Star-Spangled Lemon Icebox Pie

ByElina

Ingredients

  • 15 pecan shortbread cookies (about 8 ounces)
  • 1 tablespoon sugar
  • 3 tablespoons butter, melted
  • FILLING:
  • 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

  • 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.
  • In a large bowl, beat cream cheese, mascarpone cheese, lemon zest and lemon juice until smooth; gradually beat in milk.
  • Spread into prepared crust. Refrigerate, covered, at least 4 hours or until filling is set. Top with berries before serving.
Nutrition Facts

1 piece: 591 calories, 41g fat (20g saturated fat), 104mg cholesterol, 310mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 10g protein.

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