Lemon Icebox Pie

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This Southern pie is named "icebox" because it was traditionally set in the refrigerator rather than baked. This recipe comes from Atlanta's Silver Skillet diner

Lemon Icebox Pie

  • 2 cups graham cracker crumbs
  • ½ cup sugar
  • 8 tbsp. unsalted butter, melted
  • 2 cups fresh lemon juice
  • 2 14-oz. cans sweetened condensed milk
  • 2 egg yolks
  • 16 vanilla wafers
  • 1½ cups heavy cream, chilled
  • 1 tsp. vanilla extract


Heat oven to 400°. Process crumbs, sugar, and butter in a food processor until evenly combined. Transfer to a 9″ deep-dish pie dish, and press into bottom and up sides to create a thick crust; set aside. Combine juice, milk, and egg yolks in a bowl; beat on medium-high speed of a hand mixer for 5 minutes. Pour into prepared crust; bake until crust is browned and filling is only slightly set, about 20 minutes. Place wafers around edge of pie, pushing them gently into filling; let cool. Freeze until set, at least 2 hours, or up to overnight. Whisk cream and vanilla in a bowl until stiff peaks form; spread evenly over pie and refrigerate until ready to serve.

Source: http://www.saveur.com/article/Recipes/silver-skillet-lemon-icebox-pie