may I add this as well???
CHOCOLATE ICEBOX PIE
2/3 c. milk
Â¾ c. semisweet morsels
Â¼ c. cold water
2 T. cornstarch
1 can (14 oz.) sweetened condensed milk
3 large eggs, beaten
1 t. vanilla extract
3 T. butter or margarine
1 read crust
1 c. whipping cream
Â¼ c. sugar
Â½ c. chopped pecans, toasted
1 milk chocolate candy bar, chopped
Heat milk until it just begins to bubble around the edges in a 3-qt. Saucepan over medium heat. Remove from heat and whisk in chocolate morsels until melted. Cool slightly. Stir together water and cornstarch until dissolved. Whisk cornstarch mixture, milk, eggs and vanilla into chocolate mixture. Bring to boil, whisking constantly. Boil 1 minute or until mixture thickens and is smooth. Do not overcook. Remove from heat and whisk in butter. Spoon into crust. Cover and chill at least 8 hours. Beat whipping cream on high until foamy; gradually add sugar, beating until soft peaks form. Spread over filling and sprinkle with pecans and chocolate pieces.
LEMON ICEBOX PIE - The Quick Way
1 sm. can frozen lemonade
1 prepared graham cracker crust
1 sm. Cool Whip
1 can Eagle Brand milk
Pour Eagle Brand milk into bowl, add frozen lemonade and stir until thoroughly mixed. Fold in Cool Whip and pour into prepared crust and chill.
LEMON OR LIME ICEBOX PIE
1 (6 oz.) carton frozen whipped topping, thawed
1 (6 oz.) can frozen lemonade or limeade concentrate, thawed
1 (14 oz.) can sweetened condensed milk
1 prepared graham cracker crust
Beat whipped topping, lemonade or limeade concentrate, undiluted and condensed milk in large bowl with electric mixer. Pour into pie shell and chill at least 1 hour before serving. 5 to 6 servings.
Strawberry-Rhubarb Icebox Pie - Recipe
1/4 cup cornstarch
3/4 cup water
3/4 cup sugar
4 1/2 cups chopped rhubarb stalks (about 1 1/4 pounds), or one 20-ounce bag frozen chopped rhubarb
2 cups fresh strawberries, hulled, or frozen strawberries, thawed
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1 prepared crumb crust
Combine the cornstarch and 1/4 cup of the water in a small bowl and stir until the mixture is combined.
Combine the sugar, rhubarb, and the remaining 1/2 cup of water in a medium-size saucepan. Bring the pot to a boil. Reduce the heat to medium-low and simmer the rhubarb until it is soft and falling apart and most of the water has evaporated, about 5 to 7 minutes. Stir in the cornstarch mixture and cook, stirring constantly, over medium heat until the mixture is thickened. Cook an additional 2 minutes. Remove the pot from the heat and stir in the strawberries, butter, and vanilla.
Scrape the mixture into the prepared crust. Cover the pie with plastic wrap and refrigerate until the filling is completely set, at least 6 hours and up to 1 day.
Orange Ice Box Pie
1/2 cup sweetened condensed milk
1/2 cup heavy whipping cream
1/2 cup freshly squeezed, strained orange juice
2 Tbs. lemon juice
Zest of three oranges and one lemon
2 eggs, separated
Eight-inch pie shell
1/4 tsp. cream of tartar
2 1/2 Tbs. sugar
1/4 tsp. vanilla
- With an electric mixer, blend condensed milk, cream, and egg yolks. Then add orange and lemon juices and half of the zest. Blend well. Pour into cooled pre-baked pie shell.
- Make a meringue by beating egg whites in a completely clean, grease-free bowl (the best possible is a copper bowl) with cream of tartar at high speed, until peaks begin to form. Add sugar a little at a time, until completely blended, then add vanilla. Beat until stuff but not dry. Carefully Fold in the remaining zest with a rubber spatula to distribute evenly. Spread meringue on top of pie.
- Bake pie at 350 degrees for 10 minutes, or until top is lightly brown. Chill several hours before serving.
Pineapple Icebox Pie
1 can Eagle Brand Milk
1/2 cup pecans, chopped
1 (9 oz.) container Cool Whip
3 Tbsp. lemon juice
1 large can crushed pineapple
2 graham cracker crusts
To milk, add 1 tbsp. lemon juice at a time
Blend all other ingredients except Cool-Whip.
