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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 523.5
  • Total Fat: 8.8 g
  • Cholesterol: 82.7 mg
  • Sodium: 588.3 mg
  • Total Carbs: 105.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 7.1 g

View full nutritional breakdown of Piccadilly Cafeteria Lemon Ice Box Pie calories by ingredient
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Piccadilly Cafeteria Lemon Ice Box Pie

Submitted by: ROBLOVESJENN
Piccadilly Cafeteria Lemon Ice Box Pie

Introduction

If you love the pie from Piccadilly like we do, you'll want this recipe! If you love the pie from Piccadilly like we do, you'll want this recipe!
Number of Servings: 8

Ingredients

    Crust
      1 box Jiffy Mix Yellow Cake Mix (prepared as directed)
    • 2 tbsp granulated sugar


    Filling
    • 1 1/2 cups granulated sugar
    • 5 tbsp flour
    • 1/2 tsp salt
    • 2 1/4 cups whole milk
    • 3 egg yolks, beaten
    • 1/3 cup lemon juice1/2 tsp vanilla extract
    • 8 oz Cool Whip, thawed ((Recipe with low fat type))

Directions

This recipe is from Recipe Gold Mine and IS NOT a diet recipe. We simply enjoyed the pie so much we wanted the recipe and we thought we'd share it. Obviously, there are ways that you could cut calories and fat but I'm not sure how the pie would turn out.



Crust:
  1. Crumble cooled prepared cake and measure 2 cups of crumbs, patting crumbs lightly down when measuring. Place crumbs in small bowl and mix in the sugar.
  2. Preheat oven to 275°F.
  3. Spray a 9-inch pie pan with Pam and pat cake crumbs in pie pan on the bottom and up the sides.
  4. Place pie crust in oven for 7 minutes. Watch crust carefully so the crumbs will not scorch.
  5. Remove and cool crust.


Filling:
  1. In a 2 quart sauce pan mix sugar, flour, salt and milk. Bring to a low boil and cook for 2 or 3 minutes, stirring constantly, until filling becomes thick.
  2. Remove pan from heat and add 1/2 cup of hot mixture to beat egg yolks and whisk together.
  3. Place filling back on stove at a low heat and slowly pour egg yolk mixture into filling while whisking together.
  4. Pour lemon juice and vanilla extract into filling and bring to a soft boil and cook for 2 or 3 minutes longer.
  5. When filling is thick, remove from heat and set aside to cool. The filling may be poured into the crust while still a little warm but not hot.

Place pie in refrigerator for several hours to set and chill completely. When chilled, top with Cool Whip and sprinkle the two tablespoons of crumbled cake crumbs over the top. Garnish with fresh lemon zest.



Number of Servings: 8

Recipe submitted by SparkPeople user ROBLOVESJENN.






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Member Ratings For This Recipe

  • I am making this for the 4th of July and taking it to the park with me! It looks and sounds delicious. I'm sure I should make more than one! And the calories don't matter too much; we'll burn it off running around with the kids and playing volleyball! - 7/1/08

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  • OMG - this is my favorite kind of pie - BUT the calories are soooooo high! This looks tasty.... - 5/4/08

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  • We haven't made it from scratch, but we sure do have a tough time resisting it when it's in the fridge! - 1/4/08

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