Food

Lemon Icebox Pie

How did I live so long and not discover the Lemon Icebox Pie?  Recently I purchased David Gaus’ book called Dam Good Sweet, all full of sweet recipes from his home town of New Orleans.  I was so intrigued by it as it reminded me of a Key lime Pie but one that had been frozen.  I looked around to see how others made the pie and decided his, with a few minor alterations, was the best out there.  Apparently this is a favorite of truck stops nationwide, but seriously it is the best non-chocolate dessert I have ever had! It’s super easy too.  Here’s what I did:

I took a box of graham cracker crumbs and mixed them in a bowl with enough melted butter and a little sugar to make a paste that sticks together and isn’t too crumbly but not wet.  I pressed this mixture into a springform pan, but I think you could actually use a regular pie plate.  David starts with whole graham crackers and grinds them into crumbs using a food processor, which may yield larger crumbs, but my way seems to work fine.

Meanwhile, I preheated the oven to 325F.

In another bowl, I mixed 1 1/4 cups freshly squeezed and strained lemon juice with 2 cans of sweetened condensed milk. In making this again, I would reduce the lemon juice to one cup.  It’s really tart David’s way.  Whisk this together until smooth.

In another bowl, whisk together 8 egg yolks with the zest of two lemons until the color is golden and smooth.

Then you mix the condensed milk mixture together with the eggs and combine well.  Pour into the prepared crust and stick in the oven, on a baking sheet, for about 1/2 hour.  The custard will not totally set and crack but it’s pretty darned cooked.  You let it cool for an hour, then you put plastic wrap on it and freeze it overnight.

OMG.  It’s heaven on a plate.   I whipped up some whipped cream with a touch of 10x sugar and topped it off with this and a few zests.  I think the pie needs the cream to kind of offset the tartness a bit.  It’s so easy.  Other pluses?  You can refreeze any pie you didn’t inhale and it keeps for a while!  Serve it right from the freezer for something kind of like ice cream, or let it soften a bit for more of a key limey texture.

Buy this book and make this and more amazing recipes of his.  I’m addicted to his Banana Bread too!

Rosemary Maggiore is our Last Minute Lady. A single mom of two kids plus a full time job (she runs this website!) keep her busy and usually pushing things to the last minute. Somehow she manages to keep her cool and her sanity while she enjoys good food, wine, friends and most importantly, family.

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