Lemon Icebox Pie

Lemon Icebox Pie
Photo by Ellen Silverman


  • 2 cups heavy cream
  • 6 Tbs. unsalted butter, melted and still warm
  • Zest of 2 lemons
  • ½ tsp. vanilla extract
  • ¼ tsp. table salt
  • 1-¼ cups strained lemon juice (from the 2 zested lemons below plus an additional 4 to 6)
  • 14 whole graham crackers
  • + 4 more ingredients
    • 2 (14-oz.) cans condensed milk
    • ¼ cup sugar
    • 8 large egg yolks
    • ¼ cup confectioners’ sugar

Heat the oven to 325°F. To make the crust, break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn’t be powdery but not in large shards either) and the crackers and sug...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network