Lemon Icebox Pie


There's nothing more refreshing in summer than citrus.  This pie is the perfect blend of tart citrus and sugar poured into a delicious graham cracker crust.  Although Icebox Pie's are typically no-bake pies, this one incorporates eggs as a thickener {rather than the typical cream cheese} and, therefore, needs to be baked.  The result is a nice, clean, citrus flavor.  Two cans of sweetened condensed milk are used to allow for a thicker, more fulfilling pie.  This will soon become a summertime favorite!


Lemon Icebox Pie
source:  lightly adapted from a recipe by Cooks Country
Makes 1 - 9 inch pie

9 whole graham crackers, broken into pieces
3 Tablespoons granulated sugar
5 Tablespoons unsalted butter, melted
2 {14 ounce} cans sweetened condensed milk
3 large egg yolks
3/4 cups plus 2 Tablespoons freshly squeezed lemon juice {about 5 lemons}
1 cup heavy cream
4 Tablespoons powdered sugar
1/2 teaspoon vanilla extract

Preheat the oven to 325 degrees Fahrenheit.

In the bowl of a food processor, process graham crackers and granulated sugar until finely ground, about 30 seconds.  Add melted butter and pulse until combined, about 8 pulses.  Transfer crumbs to a 9-inch pie plate and press evenly into the bottom and up the sides of the pan, using the bottom of a measuring cup to press with.

Bake crust until fragrant and beginning to brown, about 15 minutes.  Remove to a cooling rack and allow to cool completely, about 35 minutes.

Increase oven temperature to 375 degrees Fahrenheit.

In a large bowl, whisk together the sweetened condensed milk and egg yolks until smooth.  Slowly whisk in the lemon juice.  Pour filling into cooled crust and bake until edges are set but center still jiggles when shaken, about 15 minutes.  Remove to a cooling rack to cool for 1 hour.  Refrigerate until chilled and set, at least 3 hours.

Using a stand mixer fitted with whisk, whip cream, powdered sugar and vanilla extract on medium-low until foamy, about 1 minute.  Increase speed to high and whip until stiff peaks form, 1-3 minutes.

Spread whipped cream evenly over the top of the pie.

Store in the refrigerator.

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7 comments:

Jennifer - The Deliberate Mom said...

Oh my goodness, this looks and sounds like summer. So yummy and refreshing!

Thanks for sharing!

Wishing you a lovely weekend.
xoxo

Liz said...

Does this look great for an after dinner treat on the deck!

~Kim at Golden Pines~ said...

The pie really does look delicious, and I love that it doesn't have cream cheese in it -- To me, that makes it a real icebox pie! I'm 'pinning' this post because I've volunteered to make a co-workers birthday treat next week and she loves pie, and I think she and the rest of us will love it too! THANKS for another great recipe!! Hope all is well with you and everyone in your neck of the woods!

daisy g said...

Oh my, that looks good.

The Woodcutters Wife said...

I have just made this - it's turned out perfectly. I'm in the UK and couldn't get Graham crackers so used a plain biscuit base which didn't need pre-baking. Couldn't wait for it to cool so we are eating it warm! Thankyou for sharing.

turtleinseattle said...

yum! going on my summer "to-try" list!

Staci at Life At Cobble Hill Farm said...

Thanks all! Woodcutters Wife - I'm so happy you and your family are enjoying it!! :)