A creamy lemon filling baked into a graham cracker crust and topped with some fresh whipped cream make this Lemon Icebox Pie is one of the best summer pies you’ll ever make!
2cupsGraham cracker crumbs(I buy the boxed crumbs but it is about 14 graham crackers ifyou are making your own crumbs)
1/4cupsSugar
6tablespoonsButtermelted
1 1/4cupsFresh lemon juice(6-8 lemons)
24ouncesSweetened condensed milk
8largeEgg yolks
2tablespoonsLemon zestfinely grated
Instructions
Preheat the oven to 325°F.
In a bowl mix together graham cracker crumbs and sugar.
Add melted butter to mixture and mix thoroughly.
Pat the graham cracker mixture into a greased pie pan making sure to go up the sides to create a nice crust.
Bake crust for 10 minutes then remove from oven and let cool.
While the crust bakes and cools mix the rest if the ingredients together in a bowl.
Pour the mixture into the crust and bake for 25-30 minutes or until the edges are set and the middle still jiggles slightly.
Once baked, remove the pie from the oven and let it cool completely before covering it with plastic wrap and placing it in the refrigerator for at least 6 hours ( I recommend overnight).