Description
You’ll love the ease of making this recipe for lemon icebox pie, no fussing with a pastry pie shell, waiting for unsalted butter to melt, or hunting down oddball ingredients. This sweetened condensed milk pie requires a custard filling, so you’ll have to do some stovetop stirring. But that’s as tricky as it gets (and that’s not at all complicated). I hope you enjoy this pie as much as we did.
Find it in Serendipity 3’s “Sweet Surprises” cookbook. This is a cookbook as wonderful as the shop’s reputation for dessert excellence.
Ingredients
Graham Cracker Pie Crust Ingredients
1 1/2 Cups (6 ounces) graham cracker crumbs (10 to 12 full-sized graham crackers)
1 teaspoon Ground Cinnamon (the original recipe calls for 2 Tablespoons)
1 stick unsalted butter, melted and cooled
Lemon Pie Filling Ingredients
2 14-ounce cans sweetened condensed milk
4 Large Egg Yolks
1/2 Cup Lemon Juice (the juice of 3-4 good-sized lemons)
Whipped Cream Ingredients
1 Cup Heavy Cream (sometimes written as Heavy Whipping Cream)
1 teaspoon Vanilla Extract
1 1/2 teaspoons Light Corn Syrup
OR
1 Cup Heavy Whipping Cream
2 teaspoons Granulated Sugar
Instructions
Grab your prettiest 9″ pie plate. Set it aside.
To Make the Graham Cracker Crust
Combine the graham cracker crumbs, cinnamon, and the melted butter. Press into the bottom and up the sides of the pie plate. I think it’s easiest to use your fingers, but the back of a spoon can help, too.
The crust should be about 1/4″ thick. Refrigerate the crust until you’re ready to put the lemon filling in it.
To Make the Lemon Filling
In a medium saucepot (they recommend using a nonstick pot), whisk the milk, the 4 egg yolks, and the lemon juice until the mixture is smooth.
Cook the lemon custard over medium heat until it is very hot to the touch, but don’t let it boil. This will take roughly 10 minutes. I whisked it the entire time.
Although the recipe says to strain the lemon custard into the graham cracker crust, I did not. I thought it looked plenty smooth. Pour in the filling, making a slight dome in the center of the pie.
Refrigerate for one hour, or until the pie is set.
Cover with plastic wrap, and chill completely. This will take another hour.
Before serving: Top slices with whipped cream. Pile it high.
To Make the Whipped Cream with Light Corn Syrup
With a chilled bowl and beaters (I admit I never chill mine), pour heavy cream and vanilla extract into the bowl.
As it whips on medium speed, drizzle in the corn syrup. Keep beating it until it forms soft peaks (it will look like whipped cream).
To Make Whipped Cream with Vanilla Extract and White Sugar
Pour the vanilla extract and heavy cream into the bowl. Beat at medium speed as above, then sprinkle in the granulated sugar.
Beat until it looks like whipped cream (and you see those soft peaks like mini mountains in the bowl).
- Prep Time: 15
- Cook Time: 10
- Category: dessert
- Cuisine: American