

(post #31315, reply #13 of 21)

Here is another one - no milk in it, and I'm sure you could use regulare instant pudding, too. Also very 1950's-ish

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: LEMON ICE BOX PIE
Categories: Ww, Desserts, Pies
Yield: 8 servings

-Joyce Burton -- PDPP83A

MMMMM---------------------------CRUST--------------------------------
16 Graham cracker squares;
-finely crushed
8 ts Margarine; melted

MMMMM--------------------------FILLING-------------------------------
2 sm Pkgs. sugar-free vanilla
-pudding
3/4 c Lemon juice; fresh
2 ts Lemon rind; grated
2 sm Pkgs. sugar-free lemon jello

Mix graham crackers and margarine; spread evenly into
9" pie plate. Bake at 350 for 10-12 minutes. Cool.

Prepare pudding according to package directions. Bring
lemon juice and rind to a boil; dissolve jello in
lemon juice. Add this mixture to pudding and mix well.
Cool. Spoon into crust. Chill.

Each serving = 1 Br., 1 Fat, 1 Milk, 8 opt. cal.

MMMMM

Too bad the only people who know how to run the country are busy driving cabs and cutting hair. ~ George Burns

 

Save the Earth! It's the only planet with wine and chocolate.

kilbo's picture

(post #31315, reply #16 of 21)

Dear Wade,,,Happy Birthday!!!


Now you have my interest way up there and so I will be making this next week.  I can see that lucious pie right now as if it is up in the clouds coming right to me.  Boy do I want some of that pie.  I am with ya Wade.


Now what I would do with the recipe with pineapple in it is omit that and the cherries. 


Then I would mix it all up and decrease the water just a tad...maybe.  because of the pineapple---and to compensate for it not being in the pie.   So if you make it with the 1 cup of water as per recipe, it might be too soft.


Then as they said, sprinkle some of the graham cracker crumbs on top. 


I can see me making the crust and then taking the filling out of the refrigerator when it is chilled (so it doesn't soak into the crust--you know since it is a graham cracker crust it would make a mess if it was not chilled first) then putting it back into the refrigerator until time to eat it.


How does that sound to you....yummmmmmmmmmmmm

miterman1's picture

(post #31315, reply #18 of 21)

My wife says she is going to make it this week. She tried yesterday, we bought all the stuff but just ran out of time. Thanks everyone for all the help. As soon as we get one done I will let you know how it turned out. My mouth waters just thinking about it so I can not wait to try it.


Wade