Lemon Icebox Pie Recipe

Lemon Icebox Pie Recipe: In my opinion, the perfect way to spend a summer evening is with a traditional lemon icebox pie. A crumbly graham cracker crust is stuffed with a lemon custard that has a tart flavor, and then a mountain of vanilla-scented whipped cream is piled on top. Consume it while it is still cold from the refrigerator.

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Lemon Icebox Pie Recipe

lemon icebox pie with a slice missing

MY LEMON ICEBOX PIE RECIPE IS A SOUTHERN SUMMER CLASSIC

This lemon pie is the genuine article, the kind of traditional lemon pie that might have been baked by grandma. Due to the fact that the crust only requires a few minutes in the oven, this recipe is considered to be a barely-bake recipe. Meanwhile, the custard filling is prepared on the stove top. To make the finest lemon pie ever, simply fill it and then chill it. Be sure not to overlook the thick layer of Chantilly cream, which is a sweetened vanilla whipped cream. This layer is what makes the pie so exceptional.

lemon icebox pie with slice on a plate

CONVERT THIS LEMON PIE TO A NO BAKE RECIPE

If you want to make the pie without baking it, you can easily do so; the crust will still be delicious, but it will be a little more crumbly. You have the option of adding an additional tablespoon of melted butter to the crumbs in order to improve their ability to adhere to one another.

creamy lemon pie with crumb crust

USE OTHER COOKIES AND CRACKERS FOR YOUR CRUMB CRUST

The greatest advantage of a crumb crust is that it can be made with virtually any kind of cookie or cracker that you choose. Gingersnaps, Biscoff, Nilla wafers, or even a dark chocolate wafer cookie like Nabisco’s Famous Wafers would be a perfect accompaniment to this pie. I highly recommend trying it out. The Meyer lemon cookie that is sold at Trader Joe’s is also a thin cookie that might be used. But to tell you the truth? I believe that the best are just regular old graham crackers.

lemon pie with crumb crust

INGREDIENTS

CRUST

  • 2 cups grahm cracker crumbs (about 16 whole graham crackers, finely crushed)
  • 3 Tbsp granulated sugar
  • 5-6 Tbsp melted butter (I use 5 for a looser crumb crust)

FILLING

  • 1 1/4 cups fresh lemon juice (about 6-7 lemons)
  • 4 extra large eggs
  • 2 extra large egg yolks
  • 1 cup granulated sugar
  • 14 ounce can sweetened condensed milk

TOPPING

  • 1 cup heavy cream
  • 3 Tbsp confectioner’s sugar, sifted
  • 1/2 tsp vanilla extract
  • graham cracker crumbs for garnish

INSTRUCTIONS

  • Preheat the oven to 350 degrees Fahrenheit.
  • A bowl should be used to combine the graham cracker crumbs, sugar, and melted butter. The ingredients should be mixed together until all of the crumbs are evenly soaked and there are no major lumps present.
  • In a pie plate with a deep dish of 9 inches, press the crumbs onto the bottom and edges in an even manner. Take eight minutes to bake.
  • In a saucepan with a heavy bottom and a medium size, stir together the lemon juice, eggs, yolks, and sugar. These ingredients will be used to prepare the filling. Stir the mixture with a whisk until the eggs are completely integrated and broken up. It is going to be a lovely golden yellow color!
  • The mixture should be cooked over medium heat while being stirred or whisked continuously until it reaches the desired consistency. It is not necessary for it to reach a boiling point; rather, you should heat it until it becomes thick enough to coat the back of a spoon. This will take ten to fifteen minutes, and in order to prevent the curdling of the mixture, you could want to reduce the heat a little bit at the end.
  • Condensed milk should be whisked into the mixture after it has been strained through a mesh sieve into a bowl. This will remove any little cooked egg lumps that may have been present. After ensuring that everything is thoroughly mixed together, pour the mixture into the crust and place it in the refrigerator, uncovered, for a period of six hours or overnight.
  • Beat the cream, sugar, and vanilla until it becomes thick, and then spread it over the pie that has been refrigerated. Graham cracker crumbs should be sprinkled on top, and lemon slices or lemon zest can be left on top as a garnish if preferred. It is best to wait until just before serving time to apply the whipped cream on the top of the pie.

    Do you want your pie to be really chilled? Before serving, place it in the freezer for a period of thirty minutes.

NOTES

  • You can use gingersnap crumbs in place of the graham cracker crumbs without any adverse effects.
  • Your lemon pie could be topped with sweetened sour cream or a mixture of sour cream and whipped cream. Both of these options are delicious.
  • As an additional topping option, you can make a meringue by whipping the leftover egg whites into a stiff consistency.

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