Lemon Icebox Pie

This recipe is from Chenée Lewis over at Chenée Today! If you like it, please consider subscribing to the blog or following on Instagram @Chenee_Today.

Ingredients

Graham Cracker Crust

• 1½ cup graham crackers – crushed with your hands (about 12 full graham cracker sheets)
• 6 tbsp salted butter – melted
• ¼ tsp ground cinnamon – optional

Lemon Pie Filling

• 2 14-oz. cans sweetened condensed milk
• 5 large egg yolks
• 2 tsp lemon zest
• juice of 5 medium lemons

Whipped Cream (Optional)

• 1 cup heavy cream – cold
• 3 tbsp powdered sugar
• ½ tsp pure vanilla extract

Recipe

Preheat oven to 325°F.

In a bowl, break up the graham crackers in small pieces but leave some chunks about the size of a dime. (This is a great task for kids that want to help)!

Add the rest of the crust ingredients to the bowl and mix well until graham crackers are fully saturated with butter and mixture holds together when pressed. It should resemble chunky wet sand.

Pour graham cracker mixture into a 9-inch deep dish pie pan with removable bottom. (If you don’t have a removable-bottom tart pan, a normal pie dish will work fine). Use the bottom of a cup or jar to press the crust down and along the sides. Set aside.

Combine all remaining ingredients in a large bowl and whisk until smooth. Pour into prepared pie crust.

Bake in preheated oven for 20 minutes or until filling is just set.

Chill in refrigerator, loosely covered in plastic wrap for 6 hours or overnight.

To make whipped cream, combine heavy cream, vanilla, and powdered sugar in a bowl or the bowl of a stand mixer. Whip for 3 minutes or until soft peaks form. Serve immediate with chilled pie.