Lemon Icebox Pie

By apachefreight

Ingredients

• For the crust:
• 14 whole graham crackers
• 1/4 cup sugar
• 1/4 tsp. table salt
• 6 tbs. unsalted butter, melted and still warm
• For the filling:
• 2 (14-oz.) cans condensed milk
• 1-1/4 cups strained lemon juice (from the 2 lemons below plus an additional 4 to 6)
• Zest of 2 lemons
• 8 large egg yolks
• For the Chantilly cream:
• 2 cups heavy cream
• 1/2 tsp. vanilla extract
• 1/4 cup confectioners’ sugar

Preparation

Step 1

To make the crust:
Heat the oven to 350*F. to make the crust, break the graham crackers into small pieces and place in the bowl of a food processor along with sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and the crackers and sugar is combined. Pour in the butter and pulse until the butter is blended in and the mixture isn't crumbly and holes its shape when you squeeze it, about twelve 1-second pulses. Transfer the crust to a 9-inch spring form pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.

To make the filling:
Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in medium bowl until pale, 30 seconds to 1 minute, and then whisk in the lemon juice/condensed milk mixture.
Place the spring form pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, like soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight

To make the Chantilly cream
Pour the heavy cream in the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners' sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium -stiff peaks form, about 1-1/2 minutes.
Before serving, wrap a wet, warm kitchen towel around the edges of the spring form pan to release the pie from the pan's sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, or keep in the freezer for up to 1 week.