Last fold in Cool-Whip and refrigerate for a few hours, before serving
Blueberry Icebox Pie
* 1 1/3 cups graham cracker crumbs (11 whole crackers)
* 5 tablespoons melted unsalted butter
* 1/2 cup old-fashioned rolled oats (not the quick-cooking kind)
* 3 tablespoons firmly packed brown sugar
* 1 teaspoon pure vanilla extract
* Generous pinch of salt
* 1/4 cup cornstarch
* 1/4 cup water
* 5 cups fresh blueberries, divided
* 2/3 cup sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1 tablespoon unsalted butter
Prepare the crust: Preheat the oven to 350 degrees. In a food processor, grind together the graham cracker crumbs, butter, oats, brown sugar, vanilla and salt until moistened, about 30 seconds.
Press crust mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted. Bake the crust at 350 degrees until crisp, 6 to 8 minutes. Let it cool completely before filling it.
Prepare the filling: In a small bowl, combine cornstarch and water and stir mixture until completely smooth.
Combine 3 cups of blueberries, sugar, cinnamon and nutmeg in a medium saucepan. Bring the mixture to a boil, stirring occasionally. Stir in the cornstarch mixture and cook over medium heat, stirring constantly, until it thickens. Cook an additional 2 minutes. Remove from heat and stir in the butter and remaining blueberries.
Scrape filling into prepared crust and cover with plastic wrap. Refrigerate until filling is completely set, at least 6 hours and up to 1 day. Serve chilled. Makes a 9-inch pie, to serve 6 to 8.
Pina Colada Icebox Pie (No Alcohol)
1/4 cup cold milk
2 teaspoons unflavored gelatin
1 cup light coconut milk
1 (6 ounce) can unsweetened pineapple juice
1/8 teaspoon coconut extract
1 cup fat-free whipped topping
1 (9 inch) reduced fat graham cracker crust
2 tablespoons shredded sweetened coconut, toasted (optional)
- Place the water in a small bowl and sprinkle with gelatin. Let stand 5 min to soften.
- Meanwhile, heat the coconut milk and pineapple juice in a small saucepan over medium heat just until warm to touch.
- Remove from the heat and whisk in the softened gelatin, dissolving it completely.
- Whisk in the coconut extract. Cover and refridgerate, whisking occasionally, until the mixture reaches the consistency of a raw egg white, about 1 hours.
- With a spatula, fold in the whipped topping and pour mixture into the pie crust.
- Sprinkle with toasted coconut, if desired, along the rim of the pie, where the filling meets the crust.
- Cover and chill until firm, at least 2 hours.
Lime Cream Ice Box Pie
1 large graham cracker crust pie shell(purchased)
2 8-oz Packages Cream Cheese
1 14-oz can sweetened Condensed Milk
3/4 cup lime juice
Finely grated peel of one lime (zest)
1 8-oz carton whipping Cream
1/3 cup sifted powdered sugar
1 lime for garnishing
Combine cream cheese, condensed milk and lime juice in food processor. Process until smooth. Stir in lime peel. Pour into pie shell and chill in refrigerator until firm.
Whip cream with powdered sugar until forms soft peaks. Spread over pie. Cut lime circle slices, the slice in half, so you will have 8 pieces. Arrange on top of pie. Chill for 4 or 5 hours or overnight. Serves 8…
Cherry Icebox Pie
2 cans sweetened condensed milk
1/3 cup lemon juice
1 (21 oz) can pie cherries
1 prepared crust-vanilla wafer, graham cracker, or prebaked pastry shell
In a large bowl, beat the eggs well.
In another bowl, mix together milk and lemon juice, and add to the eggs. Stir in pie cherries. Pour filling into crust.
Chill for 2 hours, and serve.
* 3/4 cup hazelnuts, toasted and skinned
* 1 1/2 cups heavy cream, chilled
* 1 teaspoon pure vanilla extract
* One 13-ounce jar Nutella
* 1 prepared crumb crust (recipe follows)
Place the skinned hazelnuts in the workbowl of a food processor and chop them very fine.
Combine the cream and vanilla in a large mixing bowl and using an electric mixer whip the cream until stiff peaks from.
Place the Nutella in a medium-size mixing bowl and stir in one quarter of the whipped cream. Gently fold the lightened Nutella mixture back into the remaining whipped cream. Fold in the chopped hazelnuts.
Scrape the filling into the prepared pie shell and smooth top with a rubber spatula. Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day.
