Friday, March 23, 2012

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

Ingredients

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
Vanilla Wafers

Step 1

 




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.

Step 2




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.

Step 3



Pour the lemon mixture into the unbaked crust. Push the vanilla wafers half way in around the edge of the pie.

Step 4


Spread the Cool Whip over the top of the lemon and wafers. Place in freezer and let freeze completely before cutting.


Step 5


Eat the whole pie.

4 comments:

Anonymous said...

Just checking that the pastry is 'unbaked'??

The Virtuous Wife said...

Correct. Unbaked crust.

Anonymous said...

Could you use a pasteurized egg product like Egg Beaters if you don't want to use raw eggs?

The Virtuous Wife said...

I have never done it, but I can't think of a reason why Egg Beaters wouldn't work. =)