If you’re on the hunt for something summer-y, refreshing and simple, search no more! This lemon icebox pie is a keeper — it’s satisfying, easy, and calls for very few ingredients and minimal equipment.
The original version is from Cook’s Country, and what’s interesting about it is instead of sweetening the whipped cream topping with sugar, you reserve some of the condensed milk and whip the condensed milk with the cream. It gives the whipped cream topping a little more body and flavor, plus it’s a clever way to consolidate ingredients.
I served the pie after chilling for only 3 hours and it sliced okay, but it made a much better presentation on Day 2, so I recommend making this one a day ahead.
- 9 whole graham crackers (rectangle)
- 3 tablespoons sugar
- 5 tablespoons melted butter
- 3/4 cup plus 2 tablespoons fresh lemon juice
- 2 (14 oz) cans sweetened condensed milk
- 3 egg yolks
- 1 cup heavy whipping cream
- 3/4 to 1 teaspoon good vanilla extract
- 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 cooled pie and serve immediately or refrigerate until ready to serve.