Lemon Icebox Pie

By chelyc13

Ingredients

• For Piecrust:
• 1 1/4 cups graham cracker crumbs
• 2 tblsp firmly packed brown sugar
• 6 tblsp unsalted butter, melted
• FOR FILLING:
• 5 egg yolks
• 2 cups sweetened condensed millk (2 14oz cans)
• 1/2 cup lemon juice
• 1 1/2 tblsp finely grated lemon zest
• 1/2 teaspoon vanilla extract

Details

Servings 1

Preparation

Step 1

To make the piecrust, preheat the oven to 300. Combine the graham cracker crumbs, brown sugar, and butter in a medium bowl, stirring them together until well blended. Press the mixture evenly and firmly onto the bottom of a 9 inch pie pan, shaping it into a crust with your fingers and pressing the crumbs down. Place another 9 inch pie pan or a rounded bowl on top of the crust and press down to tighten the crumbs and firm up the crust. Bake for 5 minutes. Allow the crust to sit at room temperature, and keep the oven on.

To make the filling, in a large bowl lightly beat the egg yolks and condensed milk with a whisk, blending until smooth. Whisk in the lemon juice, lemon zest, and vanilla.

Pour the filling into the prepared graham cracker crust and bake for 20 to 25 minutes, until the center of the filling is set. The pie is done when only a little of the filling sticks to your fingertip when you lightly touch the center of the pie, and the surface where touched looks noticeably dryer than the filling underneath. You can also very gently shake the pie to tell if it is set. Place the pie on a wire rack and allow it to cool at room temperature. Cover the pie and chill in the refrigerator for at least 4 hours, preferably overnight, until it is very cold. (It is important to keep the pie well covered while chilling, so it doesn't absorb any refrigerator odors.)