Cherry-Lemon Icebox Pie

1. 1

   Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450u00b0 for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.

2. 2

   In a large bowl, whisk the milk, lemon juice and extracts until thickened, about 2 minutes. Beat cream until stiff peaks form; fold into milk mixture. Pour into crust.

3. 3

   Refrigerate for 30 minutes; spoon pie filling over the top. Refrigerate for at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.