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24

LEMON ICEBOX PIE

Published on August 4, 2022
Cook Time: 40 minutes
Serving Size: 10 servings
INGREDIENTS:
  • 1½ cup (135 g) graham crackers - crushed (about 12 full graham cracker sheets)
  • 6 tablespoon (89 ml) salted butter - melted
  • ¼ cup (55 g) brown sugar - packed
  • ¼ teaspoon (1 ml) ground cinnamon - optional
Lemon Pie Filling
  • 2 14-oz. cans sweetened condensed milk
  • 5 large egg yolks - room temperature
  • 2 teaspoon (10 ml) lemon zest - packed
  • Juice of 6 medium lemons - about 1 cup of juice
Whipped Cream
  • 1 cup (238 g) heavy cream - cold
  • 3 tablespoon (44 ml) powdered sugar
  • ½ teaspoon (2 ml) pure vanilla extract
INSTRUCTIONS:
  • Preheat oven to 325°F. If using a tart pan with a removable bottom, line the bottom of your pie pan with parchment paper.

  • In a bowl, combine the crust ingredients and mix well until graham crackers are fully saturated with butter and mixture holds together when pressed.

  • Pour graham cracker mixture into a 9-inch deep dish pie pan with removable bottom. Use the bottom of a cup or jar to press the crust down and along the sides. Set aside.

  • Combine all remaining ingredients in a large bowl and whisk until smooth. Pour into prepare pie crust.

  • Bake in preheated oven for 20 minutes or until filling is just set.

  • Chill in refrigerator, loosely covered in plastic wrap for 6 hours or overnight.

  • To make whipped cream, combine heavy cream, vanilla, and powdered sugar in a bowl or the bowl of a stand mixer. Whip for 3 minutes or until soft peaks form. Serve immediate with chilled pie.

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