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RECIPE # 4849 CITRUS JACK ICE BOX PIE Friday June 8, 2012

RECIPE # 4849 CITRUS JACK ICE BOX PIE Friday June 8, 2012

CREATED Jun 8, 2012

LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE

For the crust:

1 ¼ cup finely crushed gingersnap cookies

5 tbls unsalted butter, melted

2 tbls sugar

Toss together all crust ingredients with a fork until crumbs are moistened. Press evenly onto bottom and sides of a 9-inch pie pan to form crust. Bake 8 minutes or until crust begins to brown.  Cool on wire rack.

For the filling:

2 (14 oz) cans sweetened condensed milk

¼ cup fresh lemon juice

¼ cup fresh lime juice

2 tbsp plus 2 tsp Jack Daniel TN Whiskey

1/3 cup sour cream

2 tsp grated lemon and lime peel

Whisk sweetened condensed milk, juices, whiskey and sour cream in large bowl until blended.  Stir in grated peel. Pour filling into crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on rack.

For the topping:

½ pint (one cup) heavy whipping cream

¼ cup powdered sugar

½ tsp vanilla

Beat cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff. Top cooled pie with mixture. Chill at least 1 hour before serving. Best served the same day.

Yield: 8 pieces of pie

Note: nice to garnish each slice with lemon or lime slice twisted to stand up... ENJOY!