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lemon raspberry icebox pie with an oreo crust


use fresh summer berries. you can substitute blueberries, blackberries, and sliced strawberries.


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  1. If using a store-bought crust
  2. Prebake it according to package directions and let it cool
  3. Refrigerate crust until needed
  4. In a bowl
  5. Beat the cream cheese and condensed milk together using an electric mixer on med-high speed until smooth and fluffy
  6. Add in the lemon juice and continue beating for 1 minute
  7. Blend in the vanilla
  8. Scrape mixture into the chilled pie crust
  9. Smooth the top with the back of a spoon
  10. Cover with loosely tented foil and refrigerate for at least 2 hours but preferably longer and up to overnight
  11. Shortly before ready to serve
  12. Scatter the raspberries evenly over the pie
  13. Using a chilled bowl and chilled beaters
  14. Beat the cream until it holds soft peaks
  15. Add in the powdered sugar and continue to beat until stiff but not grainy
  16. Spoon over the raspberries
  17. Smoothing it with a spoon
  18. Slice and serve right away
  19. Garnishing each slice with additional raspberries

Step 13

Total Time in Minute 60

Ingredients Count 8

cooking lemon raspberry icebox pie with an oreo crust

See More Relate Photo


Oreo cookie pie crusts

Cream cheese

Sweetened condensed milk

Fresh lemon juice

Vanilla extract

Fresh raspberry

Heavy cream

Powdered sugar

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