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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
Crust:
1 (9 oz) pkg yellow cake mix
1 egg
1/2 cup water
Filling and Topping:
1 1/2 cups sugar
5 tbsp flour
1/2 tsp salt
2 1/4 cups whole milk
3 large egg yolks, lightly beaten
1/3 cup fresh lemon juice
1 tsp grated lemon zest
1 8-oz container frozen whipped topping, thawed or 2 cups whipped cream
Reserved cake crumbs for garnish
Preheat the oven to 350, and lightly mist a 9-inch round cake pan with vegetable oil spray and dust with flour. Place the cake ingredients in a medium mixing bowl, and beat on low for 1 minute to incorporate , then increase the speed to medium and beat 2 minutes longer so that batter lightens. Pour the batter into the prepared pan and bake until lightly golden, 20 to 25 minutes. Remove the cake from the oven. Let it cool in the pan for 10 minutes, then turn out onto a rack to cool completely, 20 minutes more.
Meanwhile, prepare the filling. Place the sugar, flour, salt, and milk in a medium saucepan and whisk to combine. Turn the heat on medium and whisk constantly until the mixture comes to a boil, about 2 minutes, then reduce heat to medium-low and whisk and cook 2 minutes longer. Remove the pan from the heat and ladle about a cup of the custard into the beaten egg yolks, stirring to incorporate. Slowly pour the egg yolk mixture back into the custard in the pan, whisking to combine well. Whisk in the lemon juice and zest. Place the custard back over medium-low heat and boil 2 minutes longer, whisking constantly, to cook the egg yolks. It should be thick. Set aside to cool.
Crumble the cake and measure 2 well-packed cups into a medium bowl. Stir in 2 tbsp sugar. Mist the bottom and sides of a 9-inch pie pan with vegetable oil spray and pat crumbs into the pan, packing them down. Place the pie pan in the oven and bake for 8 to 10 minutes, or until the crumbs are lightly browned and crisp. Remove the pan from the oven and let cool.
When the pie crust and filling have cooled, turn the filling into the crust and smooth the top. Cover with plastic wrap and chill at least 2 hours. To serve, spread whipped topping or whipped cream over the chilled pie, scatter with some remaining cake crumbs, slice and serve.
LEMON ICE BOX PIE
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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
Crust:
1 (9 oz) pkg yellow cake mix
1 egg
1/2 cup water
Filling and Topping:
1 1/2 cups sugar
5 tbsp flour
1/2 tsp salt
2 1/4 cups whole milk
3 large egg yolks, lightly beaten
1/3 cup fresh lemon juice
1 tsp grated lemon zest
1 8-oz container frozen whipped topping, thawed or 2 cups whipped cream
Reserved cake crumbs for garnish
Preheat the oven to 350, and lightly mist a 9-inch round cake pan with vegetable oil spray and dust with flour. Place the cake ingredients in a medium mixing bowl, and beat on low for 1 minute to incorporate , then increase the speed to medium and beat 2 minutes longer so that batter lightens. Pour the batter into the prepared pan and bake until lightly golden, 20 to 25 minutes. Remove the cake from the oven. Let it cool in the pan for 10 minutes, then turn out onto a rack to cool completely, 20 minutes more.
Meanwhile, prepare the filling. Place the sugar, flour, salt, and milk in a medium saucepan and whisk to combine. Turn the heat on medium and whisk constantly until the mixture comes to a boil, about 2 minutes, then reduce heat to medium-low and whisk and cook 2 minutes longer. Remove the pan from the heat and ladle about a cup of the custard into the beaten egg yolks, stirring to incorporate. Slowly pour the egg yolk mixture back into the custard in the pan, whisking to combine well. Whisk in the lemon juice and zest. Place the custard back over medium-low heat and boil 2 minutes longer, whisking constantly, to cook the egg yolks. It should be thick. Set aside to cool.
Crumble the cake and measure 2 well-packed cups into a medium bowl. Stir in 2 tbsp sugar. Mist the bottom and sides of a 9-inch pie pan with vegetable oil spray and pat crumbs into the pan, packing them down. Place the pie pan in the oven and bake for 8 to 10 minutes, or until the crumbs are lightly browned and crisp. Remove the pan from the oven and let cool.
When the pie crust and filling have cooled, turn the filling into the crust and smooth the top. Cover with plastic wrap and chill at least 2 hours. To serve, spread whipped topping or whipped cream over the chilled pie, scatter with some remaining cake crumbs, slice and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.