Lemon Icebox Pie
This pie was one of the most loved items at Aunt Mary’s Cafe, EVER! During our last two weeks of operation, once the news got out that we were closing, the line started gathering out the door. Since the pie would take some time to set and chilled, our poor baker Steve could not make it fast enough — as soon as one was ready to serve, it would be gone in the dink!
Lemon Icebox Pie
An indulgent and comforting pie, rich from the condense milk and piquant from the tangy lemon juice
Equipment
- processor
- stand mixer or hand mixer
- 9" springform pan
Ingredients
Graham Cracker Pie Crust:
- 2 sleeves Nabisco's Honey Maid Graham crackers
- 1/2 cup unsalted butter, melted (1 stick)
- 50 grams brown sugar (about 1/4 packed cup)
Pie Filling:
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
- 6 each egg yolks
- 1 14oz-can condensed milk
- 1/4 cup cream
- 1/4 teaspoon kosher salt
- 3/4 cup lemon juice
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powder sugar
- 1 tablespoon vanilla extract
Instructions
Making Pie Crust:
- In food processor, grind down the Graham crackers to fine crumbs, make about 2 cups
- In mixing bowl, use paddle attachment to mix all 3 ingredients well; test by feeling to see if the mixture could clump together; dump mixture into the springform pan
- In the springform pan, use bottom of a measuring cup to pack the mixture down, make sure to even out the bottom & sides; the more it gets packed, the more crunchy the crust would be
- In preheated oven to 350ºF, bake crust for 10 mins; pack down any visible bubbles; put aside for cooling
Pie Filling:
- in small bowl, sprinkle gelatin over the 2 tablespoon cold water (blooming)
- in mixing bowl, beat egg yolks & condensed milk on high speed for about 2-3 min
- at lower speed, add cream & salt, mix well
- melt down the bloomed gelatin in microwave (15-30 seconds); add to egg mixture; mix well
- slowly add lemon juice, at low speed, until well blended
- pour mixture in the prepared pie crust
- baked (on bottom rack) in 350ºF preheated oven for about 20-25 mins, or until center of pie looks set when gently shake (a bit jiggly is ok — don't over bake, texture would be heavy and weird)
- cool pie down in room temperature for about 2 hrs; chill overnight or at least 4 hrs in fridge before serving
Whipped Cream Topping
- about 1-2 hrs before serving, whip up cream, powder sugar & vanilla extract — make sure to soft peak only
- use piping bag, pipe whipped cream mix on top of pie (start as circles, then use heated icing knife to spread out the circles; decorate it as you wish)
Notes
- This pie keeps well in refrigerator for 3 days
