PICCADILLY LEMON ICE BOX PIE

Crust 

1 Box Jiffy Mix Yellow Cake Mix (prepared as directed)

2 Tbs. Granulated Sugar 

Filling 

1 1/2 C. Sugar

5 Tbsp.. Flour

1/2 tsp. Salt

2 1/4 C. Whole Milk

3 Egg Yolks (beaten)

1/3 C. Lemon Juice

1/2 tsp. Vanilla

8 oz Whipped Topping (Cool Whip)Methods/steps 

Crust Directions 

Crumble cooled prepared cake and measure 2 cups of crumbs, pat crumbs lightly down when measuring. Place crumbs in small bowl and mix in the sugar. Spray a none stick spray in 9″ pie pan and pat cake crumbs in pie pan along the sides and on the bottom. Place pie crust in a preheated oven at 275 for 7 minutes. Watch crust carefully so the crumbs will not scorch. This process will help to lightly set the crust. When done remove and cool crust. 

Filling Directions 

In a 2 quart sauce pan mix sugar, flour, salt and milk. While stirring constantly bring ingredients to a low boil and cook for two or three minutes until filling becomes thick. Remove pan from heat and add 1/2 cup of hot mixture to beaten egg yolks and whisk together. Place filling back on stove at a low heat and slowly pour egg yolks into filling while whisking together. Pour lemon juice and vanilla into filling and bring to a soft boil and cook for two to three minutes longer. Using a whisk through out the cooking helps to eliminate lumps. When filling is thick remove from heat and set aside to cool down. 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 whipped topping and sprinkle the two tablespoons of crumbled cake crumbs. 

Fresh lemon zest may be added to garnish.