Lemon meringue pie is not my favorite. Oh, I’ll eat a slice if someone serves it, but if there was apple, blackberry, cherry, peach, chocolate or strawberry, I’d eat that first. I do, however, love Lemon Ice Box Pie. I made one this week. It was very good – and like all my cooking – very easy.
For the crust, you can smash a bunch of Graham Crackers and mix with melted butter and bake it – and hope that it stays together – or, you can but a pre-made Graham Cracker crust from the store and save lots of time. If you buy the crust, get Keebler, it’s the best.
Note: The below recipe will not quite fill up a Keebler crust. A double recipe would fill a regular pie plate with a graham cracker crust. I decided to go with the smaller amount and use whipped cream to cover the pie. That makes the pieces slightly smaller. Then you can eat two!
For the filling, use a can (14-ounce) of sweetened condensed milk. How can you go wrong with condensed milk? It’s good if you drink it straight. Next, squeeze enough lemons (about 3) to wring out 3/8 cup of juice. You can use lemon juice from the bottle, but fresh squeezed is better and you’ll need some of the lemon zest for the topping. Add two egg yolks to the bowl and whisk or beat with a mixer until smooth.
Pour the filling in the pie crust and bake in a 350 oven for about 20 minutes. You want the center to be slightly jiggly and mostly set. Garnish with lemon zest (whipped cream optional). Cover with Saran Wrap and chill in the “ice box” (refrigerator) for several hours.
Voila! A delicious Lemon Ice Box Pie
Lemon Ice Box Pie
1 Keebler Graham Cracker Pie Crust
2 egg yolks
1 14 ounce can Eagle Brand sweetened condensed milk