"It's impossible to be ungrateful while eating a lemon ice box pie." -Author Unknown (kidding...it's me. I said that. And it's true.)
I believe ice box pies were invented by God to reward us for enduring the heat of summer. Well, maybe not invented by God, but definitely inspired by Him. Either way, they are a great culinary treasure here in the South. You'll be happier just knowing this heavenly lemon pie is in your refrigerator (or ice box, as it were.) Make one today. Thank me tomorrow. It's just that good!
1 cup graham cracker crumbs
3 T. powdered sugar
3 T. melted butter
6 egg yolks
2 (14 oz.) cans sweetened condensed milk
1 cup fresh lemon juice
1 cup heavy whipping cream
2 T. powdered sugar
Preheat oven to 350 degrees. In a medium bowl, mix together the graham cracker crumbs and 3 T. powdered sugar. Add the melted butter and stir to combine. Press this mixture into the bottom and sides of a 9-inch pie plate. Bake for 10 minutes. Let cool completely.
In a medium mixing bowl, whisk together the egg yolks, sweetened condensed milk, and lemon juice. Pour this mixture into the prepared pie crust and bake for 15 minutes. Cool for 1 hour on a wire rack. Cover and chill in the refrigerator for 4 hours.
With an electric mixer on high speed, beat the whipping cream and 2 T. powdered sugar until soft peaks form. Drop large dollops all over the pie. Garnish, if desired, with grated lemon zest or thin slices of lemon.
Makes 8 servings