Name: Lemon Icebox Pie
Total time: 5 h 30 min
Ingredients: 9 whole graham crackers , broken into 1-inch pieces; 3 tablespoons sugar; 5 tablespoons unsalted butter , melted; 2 (14 ounces/397 grams) cans sweetened condensed milk; 3 large egg yolks; 3/4 cup plus 2 tablespoons lemon juice (5 lemons); 1 cup heavy cream; 1/2 teaspoon vanilla extract

Why This Recipe Works

For just the right balance of sweet-tart flavor and cool, creamy texture, we combine nearly a cup of fresh lemon juice with egg yolks and sweetened condensed milk, making this one of the easiest pie fillings in our repertoire. A mere 15 minutes in the oven inside a buttery graham cracker crust sets the filling, and after it chills, we top it with a generous layer of fluffy whipped cream, sweetened with the extra condensed milk from the filling.

Before You Begin

We like Keebler Graham Crackers Original.

Instructions

Adjust oven rack to middle position and heat oven to 325 degrees. Process graham crackers and sugar in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses. Transfer crumbs to 9-inch pie plate. Using bottom of measuring cup, press crumbs into bottom and up sides of plate. Bake until crust is fragrant and beginning to brown, about 15 minutes. Let crust cool completely on wire rack, about 35 minutes. Increase oven temperature to 375 degrees.

Reserve 3 tablespoons condensed milk. Whisk remaining condensed milk and egg yolks together in bowl until smooth. Slowly whisk in lemon juice. Pour filling into cooled pie crust. Bake pie until edges are beginning to set but center still jiggles when shaken, about 15 minutes. Let cool for 1 hour on wire rack. Refrigerate until chilled and set, at least 3 hours or up to 24 hours.

Using stand mixer fitted with whisk, whip cream, reserved condensed milk, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over top of pie. Serve.