Go Back

Lemon Icebox Pie

auntmaryscafe
An indulgent and comforting pie, rich from the condense milk and piquant from the tangy lemon juice
Print
Prep Time 1 hour
Cook Time 30 minutes
Chill 8 hours
Course Dessert, Snack
Servings 8

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
Keyword Pie