Lemon Icebox Pie

Perfect for any spring fling, this tangy pie is a delightful complement to any meal. Best part about it? Minimal cooking required!

This recipe is featured in our Loveless Cafe Cookbook!

Servings: 8

No-Bake Cookie Crust

Ingredients

• 1 cup cookie crumbs (ginger snaps, graham crackers, or chocolate wafers)
• 2 tablespoons sugar
• 1 tablespoon pecans or walnuts, finely chopped (optional)
• 3 tablespoons unsalted butter, melted

Directions

1. Place cookie crumbs, sugar, and nuts (if desired) in a bowl and stir together.
2. Add butter and toss with a fork until evenly moistened.
3. Pour crumb mixture into a 9-inch pie plate.
4. Using your fingers, pat mixture evenly across the bottom and up the sides of plate, pressing gently to pack.

Pie Filling

Ingredients

• 2 (14-ounce) cans sweetened condensed milk
• 6 egg yolks
• ¾ cup fresh squeezed lemon juice
• 1¼ tablespoons lemon zest

Directions

1. Preheat oven to 350 degrees.
2. Pour condensed milk into a medium bowl and whisk in egg yolks until completely combined.
3. Whisk in lemon juice and zest.
4. Pour lemon mixture into prepared crust.
5. Bake for 20 minutes, rotating after 10 minutes.
6. Allow to cool for 15 minutes. Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
7. Top pie with fresh whipped cream and your favorite garnishes.

Fresh Whipped Cream

Ingredients

• 1⅓ cups heavy cream
• 2 tablespoons sugar
• ¼ teaspoon vanilla extract

Directions

1. In a chilled stand mixer bowl, combine heavy cream, sugar, and vanilla, whipping at medium speed until stiff peaks form.