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