Go Back
+ servings
Lemon Icebox Pie
Print

Lemon Icebox Pie

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 1/2 egg yolks and 3 1/2 ounces of filling juice. Keep the topping amount the same.
Course Dessert
Cuisine American
Keyword Condensed Milk, Lemon Pie
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author Cookie Madness

Ingredients

  • 9 whole graham crackers, rectangles
  • 3 tablespoons sugar
  • 5 tablespoons melted butter
  • 3/4 cup plus 2 tablespoons fresh lemon juice
  • 2 14 oz cans sweetened condensed milk
  • 3 large egg yolks
  • 1 cup heavy whipping cream
  • 3/4 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 cooled pie and serve immediately or refrigerate until ready to serve.