Lemon Icebox Pie

Ingredience

PIE

1 1/2 cups graham cracker crumbs

1/4 cup butter melted

600 ml sweetened condensed milk (2 300ml cans or roughly 2 cups)

2/3 cup freshly squeezed lemon juice about 3-4 lemons

3 egg yolks

2 teaspoons lemon zest

1 pinch salt

TOPPING

1 cup heavy whipping cream

1 tablespoon powdered sugar

1/2 teaspoon vanilla extract

Pokyny

Preheat oven to 350 degrees F. Lightly grease a 9" pie plate.

In a medium bowl, stir together graham crumbs and melted butter. Press into the bottom and all the way up the sides of the prepared pie plate.

Bake for 8 minutes or until dry and firm.

Meanwhile, stir together the filling: condensed milk, lemon juice, egg yolks, lemon zest and salt. Whisk well for 2-3 minutes so everything is incorporated, or beat with an electric mixer on medium speed for 3 minutes.

Pour into baked pie crust and bake at 350 degrees F for 12-15 minutes, until pie is set -- it may have a slight jiggle but shouldn't look wet.

Remove to a wire rack to cool to room temperature before chilling in the refrigerator (at least 4 hours) or freezing.

Whipping Cream Instructions

Whip cream with an electric mixer on medium speed until soft peaks form.

Add the sugar and vanilla and beat until stiff peaks form. Sweeten additionally to taste if desired.