Piccadilly Cafeteria Lemon Ice Box Pie

1 Box Jiffy Mix Yellow Cake Mix (prepared as directed)
2 tablespoons Granulated Sugar
1 1/2 cups Sugar
5 tablespoons Flour
1/2 teaspoon Salt
2 1/4 cups Whole Milk
3 Egg Yolks (beaten)
1/3 cup Lemon Juice
1/2 teaspoon Vanilla
8 ounces Whipped Topping (Cool Whip)

Crumble cooled prepared cake and measure 2 cups of crumbs, pat crumbs lightly down when measuring. Place crumbs in small bowl and mix in the sugar. Spray a none stick spray in 9" pie pan and pat cake crumbs in pie pan along the sides and on the bottom. Place pie crust in a preheated oven at 275 for 7 minutes. Watch crust carefully so the crumbs will not scorch. This process will help to lightly set the crust. When done remove and cool crust.


In a 2 quart sauce pan mix sugar, flour, salt and milk. While stirring constantly bring ingredients to a low boil and cook for two or three minutes 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. Using a whisk through out the cooking helps to eliminate lumps. When filling is thick remove from heat and set aside to cool down. 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 whipped topping and sprinkle the two tablespoons of crumbled cake crumbs.

Fresh lemon zest may be added to garnish.

Please note if you can not find Jiffy Cake mix, you can use a regular cake mix, but you will have twice as much crust than you need. So making two pies might be a solution.

8 servings