Lemon Icebox Pie

By • March 6, 2012 • 0 Comments


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Author Notes: A pie with a kickThe young chef

Serves 8

  • 2 cups Graham cracker crumbs
  • 1/2 cup Sugar
  • 8 tablespoons Melted unsalted butter
  • 2 cups Fresh lemon juice
  • 28 ounces Sweetened condensed milk
  • 2 Egg yolks
  • 16 Vanilla wafers
  • 1 1/2 cup Chilled heavy cream
  • 1 teaspoon Vanilla extract
  1. Heat oven to 400°
  2. Process crumbs, sugar, and butter in a food processor until evenly combined.
  3. Transfer to a 9″ deep-dish pie dish, and press into bottom and up sides to create a thick crust; set aside.
  4. Combine juice, milk, and egg yolks in a bowl; beat on medium-high speed of a hand mixer for 5 minutes.
  5. Pour into prepared crust; bake until crust is browned and filling is only slightly set, about 20 minutes.
  6. Place wafers around edge of pie, pushing them gently into filling; let cool. Freeze until set, at least 2 hours, or up to overnight.
  7. Whisk cream and vanilla in a bowl until stiff peaks form; spread evenly over pie and refrigerate until ready to serve.
  8. From the Saveur.com website

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