Lemon Icebox Pie Tutorial
I used to work at Cracker Barrel a long time ago. My favorite dessert that they served was the Lemon Icebox Pie. I managed to get the recipe but lost it. This recipe is as close to the original as I could find.
Lemon Icebox Pie
8 graham crackers
6 Tbs butter, melted
1/3 cup sugar
3 egg yolks
6 Tbs lemon juice
1 (14 oz) can of sweetened condensed milk
8 oz cool whip
In a food processor, process the graham crackers until fine crumbs, add the butter and sugar, and process until it comes together. Press the crumbs into a 9-inch pie pan. You can also use a store-bought graham cracker crust.
In a stand-mixer, beat the egg yolks, lemon juice, and condensed milk for about 1 minute on medium speed. This is easily done with a hand whisk, too. There is no cooking involved in the egg mixture, this is a traditional method of making icebox pies. If you would rather cook the mixture, you can whisk the yolks and lemon juice in a double boiler on simmer until temp reads 160 degrees. Let cool, then add the milk and continue from there.
Pour the lemon mixture into the unbaked crust. Push the vanilla wafers half way in around the edge of the pie.
Spread the Cool Whip over the top of the lemon and wafers. Place in freezer and let freeze completely before cutting.
Eat the whole pie.