If you live in the deep south and have ever attended a covered dish supper or a church social, I’m sure you’ve encountered a lemon icebox pie. Similar to key lime pie, this dessert shares common ingredients with its cousin. There is nothing original about this recipe so I can’t claim creative rights. I’m sure every mother and grandmother in the south has a recipe similar to this one.
There are two schools of thought when it comes to lemon icebox pie…meringue or whipped cream as the topping. People in other parts of the country refer to this dessert as lemon meringue pie and I would agree that meringue may be the more traditional topping. However, I prefer whipped cream and after following Trace’s key lime pie recipe and mixing sour cream with whipped cream, this will always be my topping of choice for this pie. As I mentioned in that post, depending on how much you like and how you apply it, you may want to consider doubling the topping part of the recipe, especially if you pipe the topping onto the pie.
This pie could not be easier to make and will delight your family or friends at the end of a picnic or barbeque. This Mississippi boy remembers this pie as the quintessential summer treat. If you need a quick and easy dessert, try this recipe.
1 1/2 cups graham cracker crumbs
6 tablespoons powdered sugar
4 tablespoons melted butter
2 14 ounce cans sweetened condensed milk
1 cup freshly squeezed lemon juice
6 egg yolks
1/2 cup sour cream
1/2 cup whipping cream
5 thin slices of lemon, cut in half (for garnish)
Fresh mint leaves
1. Preheat oven to 350 degrees.
2. Mix graham crackers, 4 tablespoons of powdered sugar, and melted butter in a bowl. Press firmly into pie pan.
3. Bake for 15 minutes or until crust starts browning. Remove from oven and allow to cool.
4. Whisk together sweetened condensed milk, lemon juice, and egg yolks. Pour mixture into cooled pie shell. Bake for 15 minutes.
5. Cool on wire rack and then refrigerate for 2 hours.
6. Whip together the sour cream, whipping cream, and 2 tablespoons of powdered sugar with an electric mixer.
7. Spread or pipe (with a pastry bag) cream mixture on cooled pie.
8. Garnish with lemon slices and mint leaves.
9. Serve chilled.