Luscious Lemon Icebox Pie
Description
Lemon lovers will absolutely love this easy to make pie. The hardest part is waiting for it to chill before indulging in its lemony, luscious goodness.
Ingredients
Crust:
2 c. graham cracker crumbs from about 16 whole graham crackers, finely crushed
3 T. granulated sugar
5-6 T. melted butter
Filling:
1 1/4 c. freshly squeezed lemon juice from about 6-7 lemons
4 extra large eggs
2 extra large egg yolks
1 c. granulated sugar
14 oz. can sweetened condensed milk
Topping:
1 c. heavy cream
3 T. powdered sugar, sifted
1/2 t. vanilla extract
Garnish:
graham cracker crumbs
lemon slices or lemon zest
Directions
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Preheat oven to 350 degrees.
Crust:
Mix graham cracker crumbs, sugar and melted butter together in a bowl; stir until all crumbs are evenly moistened and there are no large lumps. Press crumbs evenly into the bottom and sides of a 9 inch deep dish pie plate. Bake for 8 minutes.
Filling:
Whisk together lemon juice, eggs, egg yolks and sugar in a medium sized heavy bottomed saucepan. Whisk until eggs are completely broken up and incorporated.
Place over medium heat; cook, stirring or whisking constantly, until mixture thickens. Don't boil, just cook until it thickens enough to coat the back of a spoon, about 10-15 minutes. Turn heat down a little toward the end to prevent curdling.
Strain mixture through a mesh sieve into a bowl to get rid of any little lumps of cooked egg. Whisk in the condensed milk, making sure everything is evenly combined. Pour into the crust. Refrigerate, uncovered, for 6 hours or overnight.
Topping:
Whip the cream, sugar and vanilla until thick; dollop over the chilled pie. Dust with graham cracker crumbs; garnish with lemon slices or lemon zest, if desired.
Top pie with the whipped cream right before serving.
8-10 servings.