Star Spangled Lemon Icebox Pie

Contributed By: Parker


15 pecan shortbread cookies (about 8 ounces)
1 tablespoon sugar
3 tablespoons butter, melted
8 ounces cream cheese, softened
1/2 cup mascarpone cheese
1 tablespoon grated lemon zest
1/2 cup lemon juice
1 can (14 ounces) sweetened condensed milk
1 cup sliced fresh strawberries
1 cup fresh blueberries


1. Preheat oven to 350°. Place cookies and sugar in a food processor; process until cookies are ground. Add melted butter; pulse just until combined. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Bake 15 to 20 minutes or until lightly browned. Cool completely on a wire rack.
2. In a large bowl, beat cream cheese, mascarpone cheese, lemon zest and lemon juice until smooth; gradually beat in milk.
3. Spread cream cheese mixture into prepared crust. Refrigerate, covered, at least 4 hours or until filling is set. Top with berries before serving.

Helpful Hints:

Prize Winning Recipe
TOTAL TIME: Prep: 35 min. + chilling
YIELD: 8 servings.
Nutrition Facts
1 piece: 591 calories, 41g fat (20g saturated fat), 104mg cholesterol, 310mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 10g protein.

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