This is a unique and really delicious, no-bake dessert. This icebox pie has a cool lemon and lavender filling and a cookie crust.
This is a bright, floral dessert with sweet and tangy lemon filling and lavender whipped cream on top.
Of all the desserts I worked on this week, this was the one I looked forward to the most! This was my first try using dried lavender buds in a dessert.
The bouchons I sampled once at Myer’s Bagels were flavored with lavender and the taste was incredible. Delicate, floral, summery and aromatic.
[clickToTweet tweet=”Lemon and lavender are splendid paired together. (Think lavender lemonade, a classic summertime drink!) #summertime” quote=”Lemon and lavender are splendid paired together. (Think lavender lemonade, a classic summertime drink!)”]
The vanilla cookie crust is the first sweet layer, followed by bright lemon and then a delicate, soft sweep of the lavender-laden cream.
In our house this dessert really impressed all the hungry fans. Simple but special!
Try this chilled pie, and check out these other icebox desserts!
This recipe is also featured in the collection, Step Away From The Oven: No-Bake Icebox Cakes & Pies
>> Did you enjoy this pie? Leave a comment below and let me know.
Chilled Lemon & Lavender Pie
- 3 cups vanilla wafer cookies
- 7 tablespoons butter, unsalted and melted
- 1 1/2 cups whipping cream
- 1/4 cup confectioner’s sugar
- 2 teaspoons dried, organic lavender buds
- 1 3.4 ounce box of Jell-O Instant Lemon Pudding & Pie Filling
- 1-1/2 cups cold milk
- 1 teaspoon lemon zest
- Have a 9-1/2 inch pie plate ready. Place the bowl and beater from your mixer into the freezer to chill.
Prepare the crust:
- Place the vanilla wafers in a the bowl of a food processor and grind them into fine crumbs. If you don’t have a food processor you can also crush the cookies in a large bowl using a potato masher or the bottom of a sturdy drinking glass.
- Stir the melted butter into the cookie crumbs until the crumbs have thoroughly absorbed the butter.
- Press the butter-crumb mixture into the pie plate, making an even layer across the bottom and up the sides of the plate to the rim. Press the mixture into place firmly and smooth out the edges.
- Cover the pie plate with plastic wrap and refrigerate it for 1 hour.
Prepare the whipped cream:
- When the pie crust has chilled, assemble the bowl and beater on your mixer. Turn the mixer on low and slowly pour in the whipping cream. Increase the speed to medium-high or the highest speed you can go to without cream flying all over the kitchen!
- After about 2 minutes add in the confectioner’s sugar. Beat the mixture for another 2-4 minutes until it has thickened and holds loose peaks. Warm weather may make the whipping process take a little longer.
- Set aside 1 cup of the finished whipped cream.
- Fold the lavender buds into the remaining whipped cream in the bowl.
Prepare the lemon pudding:
- In a medium bowl, combine the pudding mix with the cold milk. Whisk it together for 2 minutes. Mix the reserved 1 cup of whipped cream into the pudding.
Assemble the pie:
- Remove the chilled cookie crust from the refrigerator. Pour the lemon pudding mixture into shell and smooth it into an even layer. Spoon the lavender whipped cream onto the top and smooth it evenly. Sprinkle the lemon zest over the top.
- Cover the pie with plastic wrap and place it into the coldest corner of your fridge. Chill the pie overnight.
- Slice and serve the pie while it’s cold and oh so refreshing!