How to make a Lemon Icebox Pie

Blend 16 graham crackers in a food processor for 14 minutes until finely crushed.

Transfer the crushed graham crackers to a medium-sized bowl.

Add 1/3 cup sugar, 7 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract to the bowl and stir until combined.

Preheat the oven to 350 degrees Fahrenheit.

Press the graham cracker mixture into a 9-inch deep dish pie pan, covering the bottom and sides.

Bake the graham cracker crust in the preheated oven for 12 minutes and let it cool completely.

Zest both lemons and then cut them in half to juice them using a citrus juicer.

Strain the lemon juice through a mesh strainer.

Separate the egg whites from the egg yolks, placing them in separate bowls.

In a mixing bowl, combine 2.5 cups sweetened condensed milk with the 5 egg yolks, adding them one at a time while mixing on medium speed.

Add 1/3 cup lemon juice, 1/4 cup lemon zest, and 2 teaspoons vanilla extract to the mixture and mix on high speed for 3 minutes.

Scrape down the sides of the bowl to ensure everything is mixed well and the mixture has thickened slightly.

Pour the pie filling into the pre-baked graham cracker crust and spread it evenly using the back of a spoon.

Bake the pie in the preheated oven at 350 degrees Fahrenheit for 20 minutes.

Remove the pie from the oven; it should jiggle slightly when tapped on the sides, indicating it is done.

Let the pie cool completely, then refrigerate for one hour or overnight.

For the topping, combine 1.5 cups heavy whipping cream, 8 ounces cream cheese, 2/3 cup confectioner's sugar, and 2 teaspoons vanilla extract in a mixing bowl.

Start mixing on medium-low speed to incorporate the cream cheese, then increase to high speed and mix for 2 minutes until fluffy.

Transfer the whipped cream filling into a piping bag fitted with a Wilton 1M tip and pipe it onto the pie in a swirl design.

Refrigerate the pie for one hour or overnight before serving.

Equipment Needed

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