ICE BOX PIE RECIPES

Strawberry Icebox Pie

1 pie crust (9 inch), baked
3 ounces cream cheese, softened
2 pints fresh strawberries
3/4 cup sugar
2 tablespoons cornstarch
1/3 cup water
1/2 pint whipping cream, whipped

Spread softened cream cheese over the bottom of the cooled pie crust. Hull, wash, and drain berries, reserving 8 whole berries for topping; halve the remaining berries. Place half of the berries over the cream cheese.
In a 2-quart saucepan, combine sugar, cornstarch, and water; add remaining halved berries. Over medium heat, bring to a simmer and cook until thickened; cool thoroughly and pour over strawberries in the pie crust. Top with whipped cream and garnish with the remaining 8 whole strawberries. Chill thoroughly before serving.


Double Berry Icebox Pie

One store bought graham cracker crust.
1 envelope unflavored gelatin
1/4 cup cold water
2 cups fresh or frozen (20-oz bag) raspberries, thawed
1/3 cup sugar
1Tbs fresh lemon juice
2 pints fresh large strawberries

Wash and dry strawberries. Cut of ends of the strawberries to arrange right side up on the bottom of crust. In a small bowl, sprinkle the gelatin over the cold water. Set aside. In a food processor or blender, puree the raspberries. You may have to add 1/4 cup of water. You should have 1 1/2 cups puree. In a small saucepan, bring the puree, sugar and lemon juice to a boil over medium heat, stirring constantly. Remove from the heat and add the gelatin mixture. Stir until the gelatin is completely dissolved, about 1 minute.
Place the raspberry sauce in a medium bowl set in a large bowl of ice water. Let it stand stirring often, until chilled and syrupy, but not set, 10 to 20 minutes. Ladle the raspberry sauce over the strawberries. Refrigerate until set, at least 2 hours or overnight. Serve chilled with reduced-fat whipped cream.


Blueberry Icebox Pie

Crust:
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

Filling:
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.


Apricot Icebox Pie

2 (10 cent size) boxes vanilla wafers
1/4 c. butter
1 lb. confectioners sugar
1 large can apricots

Roll crushed wafers and spread in bottom of pan. Cream butter and sugar; spread over wafers. Crush apricots and spread over butter and sugar mixture. Whip cream and spread on top. Put in refrigerator to chill. Better if prepared several hours in advance.


Peach Icebox Pie

1 (8 oz.) cream cheese, softened
1 c. sugar
1 can peach pie filling
1 (9 oz.) Cool Whip
1 baked pie crust

Blend together cream cheese, sugar and peaches in mixer. Add half of Cool Whip and mix well. Pour into baked pie crust and put remaining Cool Whip on top. Chill.


Pineapple Cheese Icebox Pie

1 tsp. plain gelatin
1/4 c. cold water
3 egg yolks, slightly beaten
1 c. crushed pineapple with syrup
1 tsp. grated lemon rind
2 Tbsp. lemon juice
1/4 c. sugar
1 c. cottage cheese
3 egg whites, beaten
1/4 c. sugar
1/4 tsp. salt

Add gelatin to the cold water; set aside. In cold double boiler, add beaten egg yolks, pineapple, lemon rind and juice and sugar; beat well. Cook until thick. Add gelatin, stirring until melted. Remove from heat. Press cottage cheese through a strainer; add to hot mixture. Cool until begins to thicken. Beat egg whites and salt until stiff. Gradually beat in sugar. Fold into pineapple mixture. Heap into crust. Chill 3 hours.


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.


Butterscotch Icebox Pie

3/4 c. brown sugar
4 Tbsp. flour
1/4 tsp. salt
2 c. milk
2 egg yolks, beaten
2 Tbsp. oleo
1 tsp. vanilla

Combine sugar, flour and salt. Stir in milk slowly. Cook over boiling water until thick (preferably in double boiler, but you can put one saucepan inside another). Cover and cook 10 minutes, stirring 2 or 3 times. Add egg yolks and stir hard. Cook 1 minute. Add butter and vanilla. Pour into prepared (baked) pie crust. Refrigerate. Serve covered with whipped cream.


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.


Mocha Cream Icebox Pie

1/2 cup strong coffee, espresso, or coffee liqueur
1 half-gallon vanilla ice cream, softened
2 chocolate pre-made cookie crusts
whipped topping
liquid chocolate topping

Blend strong coffee with softened ice cream. Divide ice-cream mixture into two pre-made cookie crusts. Top with whipped topping, cover with plastic lid and pop into the freezer. When guests arrive, cut out a wedge and drizzle with liquid chocolate topping.


