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CookinKat Posted April 11, 2006 05:56 AM
As served at Clancys Restaurant, New Orleans, LA.
LEMON ICE BOX PIE
Ingredients:
4 egg yolks
1 can condensed milk (14-ounce )
½ cup fresh lemon juice (juice of two lemons)
1 graham cracker crust (recipe follows)
- whipped cream
________________________________________Note: You may use the ready-to-fill-and-bake graham cracker crumb crusts from the grocery store with excellent results, The pie shell for this frozen pie the need not be baked. ________________________________________
Method:
1. Mix egg yolks and condensed milk well.
2. Add lemon juice and stir until lemon juice is completely incorporated.
3. Pour into pre-baked pie crust and freeze for 4 hours.
4. Garnish each slice with whipped cream and paper-thin lemon slices.
________________________________________
Graham Cracker Crust ________________________________________
Yield: 1 nine-inch pie crust
Ingredients:
11 whole graham crackers ( 1⅓ cups crumbs)
5 Tablespoons unsalted butter, softened
1 Tablespoon sugar
⅛ teaspoon salt
________________________________________Note: Crust may be wrapped in plastic and frozen for up to one
month.________________________________________
Method:
1. Finely grind graham crackers in food processor.
2. In medium-size bowl, combine crumbs, butter, sugar and salt.
3. Stir until crumbs are moistened.
4. Press mixture evenly across bottom of 9-inch pie plate and all the way up sides of pan, packing it tightly with fingertips.
5. Bake in 350-degree oven for 6 to 8 minutes, or until golden and crisp.
6. Cool completely before filling.
As served at Clancys Restaurant, New Orleans, LA.
LEMON ICE BOX PIE
Ingredients:
4 egg yolks
1 can condensed milk (14-ounce )
½ cup fresh lemon juice (juice of two lemons)
1 graham cracker crust (recipe follows)
- whipped cream
________________________________________Note: You may use the ready-to-fill-and-bake graham cracker crumb crusts from the grocery store with excellent results, The pie shell for this frozen pie the need not be baked. ________________________________________
Method:
1. Mix egg yolks and condensed milk well.
2. Add lemon juice and stir until lemon juice is completely incorporated.
3. Pour into pre-baked pie crust and freeze for 4 hours.
4. Garnish each slice with whipped cream and paper-thin lemon slices.
________________________________________
Graham Cracker Crust ________________________________________
Yield: 1 nine-inch pie crust
Ingredients:
11 whole graham crackers ( 1⅓ cups crumbs)
5 Tablespoons unsalted butter, softened
1 Tablespoon sugar
⅛ teaspoon salt
________________________________________Note: Crust may be wrapped in plastic and frozen for up to one
month.________________________________________
Method:
1. Finely grind graham crackers in food processor.
2. In medium-size bowl, combine crumbs, butter, sugar and salt.
3. Stir until crumbs are moistened.
4. Press mixture evenly across bottom of 9-inch pie plate and all the way up sides of pan, packing it tightly with fingertips.
5. Bake in 350-degree oven for 6 to 8 minutes, or until golden and crisp.
6. Cool completely before filling.