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CookKats Lemon Ice Box Pie

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  • CookKats Lemon Ice Box Pie

    CookinKat Posted April 11, 2006 05:56 AM
    As served at Clancy’s 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.
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