Ingredients
- lemon Ice Box pie crust shopping list
- 1 box Jiffy Mix yellow cake mix (prepared as directed) shopping list
- 2 tablespoons granulated sugar shopping list
- Crumble cooled prepared cake and measure 2 cups of crumbs, patting crumbs shopping list
- lightly down when measuring. Place crumbs in small bowl and mix in the sugar. shopping list
- Spray a 9-inch pie pan with Pam and pat cake crumbs in pie pan on the bottom shopping list
- and up the sides. Place pie crust in a preheated 275 degrees F oven for shopping list
- 7 minutes. Watch crust carefully so the crumbs will not scorch. When done, shopping list
- remove and cool crust. shopping list
- Filling shopping list
- 1 1/2 cups granulated sugar shopping list
- 5 tablespoons flour shopping list
- 1/2 teaspoon salt shopping list
- 2 1/4 cups whole milk shopping list
- 3 egg yolks, beaten shopping list
- 1/3 cup lemon juice shopping list
- 1/2 teaspoon vanilla extract shopping list
- 8 ounces Cool Whip, thawed shopping list
- I shopping list
How to make it
- In a 2-quart sauce pan mix sugar, flour, salt and milk. Bring ingredients
- to a low boil and cook for two or three minutes, stirring constantly, until
- filling becomes thick. Remove pan from heat and add 1/2 cup of hot mixture
- to beaten egg yolks and whisk together. Place filling back on stove at a low
- heat and slowly pour egg yolks into filling while whisking together. Pour
- lemon juice and vanilla into filling and bring to a soft boil and cook for
- two to three minutes longer. When filling is thick, remove from heat and set
- aside to cool. The filling may be poured into the crust while still a little
- warm but not hot.
- Place pie in refrigerator for several hours to set and chill completely.
- When chilled, top with Cool Whip and sprinkle the two tablespoons of crumbled
- cake crumbs over the top. Garnish with fresh lemon zest.
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