Ingredients for Cracker Barrel Lemon Icebox Pie
- Graham Cracker Crust
- Sweetened Condensed Milk
- 3 large egg yolks
- 1/2 cup fresh lemon juice
- 8 ounces Cool Whip
- Approximately 12 vanilla wafers
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cracker Barrel Lemon Icebox Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cracker Barrel Lemon Icebox Pie
- In a large bowl, whisk together 1 1/2 cups whole milk, 3 large egg yolks, 1 cup granulated sugar, and 1/2 cup fresh lemon juice until well combined.
- Pour the mixture into a 9-inch pre-baked pie crust.
- Arrange approximately 12 vanilla wafers around the edge of the pie, pressing them halfway into the lemon filling.
- Gently spread 8 ounces of Cool Whip evenly over the top of the pie.
- Cover the pie tightly with plastic wrap and freeze for at least 2 hours, or until firm.
- Let the pie sit at room temperature for about 10-15 minutes before serving to slightly soften.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
168g
Fat
42g
Carbs
19g