This pie screams “childhood” to me, because it was the most-requested pie in our household growing up. There were some birthdays where we requested to have this pie instead of birthday cake! My dad likes it with cherry pie filling poured over the top, and it’s yummy that way, but I like it just plain too!
Lemon Icebox Pie
1 pie crust, cooked
8 oz. cream cheese, softened
1 can sweetened condensed milk
3 egg yolks
juice of three lemons (or 1/3 cup lemon juice)
Combine softened cream cheese, Eagle Brand, egg yolks and lemon juice in mixer. Mix well.
Pour into cooked pie crust. I have found that both flour-based pie crusts and graham cracker crust work equally well with this recipe.
Bake for 15 minutes in a 425 degree oven, let cool, then cool in refrigerator for at least 2 hours before serving. Mmmm!!