![]() Step 7 When ready to serve, pile whipped cream on center of chilled pie.Step 6 Make whipped cream: In a large, cold bowl (or in the bowl of a stand mixer), beat cream until stiff peaks form.Let cool for about 15 minutes, then refrigerate until set, at least 3 hours. Step 5 Pour filling into cooled crust, and bake until edges are set and center is still slightly jiggly, about 20 minutes.In a medium bowl, whisk condensed milk and yolks until smooth, then add the lemon juice and salt and whisk until combined. Step 4 Make filling: While the crust is cooling, increase oven temperature to 375°.Transfer pie plate to a cooling rack to cool, about 30 minutes. Step 3 Bake until crust begins to brown, 15 minutes.Step 2 Using the bottom of a glass or measuring cup, press graham cracker mixture into the bottom and up the sides of the pie plate.In a food processor, pulse graham crackers, sugar, and salt until fine crumbs, about 20 seconds. Step 1 Make crust: Preheat oven to 325°. 2 Reviews Tart, creamy, sweet and luscious Lemon Icebox Pie - a family favorite Jump to Recipe Yum This post may contain affiliate links.Made this? Let us know how it went in the comments below. To help counterbalance the very forward sweetness of this pie, we prefer whipped cream without any sugar, but you do you. The crowning touch here is the whipped cream. Once cooled and the filling added, a second bake helps stabilize the filling, along with ensuring the yolks are fully cooked. Why bake the crust? We’ve found that pre-baking the crust gives the pie a jumpstart on caramelization-and caramelization is a good, tasty thing. Our version of lemon icebox pie (itself a riff of key lime pie) calls for an extra-buttery graham cracker crust that’s first partially baked before the filling is poured in. Don’t worry-it’s still an extremely easy pie to make, but if you’re looking for a truly no-bake lemon option, check out our lemon icebox cake. We set out to use the same technique for this pie, but as it turns out, we actually preferred the flavor and setting of baking. After a few hours, the cookies turn into a cake-like texture, and the whipped cream becomes firm and sliceable (hint hint: a cake!). Whipped cream and wafer cookies are layered, then frozen. Referencing the precursor to the modern refrigerator or freezer, an “icebox” cake doesn’t require any baking. If you’re wondering, “What is an icebox cake?”, we’ll explain. Lemon Icebox Pie takes after its cousin, the key lime pie, with its buttery, crumbly graham cracker crust and sweet-tart filling. We started this recipe attempting to use a similar technique as the classic icebox cake. They hold such a special place in our hearts that we thought, “Why not use that same technique for pie?” While this recipe didn’t exactly turn into the pie version of an icebox cake in terms of method, the result was more delicious than we could have imagined. ![]() These nostalgic desserts are not only super easy to make, but wildly impressive. While some classic desserts have fallen out of style, here at Delish, we believe that icebox cakes will always be in vogue. Lemon Ice Box Pie is a no-bake pie which is super easy to make and only has four ingredients: 1 9in graham cracker crust 3 egg yolks 1/2 3/4 cup lemon. ![]()
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