Lemon Icebox Pie
This is one of the easiest most cooling refreshing pies.
Servings 8
Cost 5
Ingredients
Crust
- 9 whole graham crackers, rectangles
- 3 tablespoons sugar
- 5 tablespoons melted butter
Lemon Filling
- ¾ cup plus 2 tablespoons fresh lemon juice (7 oz)
- 2 14 oz cans sweetened condensed milk
- 3 large egg yolks
Whipped Cream Topping
- 1 cup heavy whipping cream (you'll sweeten it with 3 tablespoons of condensed milk from above)
- ¾ to 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees F.
- Put the graham crackers in a heavy duty zipper bag and crush with a rolling pin. Mix crushed crackers, sugar and butter together in a bowl, then press tightly into bottom and up the sides of a 9 inch pie plate -- I used a deep dish. Bake on center rack for about 12 to 14 minutes. Let cool for 30 minutes.
- Open the condensed milk and measure out 3 generous tablespoons. Set aside. Pour the remaining condensed milk into a mixing bowl and whisk in the egg yolks. Gradually whisk in the lemon juice. Pour mixture into the pie crust.
- Increase the oven temperature to 375 and bake pie for another 15 minutes. Let cool at room temperature for 1 hour, then chill for at least 3 hours or preferably overnight for a firmer pie.
- With an electric mixer, beat the reserved 3 tablespoons of condensed milk and whipping cream until thick enough to spread, then beat in the vanilla. Spread over the top of the chilled pie and serve immediately or refrigerate until ready to serve.
Notes
This Lemon Icebox Pie is easy and refreshing. It can be made as directed, but if you don't need as much pie you can make the filling with 1 can of condensed milk 1 ½ egg yolks and 3 ½ ounces of juice. Keep the topping amount the same.