Classic Southern Lemon Icebox Pie
Baking • Dairy, Fruit, Pie
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Ingredients
- For the crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the filling:
- 1 14 oz can sweetened condensed milk
- 4 large egg yolks
- ½ cup freshly squeezed lemon juice about 2-3 lemons
- 1 teaspoon lemon zest
- For the topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
- Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Bake for 8-10 minutes, then set aside to cool.
- In a large bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and well-combined.
- Pour the filling into the cooled crust. Bake for 15-18 minutes, or until the edges are set and the center jiggles slightly. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, prepare the whipped topping by beating heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form. Spread or pipe the whipped cream over the chilled pie.
- Garnish with additional lemon zest or slices, if desired.
