Strawberry-Lemonade Icebox Pie

Strawberry-Lemonade Icebox Pie

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  • Prep Time


  • Total Time


  • Servings



  • Crust:

  • vegetable oil cooking spray

  • 9 to 10

    graham crackers, broken into pieces

  • ¼

    cup sugar

  • coarse salt

  • 5

    tbsp. unsalted melted butter

  • Filling:

  • 1

    can sweetened condensed milk

  • cup strained fresh lemon juice

  • 2

    large egg yolks (reserve whites for meringue)

  • 1

    large egg, lightly beaten

  • coarse salt

  • Topping:

  • 12

    ounces strawberries, sliced (2 cups)

  • ¾

    cup sugar

  • 2

    tsp. fresh lemon juice

  • 3

    large egg whites, room temperature


1. Preheat oven to 375⁰. Make the crust: Coat a 9-inch pie plate with cooking spray. Pulse crackers in a food processor until finely ground; measure 1 1/3 cups and discard the rest. Pulse cracker crumbs, sugar, and 1/4 tsp. of salt in food processor to combine. Add butter, and pulse until mixture is moist and holds together when pressed between 2 fingers. 2. Press crust evenly into bottom and up sides of pie plate using the bottom of a dry measuring cup. Freeze for 30 minutes. 3. Bake crust until firm and turning darker around edges, 10 to 11 minutes. Remove from oven, and reduce oven temperature to 325⁰. 4. Meanwhile, to make filling: Whisk together condensed milk, lemon juice, egg yolks and egg, and 1/4 tsp. salt. 5. Pour filling into warm piecrust. Bake until center is set, 25 to 30 minutes. Transfer to a wire rack and let cool to room temperature. Refrigerate for at least 3 hours. 6. Make the topping: Sprinkle berries with 2 tbsp. of sugar and the lemon juice. Let stand for 30 minutes. 7. Meanwhile, heat egg whites and remaining 1/2 cup plus 2 tbsp. sugar in the heat-proof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is warm to the touch, 2 to 3 minutes. Transfer to mixer and whisk on high speed until medium peaks form, 8 to 9 minutes. 8. Spoon berries over pie. Spoon meringue over top. Place pie under broiler, with rack in lowest position, until meringue is just browned.


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