Lemon Lime Icebox Pie

I should not be allowed to go into Walgreens.  Fact.  Particularly when I have a baby sleeping (finally!) peacefully in the stroller, and absolutely nowhere I have to be any time soon.  Recipe for disaster.  It’s like strolling right back into my early teenage years . . . right up to and including the bad soft rock music playing on the store’s sound system.  I can sing along with “Rocket Man”, oh yes oh yes I can.  And “Dream Weaver”, and “Wildfire” and “Killing Me Softly.”  All that nostalgia almost makes me want to shop for fake nails and a hair highlighting kit.  Almost.

I should probably not admit these things.

I haven’t had a lot of time for summer break nostalgia, between the new baby and, well, the COMPLETE LACK of summer weather here in the Pacific Northwest.  I know the rest of the country is suffering from heat waves and hurricanes and all kinds of craziness – but for us it has mostly been a summer of blah with a capital B.  We did just have a lovely two week run of 80-ish temps and sunshiney days . . . but then woke up this morning to 60 degrees, gray, and rain.  RAIN, people.

So I’m posting this icebox pie that I made a month ago, when it was similarly icky weather and I was pretending it might someday be summer.  Now I’m hoping it might someday be summerlike again.  Someday.

One year ago on C&T:  Herbed Sourdough Rolls

Two years ago on C&T: (lots of great stuff!) Pesto Topped Tomatoes, Leek and Mushroom Tart, Wilted Spinach Salad with Roasted Garbanzos and Tomatoes, Gazpacho the Lazy Way, and Cherry Tomato and Tomatillo Salsa.  Apparently 2009 was a great year for tomatoes!

Lemon Lime Icebox Pie

This is the perfect mom’s “shortcut” pie – you can use store-bought crust, frozen yogurt (or ice cream), and whipped cream.  There is no rocket science involved.  Which is good, because anyone who has ever been pregnant or taking care of an infant knows that rocket science is not going to happen when Pregnancy Brain (or Baby Brain) is involved.  For those of you not suffering similarly, please feel free to make your own buttery yummy graham crust, frozen yogurt, and fresh whipped cream.  And then stand back and let me at it, because I will eat that whole pie.  Yes, oh yes, I will.

  • one 9 inch graham cracker pie crust, store bought or freshly made
  • vanilla frozen yogurt (C&T recipe) or ice cream, store bought or freshly churned
  • one lemon
  • one lime
  • whipped cream, spray can or freshly whipped

If making your own fro-yo, add the juice and zest of the lemon and lime before churning.  If using store bought yogurt or ice cream, soften slightly and mix in the juice and zest.  Smooth freshly churned or still soft fro-yo into the prepared crust in an even layer and freeze until firm, at least one hour.  To serve, slice into pieces and top each serving with whipped cream.  Or simply dig in with a large spoon and spray whipped cream into your mouth with each bite.  Not that I condone that or anything.

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