Star-Spangled Lemon Icebox Pie

Name: Star-Spangled Lemon Icebox Pie
Ingredients: 15 pecan shortbread cookies (about 8 ounces); 1 tablespoon sugar; 3 tablespoons butter, melted; 8 ounces cream cheese, softened; 1/2 cup mascarpone cheese; 1 tablespoon grated lemon zest; 1/2 cup lemon juice; 1 can (14 ounces) sweetened condensed milk; 1 cup sliced fresh strawberries; 1 cup fresh blueberries

10 ingredients

3 steps

Ingredients

15 pecan shortbread cookies (about 8 ounces)
1 tablespoon sugar
3 tablespoons butter, melted
8 ounces cream cheese, softened
1/2 cup mascarpone cheese
1 tablespoon grated lemon zest
1/2 cup lemon juice
1 can (14 ounces) sweetened condensed milk
1 cup sliced fresh strawberries
1 cup fresh blueberries

Directions

1

Preheat oven to 350°. Place cookies and sugar in a food processor; process until cookies are ground. Add melted butter; pulse just until combined. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Bake 15-20 minutes or until lightly browned. Cool completely on a wire rack.
2

In a large bowl, beat cream cheese, mascarpone cheese, lemon zest and lemon juice until smooth; gradually beat in milk.
3

Spread into prepared crust. Refrigerate, covered, at least 4 hours or until filling is set. Top with berries before serving.