Lemon Icebox Pie

By srumbel

And even though it's an icebox pie, it's awesome both frozen and refrigerated. It totally depends on your preference. Refrigerated is more like the soft, creamy texture of key lime pie, but when it's frozen it's firmer (and sometimes I really dig that). Fortunately, even when it's frozen it never really gets hard so it maintains that smoothness that I love!

And it's not hard to make. The directions for a graham cracker crust are pretty straight forward. Some crumbs mixed with sugar and butter, then you press it into the pan. My favorite kind of pie crust - quick and easy.

from wordpress.com

Ingredients

• 1 3/4 cup graham cracker crumbs (about 14 graham crackers)
• 1/4 cup sugar
• 6 tbsp butter, melted
• 1 1/4 cups fresh lemon juice (6-8 lemons)
• 2 14 oz cans sweetened condensed milk
• 8 large egg yolks
• 2 tbsp finely grated lemon zest
• 8 oz Cool Whip or Homemade Whipped Cream for topping, optional

Preparation

Step 1

1. Grease pie pan.
2. Mix together graham cracker crumbs, sugar and melted butter.
3. Press graham cracker mixture into the bottom and up the sides of a 9 inch pie pan to make the crust.
4. Preheat oven to 325 degrees.
5. In a medium sized bowl, whisk together the lemon juice and sweetened condensed milk.
6. In a large bowl, beat the lemon zest and egg yolks on high until pale.
7. Add sweetened condensed milk mixture to egg mixture and beat until smooth.
8. Pour filling into the pie crust.
9. Bake the pie for about 25 minutes. The edges should be set and the center should jiggle slightly when the pie is moved.
10. Cool for an hour, then refrigerate or freeze for at least 6 hours, depending on preference. The pie should keep for about a week.