Chocolate Icebox Pie

2 cups vanilla wafer crumbs
1 cup finely chopped nuts
1/2 cup melted butter
4 ounces German’s sweet chocolate
3 tablespoons water
1 cup heavy cream
1/4 cup confectioners’ sugar, sifted
1 teaspoon vanilla

Mix vanilla wafer crumbs, chopped nuts, and melted butter. Press half of the crumb mixture into the bottom of a buttered glass pie plate. Chill crust thoroughly. Melt chocolate with water in a double boiler or in saucepan over low heat. Stir until a smooth paste. Cool. Whip cream; fold in the cooled chocolate mixture and the confectioners’ sugar. Add vanilla and pour over chilled crumbs. Top with remaining crumbs. Chill thoroughly before serving.


Pina Colada Icebox Pie

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)

  1. Place the water in a small bowl and sprinkle with gelatin. Let stand 5 min to soften.
  2. Meanwhile, heat the coconut milk and pineapple juice in a small saucepan over medium heat just until warm to touch.
  3. Remove from the heat and whisk in the softened gelatin, dissolving it completely.
  4. Whisk in the coconut extract. Cover and refrigerate, whisking occasionally, until the mixture reaches the consistency of a raw egg white, about 1 hours.
  5. With a spatula, fold in the whipped topping and pour mixture into the pie crust.
  6. Sprinkle with toasted coconut, if desired, along the rim of the pie, where the filling meets the crust.
  7. Cover and chill until firm, at least 2 hours.

Strawberry Cheesecake Icebox Pie

1 cup plain fat free yogurt
1 8oz. package of fat free cream cheese
3 tablespoons sugar
1 teaspoon vanilla extract
1 cup strawberries, diced
1 9" Graham Cracker Crust

In a medium-size mixing bowl, cream together cream cheese and sugar. Blend yogurt and vanilla extract into this mixture. Fold in Strawberries, and pour filling into graham cracker crust. Freeze for 2-3 hours or until set. Top with whipped cream if you like, and allow pie to warm slightly before serving. Yields: 8 Servings


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.


Strawberry Rhubarb Icebox Pie

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.


Lime Icebox Pie

9 oz. Cool Whip
1 small can frozen limeade
1 lime, juice and rind
1 can Eagle Brand condensed milk
8 drops green food coloring
graham cracker crust

Mix Cool Whip, limeade, lime, condensed milk and food coloring; pour into graham cracker crust. Chill until firm.


Fresh Fruit Icebox Pie

3 c. fruit, sliced
1 c. water
1 c. sugar
2 tsp. cornstarch
pinch of salt
1 Tbsp. butter or oleo
1 pkg. jell-o (choice of fruit)
1 baked pie shell

Put fruit of your choice in pie shell. Cook sugar, water, cornstarch, salt and teaspoon butter; cook until clear. Add jell-o. Stir until clear. Cool, pour over fruit, stir a little to cover fruit. Cover with whipped topping. Keep in refrigerator.


Blueberry Banana Icebox Pie

1 baked 9-inch pie shell
1 or 2 bananas
1 Tbsp. lemon juice
1 can blueberry pie filling
1/2 pt. cream, whipped
2 Tbsp. powdered sugar

Dip banana slices in lemon juice and place in crust. Cover with filling. Chill. At serving time, top with sweetened whipped cream.


Blueberry Pecan Icebox Pie

Crust:
1 c. all-purpose flour
1 stick margarine, softened
1/2 c. chopped pecans

Filling:
1 c. powdered sugar
8 oz. cream cheese
4 oz. Cool Whip
1 can blueberry pie filling
1/2 c. chopped pecans, toasted in butter

Crust:
Combine flour and margarine. Press in 8-inch pie plate; sprinkle with 1/2 cup chopped pecans or walnuts. Bake 15 minutes in 350 degrees oven; cool.

Filling:
Combine 1 cup powdered sugar and 8 ounces cream cheese, softened. Spread over baked crust. Add Cool Whip over cheese layer. Spread 1 can blueberry pie filling over Cool Whip, leaving a ring of Cool Whip near rim. Garnish with 1/2 cup pecans, toasted in butter. Refrigerate.


Strawberry Banana Icebox Pie

2 c. water
2 Tbsp. cornstarch
1/2 c. jell-o
1/2 tsp. salt
2 c. berries and juice

Mix water, cornstarch and salt. Bring to a boil, stirring constantly and boil until clear. Cool. Stir in berries and juice. (If you use frozen berries, you don’t have to cool first.) Let set in refrigerator until thick syrupy consistency. Slice a layer of bananas into baked pie shell. Pour in mixture. Let set. Top with whipped cream or topping. (Makes 2 Pies)


Quick Lemon Icebox Pie

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.


Pineapple Icebox Pie

4 tablespoon flour
1 1/2 cup sugar
2 eggs – beaten
3/4 cup water
20 oz crushed pineapple in juice
1 vanilla wafers

Mix flour and sugar in a pot. Add eggs and water. Add pineapple. Cook till thick. Alternate layers of wafers and filling in pie pan till used up. Chill.


