Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- 9-inch pie dish
- Electric mixer
- Lemon zester
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
3. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
4. Bake the crust for 10 minutes, then let it cool completely.
5. In a separate bowl, beat the cream cheese until smooth.
6. Add the powdered sugar, heavy cream, lemon juice, lemon zest, vanilla extract, and salt, and beat until well combined.
7. Pour the mixture into the cooled crust and smooth out the top.
8. Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight.
9. When ready to serve, remove the plastic wrap and slice the pie into wedges.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 4 hours or overnight
Temperature:
Oven temperature: 350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 460
Total fat: 36g
Saturated fat: 21g
Cholesterol: 107mg
Sodium: 311mg
Total carbohydrates: 30g
Dietary fiber: 0g
Total sugars: 23g
Protein: 5g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Heavy cream can be substituted with whipped cream or coconut cream.
- Lemon juice can be substituted with lime juice or orange juice.
Variations:
- Add a layer of sliced strawberries or blueberries on top of the cheesecake filling before chilling.
- Use a chocolate cookie crust instead of graham cracker crust.
- Top the pie with whipped cream and lemon zest before serving.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps in the filling.
- Use fresh lemon juice and zest for the best flavor.
- Chill the pie for at least 4 hours or overnight to ensure it sets properly.
Storage instructions:
Cover the pie with plastic wrap and store in the refrigerator for up to 3 days.
Reheating instructions:
This pie is best served cold and does not need to be reheated.
Presentation ideas:
Serve the pie on a decorative plate or cake stand. Garnish with fresh berries or lemon slices.
Garnishes:
- Fresh berries
- Lemon slices
- Whipped cream
Pairings:
- Iced tea
- Lemonade
- Sparkling water
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
- Grilled vegetables
Troubleshooting advice:
- If the crust is too crumbly, add more melted butter to the mixture.
- If the filling is too thin, add more powdered sugar to thicken it.
- If the filling is lumpy, make sure the cream cheese is softened before mixing.
Food safety advice:
- Make sure to refrigerate the pie for at least 4 hours or overnight to ensure it sets properly.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Icebox pies became popular in the 1920s and 1930s when refrigerators became more common in households. These pies are typically no-bake and are chilled in the refrigerator instead of being baked in the oven.
Flavor profiles:
This lemon cheesecake icebox pie has a sweet and tangy flavor with a creamy texture.
Serving suggestions:
Serve this pie as a refreshing dessert after a summer barbecue or picnic.
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