What is the Dangerously Lemon Pie?

It is a wonderfully 90's recipe for an icebox pie, that I learned about from a youtuber named Dylan Hollis. I literally saw the video, and immediately decided "Im making that". And so the next day I rode my bike over to the walmart, and I acquired the following.


I brought 1 and a half cups of water to boil, then dissolved 3oz of lemon jello. The recipe called for 6 but I accidentally bought the smaller box of jello at the store. This did not end up being an issue at all, weirdly. Anyway I then added the zest of one lemon, and the juice of both lemons into the jello mixture.

No, the recipe did not specify how much lemon juice. It really just said "2 lemons".

So then I combined a cup of cream, with half a cup of lemonade powder. Oh and for anyone using metric, a cup is 250 ml. I whipped up the heavy whipping cream, with the lemonade powder until I had lemonade flavored whipped cream. Then I folded one cup of sour cream into the whipped cream, then I folded in the lemon jelllo mixture. Once that was folded together, I put the mixing bowl in the freezer to chill for 20 minutes.

Chilling the pie mixture is not in the recipe, but it helps the jello set. My mom actually gave me that tidbit of advice.

Once the pie mixture was chilled and slightly thickened, I poured it into the graham cracker crust. I then put the pie in the refrigerator to set overnight.

So, how was it? Delicious.

So, the texture was soft, slightly softer than a cheesecake and more comparable to a keylime pie. Now, it goes without saying that the lemon flavor packed a punch. But it was really great! it was akin to a lemondrop, if you're familiar with that candy. It was bright and summery! 10/10.

But...I could not eat more than a couple slices of it in a day. The lemon flavor is STRONG. The lemonade powder is loaded with enough sugar to balance the tartness, but it is still intense. I highly recommend trying this recipe at least once.