Almost Sugar-Free/ Fat-Free Lemon Ice Box Pie

(from Lucianolinda’s recipe box)

Source: Kelly Brant

Categories: Pie- Tarts


  • For the crust:
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup Splenda brown sugar blend
  • 6 Tbsp. butter, melted
  • For the filling:
  • 1/2 cup freshly squeezed lemon juice
  • 1 envelope unflavored gelatin
  • 1 (4 oz.) box sugar-free lemon pudding mix
  • 1 (3 oz.) box sugar-free lemon gelatin
  • 1/3 cup Splenda sugar substitute
  • 2 eggs, beaten
  • 2 1/2 cups water
  • 2 cup thawed sugar-free Cool Whip


  1. Combine the graham cracker crumbs, Splenda brown sugar blend and melted butter and mix ell. Press mixture into the bottom of 9-inch pie plate. Bake at 375 degrees for 8 minutes. Allow to cool completely before filling.

  2. In a bowl, combine the lemon juice and unflavored gelatin; set aside to bloom.

  3. In a saucepan, whisk together the pudding mix, lemon gelatin and sugar substitute. Gradually add beaten eggs and then the water. Mix until completely smooth and then, stirring constantly, bring to a rolling boil over medium heat. Remove from heat and cool slightly. Add the lemon juice and gelatin mixture.

  4. Stir until completely combined and refrigerate about 1 1/2 hours or until thickened and beginning to gel. With a whisk, fold in the cool whip. Pour into the graham cracker crust and return to refrigerate until completely set.

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