Note: To toast and skin hazelnuts, place the nuts on a baking sheet and bake them in a preheated 350-degree oven until they are fragrant, about 10 minutes. Remove the pan from the oven, wrap the nuts in a clean kitchen towel, and allow the nuts to cool for 10 to 15 minutes. Rub the nuts with the towel to remove the skins (it’s okay if bits of skin stick to some of the nuts).
Dressing it up
Chocolate sauce would be overkill. Whipped cream is my choice.
Chocolate Cookie and Nut Crust
Nuts add some crunch and even more richness to a basic chocolate cookie crust. Use less butter, since the ground nuts add fat.
* 22 Nabisco Famous Chocolate Wafers (to yield about 1 cup crumbs)
* 1/2 cup pecans, walnuts, almonds, or skinned hazelnuts
* 1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled
* 1 tablespoon sugar
* 1/8 teaspoon salt
* 1/2 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees.
- Place the cookies and nuts in the workbowl of a food processor and process them until they are finely ground. Combine the crumb-and-nut mixture, butter, sugar, salt, and vanilla in a medium-size mixing bowl and stir until the crumb-and-nut mixture is moistened.
- Press the mixture evening across the bottom of a 9-inch pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted.
- Bake the crust until it is crisp, 6 to 8 minutes. Let it cool completely before filling it. (This crust may be wrapped in plastic wrap and frozen up to 1 month.)
ICE-BOX APPLE PIE
4 1/2 cups peeled and sliced apples (about 4 medium-sized apples)
1 1/2 cups water
1 tablespoon butter
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1 small box peach Jello (4-serving size, NOT sugar-free), dry
1 small box vanilla pudding (4-serving size, Cook-and-Serve, NOT instant and NOT sugar-free), dry
9-inch baked and cooled pie shell
1/4 cup graham cracker crumbs
1 tablespoon melted butter
1 1/2 teaspoon brown sugar
Combine apples, water, butter, cinnamon and nutmeg in a 4-quart saucepan. Bring to a boil; reduce heat, cover and cook until tender, but not soft and mushy, 5-8 minutes. You want the slices to hold their shape. Gradually stir in dry Jello and pudding mixes. Bring to a boil again, turn off heat and let stand 5 minutes. Pour into baked pie shell.
For the topping, combine graham cracker crumbs, melted butter and brown sugar. Sprinkle over top of pie.
Chill 2-3 hours until filling is set up.
Cook’s notes - Sugar-free Jello and pudding do not work in this recipe. They don’t dissolve very well and you end up with unappetizing clumps.
NOTE: Add nutmeg, if desired
Coconut Icebox Pie
4 eggs, separated
1 c. sugar
1/2 c. cold water
1 envelop gelatin
1 1/2 c. fresh grated coconut
1/2 pt. cream
Beat egg yolks with 1/2 cup sugar. Cook in double boiler until real thick. Remove from fire, and add gelatin that has soaked in cold water. Beat egg whites until real stiff, add the remaining 1/2 cup sugar. Add to egg mixture and add 1 cup of coconut. Pour into baked pie shell and set several hours before serving. Top with whipped cream then the rest of the coconut.
Hershey Bar Icebox Pie
1 chocolate graham cracker pie crust
2 (8 oz.) Hershey bars with almonds
1 tub (8 oz.) Cool Whip
1 tub (4 oz.) Cool Whip
Break up 1 1/2 Hershey bars into small pieces (eat the other half). Microwave for 2 1/2 minutes, stirring at 1 minute. The chocolate should be soft and completely melted. Immediately fold chocolate into 8 ounce tub of Cool Whip until well blended. Pour into pie shell. Top with 4 ounce tub of Cool Whip. Garnish with caramel topping or chocolate syrup or chocolate shavings. Freeze until firm.
Delicious and fast and easy.
Coconut Custard Icebox Pie
1 Tbsp. butter
8 Tbsp. flour
2/3 c. sugar
2 c. milk
1 Tbsp. vanilla
2 egg whites, well beaten
3/4 c. shredded coconut
1 small Cool Whip
coconut for garnish
1 baked pie shell
Melt butter; add flour, sugar, salt, well beaten egg yolks and milk. Cook over hot water until thick, stirring constantly. Add vanilla and pour hot custard over well beaten egg whites. Add shredded coconut and put in a baked pie shell. Top with Cool Whip and sprinkle top with coconut. Place in the
refrigerator several hours or overnight before serving.