This Southern pie is named “icebox” because it was traditionally set in the refrigerator rather than baked. This recipe comes from Atlanta’s Silver Skillet diner. This recipe first appeared in the 2012 SAVEUR 100, with the story Lemon Icebox Pie.
- 2 cups graham cracker crumbs
- 1⁄2 cup sugar
- 8 tbsp. unsalted butter, melted
- 2 cups fresh lemon juice
- 2 egg yolks
- 2 (14-oz.) cans sweetened condensed milk
- 1 1⁄2 cups heavy cream, chilled
- 1 tsp. vanilla extract
- 16 vanilla wafers
- Heat oven to 400°. Process crumbs, sugar, and butter in a food processor until evenly combined. Transfer to a 9″ deep-dish pie dish, and press into bottom and up sides to create a thick crust; set aside. Combine juice, milk, and egg yolks in a bowl; beat on medium-high speed of a hand mixer for 5 minutes. Pour into prepared crust; bake until crust is browned and filling is only slightly set, about 20 minutes. Place wafers around edge of pie, pushing them gently into filling; let cool. Freeze until set, at least 2 hours, or up to overnight. Whisk cream and vanilla in a bowl until stiff peaks form; spread evenly over pie and refrigerate until ready to serve.