Lemon Icebox Pie

Name: Lemon Icebox Pie
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 8
Ingredients: ***For the crust:***; 14 graham crackers; 1 tablespoon granulated sugar; 1/8 teaspoon kosher salt; 1/2 cup butter, melted; ***For the pie filling:***; 2 (14-ounce) cans sweetened condensed milk; 4 large egg yolks; 3/4 cup lemon juice, freshly squeezed; 1/8 teaspoon kosher salt; ***For the whipped cream:***; 1 cup heavy cream

Vegetarian Desserts Oven

Time: 4 hours 10 minutes

Yield: 8 servings

About

Lemon Icebox Pie takes after its cousin, the Key lime pie, with its buttery, crumbly graham cracker crust and sweet-tart filling. Where it differs is the boldness of its citrus-bright filling, just as sunny as the color suggests! A wonderful addition to summer barbecues or garden parties, Lemon Icebox Pie is as refreshing and sparkling as a cup of lemonade. Just make sure to save yourself a slice and make plenty of homemade whipped cream to elevate its already legendary creaminess.

Ingredients

For the crust:
14 graham crackers
1 tablespoon granulated sugar
1/8 teaspoon kosher salt
1/2 cup butter, melted
For the pie filling:
2 (14-ounce) cans sweetened condensed milk
4 large egg yolks
3/4 cup lemon juice, freshly squeezed
1/8 teaspoon kosher salt
For the whipped cream:
1 cup heavy cream

Directions

Step 1 -Preheat the oven to 325 degrees F.

Step 2 -In a food processor, pulse the graham crackers, the granulated sugar, and 1/8 of the kosher salt until it resembles fine crumbs, about 20 seconds.

Step 3 -Add the melted butter and pulse to combine.

Step 4 -Using the bottom of a glass or a measuring cup, press the graham cracker mixture into the bottom and up the sides of the pie plate. Avoid pressing down too hard.

Step 5 -Bake until the crust begins to brown, about 15 minutes.

Step 6 -Transfer the pie plate to a cooling rack to cool, for about 30 minutes.

Step 7 -Increase the oven temperature to 375 degrees F.

Step 8 -In a medium bowl, whisk the condensed milk and the egg yolks until smooth.

Step 9 -Add the lemon juice and the remaining salt and whisk until combined.

Step 10 -Pour the filling into the cooled crust.

Step 11 -Bake until the edges are set and the center is slightly jiggly, for about 20 minutes.

Step 12 -Let the pie cool for 15 minutes.

Step 13 -Refrigerate until set, about 3 hours.

Step 14 -In a large, cold bowl, beat the heavy cream until stiff peaks form.

Step 15 -Spread the whipped cream onto the center and out to the edges of the chilled pie.

Step 16 -Serve.