LEMON ICEBOX PIE
Provided by David Guas
Categories Milk/Cream Egg Dessert Kid-Friendly Quick & Easy Mardi Gras Lemon Party Butter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes one 9-inch pie
Number Of Ingredients 14
Steps:
- To make the crust:
- Heat the oven to 325°F. Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn't crumbly and holds its shape when you squeeze it, about twelve 1-second pulses. Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.
- To make the filling:
- Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice-condensed milk mixture.
- Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.
- To make the chantilly cream:
- Pour the heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners' sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1 1/2 minutes.
- Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan's sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week.
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Patricia Harris
[email protected]I can't wait to try this pie! It looks so delicious.
Zziwa Mathias
[email protected]This pie is the perfect way to end a summer meal. It's light and refreshing, and it's the perfect way to cool down on a hot day.
B I G W L R D
[email protected]This pie is a classic for a reason. It's delicious, easy to make, and always a crowd-pleaser.
Mohsin Anwer
[email protected]This pie is a great way to get your kids involved in the kitchen. They can help you make the crust and filling, and they'll love eating the finished product.
Donita!
[email protected]I love that this pie is no-bake. It's so easy to make, and it's perfect for summer when you don't want to turn on the oven.
Manik Manik khan
[email protected]This pie is a great make-ahead dessert. You can make it up to 3 days in advance, so it's perfect for busy weeknights.
Brittany Lee Jordan
[email protected]This pie is so versatile. You can serve it with whipped cream, ice cream, or even fresh fruit.
Legend shahzad Khan
[email protected]This pie is a great way to use up leftover lemons. I always have a few lemons on hand, and this pie is a great way to use them up before they go bad.
Jivan Bista
[email protected]I love the simplicity of this pie. It's made with just a few ingredients, but it's so delicious.
Jontonar Rajjo
[email protected]This pie is the perfect balance of tart and sweet. The lemon filling is perfectly complemented by the graham cracker crust.
Rsshid Ali
[email protected]This pie is so easy to make, and it's always a hit. I love that I can make it ahead of time, so I don't have to worry about dessert on the day of the party.
Waleed Nisar
[email protected]I made this pie for my husband's birthday, and he loved it! He said it was the best lemon icebox pie he's ever had.
Imam Mohsin
[email protected]This pie is the perfect summer dessert. It's light and refreshing, and it's not too heavy. I love the combination of the tangy lemon filling and the sweet graham cracker crust.
Dream Team
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. It's so easy to make, and it's always a hit.
noob _artist
[email protected]This lemon icebox pie was a huge hit at my last dinner party! The crust was flaky and buttery, and the filling was tart and refreshing. I will definitely be making this again.