Icebox Apple Pie

4 ½ c Baking apples, peeled and sliced
1 ½ c Water
1 tbs Butter or margarine
¼ ts Ground cinnamon
¼ ts Ground nutmeg
3 oz Pkg Peach Jell-o
3 oz Vanilla pudding mix, cook & serve type not instant
1 Pastry shell 9" baked
¼ c Graham cracker crumbs
1 tb butter, melted
1 ½ ts Granulated sugar

In a large sauce pan, combine apples, water, butter, cinnamon and nutmeg; bring to a boil. Reduce heat; simmer, uncovered for 5 minutes or until the apples are tender. Gradually stir in gelatin and pudding; bring to a boil. Remove from the heat; let stand 5 minutes. Pour into pie shell. Combine topping ingredients; sprinkle over filling. Chill 3-4 hours or until firm. Yield 6-8 servings


Coffee Icebox Pie

2 T Butter Title:
12 oz Chocolate Chips
2 1/2 C Rice Krispies
1 Qt softened Coffee Ice Cream
Unsweetened Chocolate

Melt butter and chips in top of double boiler or microwave oven. Remove from heat, fold in Rice Krispies. Spread this evenly over a deep 9" pie plate to make a crust. Spread ice cream in prepared crust; freeze at least 6 hrs. Remove from freezer and shave unsweetened chocolate over the top a few minutes before cutting. Serves 8.


Cherry Icebox Pie

2 (14-ounce) cans sweetened condensed milk
1/3 cup lemon juice
3 large eggs
1 (21-ounce) can red tart cherries, drained
1 9-inch pie crust (vanilla wafer, graham cracker or pre-baked pastry shell)

  1. Preheat oven to 350F (175C).
  2. In a large bowl, beat the eggs well. In another bowl, combine milk and lemon juice; add to the eggs. Stir in drained pie cherries. Pour filling into prepared crust.
  3. Bake for 20 to 25 minutes. Remove from oven cool to room temperature and chill for at least 2 hours before serving. Store in refrigerator. Makes two 9-inch pies.

Cuba Libra Icebox Pie

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:
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. Makes one 9 inch Pie Crust


Peanut Butter Icebox Pie

3 oz. pkg. cream cheese
1 c. confectioners sugar
1/3 c. crunchy peanut butter
9 oz. Cool Whip
graham cracker crust

Blend cheese and peanut butter. Add sugar; mix well. Fold in Cool Whip. Pour into pie crust. Garnish with peanuts and chill.


Maple Maple Nut Icebox Pie

1 can condensed milk
3/4 c. maple syrup
2 fresh eggs
3/4 c. pecans
1/3 c. toasted coconut
1 baked 9 in. pie shell
whipped cream

Whip together milk, syrup and eggs until frothy. Place in saucepan over medium heat and bring to boil, stirring often. Boil for 5 minutes until mixture forms a thick custard. Remove from heat. Add pecans. Pour into baked pie shell and chill. Top with whipped cream and toasted coconut.


Raspberry Icebox Pie

1 (10 oz.) frozen raspberries, thawed
1/2 c. sugar
1 Tbsp. gelatin
dash of cream of tartar
dash of salt
3 egg whites
1/3 c. sugar
1/2 c. cream, whipped stiff

Blend 1/2 cup sugar, berries and gelatin. Bring to boil, stirring constantly. Cool until thick syrup. Add salt and cream of tartar to egg whites and whip until stiff, adding other 1/3 cup sugar as whipping. Add raspberry mixture; fold in cream last. Put into graham cracker crust. Garnish with whipped cream.


German Chocolate Icebox Pie

2 cups vanilla wafer crumbs
1 cup finely chopped nuts
1/2 cup melted butter
4 ounces German’s sweet chocolate
3 tablespoons water
1 cup heavy cream
1/4 cup confectioners’ sugar, sifted
1 teaspoon vanilla

Mix vanilla wafer crumbs, chopped nuts, and melted butter. Press half of the crumb mixture into the bottom of a buttered glass pie plate. Chill crust thoroughly.
Melt chocolate with water in a double boiler or in saucepan over low heat. Stir until a smooth paste. Cool. Whip cream; fold in the cooled chocolate mixture and the confectioners’ sugar. Add vanilla and pour over chilled crumbs. Top with remaining crumbs. Chill thoroughly before serving

check out the few posted in GENERAL CHAT as well.

Hi! It’s me again! Any idea how I can make the blueberry one sugar free? Lot’s of things the Equal, etc. changes consistency!

Splenda granular is used for making pies - have you tried to use this yet? It is not supposed to have any effect on pie fillings.