Close
Ingredients
| graham cracker crumbs: 1 1/2 cups |
| granulated sugar: 1/4 cup |
| ground cinnamon: 1/2 tsp |
| unsalted butter: 1/2 cup (melted) |
| sweetened condensed milk: 2 14floz cans |
| eggs: 4 (yolks, large) |
| lemon zest: 1 tsp |
| lemon juice: 1/2 cup (fresh) |
| heavy whipping cream (fluid): 2 cups |
| powdered sugar (unsifted): 6 Tbl |
Lemon Icebox Pie
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
10 min -
Servings
8 serving(s)
Tags
- Preheat oven to 350°.
- In a bowl, combine the crumbs, sugar, cinnamon, and melted butter.
- Pat into a 9-inch deep-dish pie plate and bake for 6-8 minutes, or until slightly browned.
- Remove to a wire rack to cool.
- Meanwhile, in a big bowl, whisk together the milk, yolks, lemon zest, and lemon juice.
- Pour the lemon filling into the cooled crust.
- Bake for 10 minutes, until set.
- Cool on a wire rack; chill the pie for 30 minutes.
- When the pie is completely cooled, whip the cream with the powdered sugar until stiff peaks form.
- Mound the whipped cream on top of the pie and chill for 1 hour.