When I was a kid, dessert was not a forbidden thing. We almost always had some ice cream in the freezer, and/or a frozen chocolate cream pie or lemon icebox pie. I loved the lemon pie, and would sneak small slivers off of it every now and then. I suspect that the reason I never got caught was that I wasn’t the only one in the house doing it, and s0 my mom probably assumed my dad was the culprit!
These mini-pies are quick and easy to whip up at home, and they have that same sweet-and-tangy appeal as the freezer pie in my memory! But these are sugar-free, gluten-free, corn syrup-free, and you control whether there’s food coloring, and what kind of sweetener goes in!
Recipe for:Individual lemon icebox pies
makes 6-8, depending on serving sizes
1/2 c. pecan pieces
8 oz. cream cheese
zest of one lemon
juice of one lemon (or 1/2 or 3/4, depending on how sour you like things)
4 pkts. Splenda (or sweetener of your choice, equiv. to 8 teasp. sugar)
1/2 t. vanilla
2 drops yellow food coloring (optional)
1/4 c. cream
1/2 c. cream
1 pkt. Splenda
1/2 t. vanilla
See my recipe for No-bake lime cheesecake shooters for the crust-making and assembly method, using 4-oz. Mason jars as the serving dishes.
Once the jars are filled and topped with whipped cream, attach the lids and place in the freezer for at least three hours. I haven’t tested them for longevity, but I’m pretty sure you could keep them frozen for up to several days at least with no problem.
Remove from the freezer 45 minutes before serving time and let thaw at room temp. Remove lids, garnish if you like, and serve!
Also, this recipe is fantastic turned into cheesecake-stuffed strawberries! No freezing, for that option.