RECIPE: OLD SCHOOL LEMON ICEBOX PIE

OLD SCHOOL LEMON ICEBOX PIE

Yield: 1 (9-inch) pie

Note: The pie must cool at least 5 hours before topping and at least 1 hour more before serving.

Graham Cracker Crust:

1 1/2 cups finely ground graham crackers

6 tablespoons unsalted butter, melted

1/4 cup granulated sugar

Pinch fine salt

Filling:

1 teaspoon lemon zest

3/4 cup freshly squeezed lemon juice (6-7 lemons)

1 (8-ounce) block cream cheese, room temperature

1 (14-ounce) can sweetened condensed milk

Topping:

1 1/2 cups heavy cream

1/2 cup Confectioners sugar

1/4 teaspoon vanilla extract (optional)

DIRECTIONS:

Preheat oven to 350ªF

For the Crust:

Add dry crust ingredients to a bowl. Add melted butter. Mix together until it has the consistency of wet sand.

Add the mixture to an ungreased 9-inch pie plate. Press the mixture evenly onto the bottom and sides of the pie plate. Place a sheet of parchment over the crust and use the bottom of a jar, glass, or another pie plate to help you pack the crust so it holds its shape.

Bake at 350ªF for 10 minutes. Remove and allow to cool completely before filling.

 For the Filling:

In a large bowl, add the zest, lemon juice, cream cheese, and sweetened condensed milk. Beat together until well combined.

Pour the mixture into the prepared pie crust. Refrigerate for 5 hours or until completely cold and the filling is set.

 For the Topping:

Beat the whipping cream together with the sugar until it forms soft peaks. Add the vanilla and beat to stiff peaks but take care not to overheat. Add to the top of the pie and chill at least 1 hour more prior to serving.