Lemon Icebox Pie
Makes 8 servings
14 whole graham crackers
1/4 cup white sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted and cooled slightly
1 (14 ounce) can sweetened condensed milk
1/2 cup + 2 tablespoons lemon juice
Zest from 2 lemons
4 large egg yolks
1 cup heavy whipping cream
1/4 cup powdered sugar (or to taste)
1/2 teaspoon vanilla extract
1 lemon, sliced into wedges, for garnish
- Preheat the oven to 325 degrees. Break graham crackers in half, and place in the bowl of a food processor. Pulse until graham crackers have turned to fine crumbs, 7-10 pulses. (Alternatively, if you don’t have a food processor and don’t want one (though I tremendously recommend one!), just place graham crackers in a large Ziploc bag and crush with a rolling pin.) Add sugar, salt, and melted butter, and pulse until incorporated. Stir with a spoon or a spatula to get the last bits incorporated. Press into a 9-inch springform pan. Set aside.
- For the filling, whisk together the sweetened condensed milk and the lemon juice together in a large bowl. In a separate bowl, whisk together the egg yolks and the lemon zest together until the mixture is pale, 30 to 60 seconds. Whisk the egg yolk mixture into the sweetened condensed milk/lemon juice mixture.
- Place the springform pan onto a rimmed baking sheet. Pour lemon filling into graham cracker crust. Carefully transfer the baking sheet into the oven, and bake until the center jiggles slightly, 13-16 minutes. Remove from the oven and let cool for 1 hour.
- To make the whipped cream, place heavy whipping cream into the bowl of a stand mixer. Beat the cream with the whisk attachment on medium speed until soft beaks begin to form (this can also be done with a hand mixer, or, if you’re especially strong, your hand and a whisk). Add sugar and vanilla and beat until medium peaks form. Top the pie with the whipped cream, smooth over with an offset spatula or a knife, and top with lemon wedges. (I cut the lemon in 8, then place in 8 pieces around the edge of the pie). Freeze for at least 6 hours. To serve, remove the ring around the springform pan, and to cut clean slices of the pie, dip knife into very hot water and dry with a paper towel or regular towel, and repeat after cutting every slice.
Slightly adapted from: Epicurious