OLD FASHIONED LEMON ICEBOX PIE

There’s something undeniably charming about Old Fashioned Lemon Icebox Pie. It’s a dessert that brings back memories of lazy summer afternoons and family gatherings. This timeless recipe, though not entirely original, captures the essence of what makes a classic dessert so beloved. My version includes a touch of finely minced lemon zest for an extra burst of tangy flavor, staying true to the traditional recipe your grandmother might have cherished.

Why You’ll Love This Recipe

This Lemon Icebox Pie is a delightful blend of sweet and tart, with a creamy, ice-cream-like texture that melts in your mouth. It’s the perfect dessert to make ahead for a Sunday dinner or a summer barbecue, offering a refreshing end to any meal. Plus, the vanilla cookie crumb crust gives it a nostalgic twist that sets it apart from the more modern graham cracker version.

Kitchen Equipment You’ll Need

• 10-inch deep dish pie plate or spring-form pan
• Stand mixer with whisk attachment
• Oven
• Freezer
• Mixing bowls
• Spatula

Ingredients

• 3 cups vanilla cookie crumbs (I use Nilla cookies)
• ¾ cup melted butter
• 1 cup whipping cream
• 2 rounded tsp icing sugar (powdered sugar)
• 1 tsp vanilla extract
• 9 extra large egg yolks
• ⅓ cup sugar
• Two 10 ounce cans of sweetened condensed milk
• 1 cup lemon juice
• Zest of 2 lemons finely minced (more or less to taste)

Step-by-Step Instructions

1. Grease a 10-inch deep dish pie plate or line the bottom of a 10-inch spring-form pan and lightly grease the sides.
2. Mix together the cookie crumbs and butter.
3. Press the mixture into the bottom and sides of the pie plate, or about ¾ of the height of the spring-form pan if using one.
4. Bake for 10 minutes at 325 degrees F. Set aside to cool.
5. Whip the cream, icing sugar, and vanilla to soft peaks and set aside.
6. In the bowl of a stand mixer with the whisk attachment, add the egg yolks and ⅓ cup sugar.
7. Whisk at high speed until light, foamy, and pale yellow, about 5 minutes.
8. Slowly whisk in the sweetened condensed milk, lemon zest, and lemon juice.
9. Gently fold in the whipped cream.
10. Pour the mixture into the prepared pie crust.
11. Freeze overnight.
12. Garnish with whipped cream, additional Nilla cookies, and lemon zest before serving.

Tips for Success

For the best results, make sure to allow the pie to freeze overnight. If your freezer is particularly cold, let the pie sit at room temperature for 10-15 minutes before serving to soften slightly. This will enhance the creamy texture, making it easier to slice.

Additional Tips and Variations

If you prefer a lighter lemon flavor, you can reduce or omit the lemon zest. Feel free to experiment with different cookie crusts, like graham crackers or digestive biscuits, for a unique twist. Adding a layer of whipped cream on top before freezing can also give the pie a lovely, fluffy finish.

Nutritional Highlights (Per Serving)

While exact nutritional values can vary, each serving of this pie is a delicious treat that offers a balance of creaminess and tartness. Enjoy it as an occasional indulgence!

Frequently Asked Questions (FAQ)

Can I use a different type of cookie for the crust?
Yes, graham crackers or digestive biscuits can be used as alternatives.

How long can I store the pie in the freezer?
The pie can be stored in the freezer for up to a month, well-covered.

What if I don’t have a deep dish pie plate?
You can use a spring-form pan or halve the recipe for a standard pie plate.

Conclusion

I invite you to try this Old Fashioned Lemon Icebox Pie and experience a taste of nostalgia. Whether you’re making it for a special occasion or just because, it’s sure to be a hit. Don’t forget to share your experiences and any creative variations you try!