Lemon Ice Box Pie is a summertime favorite of my family and friends. This refreshing, creamy, sweet yet slightly tart dessert never fails to hit the spot on a hot, humid day during an Arkansas summer. I encourage you to try this recipe as it is easy to prepare and takes very little time.
Lemon Ice Box Pie Recipe
1 cup graham cracker crumbs (approx. 8 to 10 whole crackers)
¼ cup toasted pecan pieces
¼ cup toasted sweetened coconut
2 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
6 tablespoons melted butter
2 (14 oz.) cans sweetened condensed milk
3 large egg yolks, slightly beaten
1/2 cup lemon juice
1 teaspoon lemon extract
2 drops yellow food coloring
1 cup heavy whipping cream
2 tablespoons confectioner’s sugar
½ teaspoon vanilla extract
Heat oven to 325 degrees. Break crackers in small pieces and place in a food processor, along with pecans, coconut, sugar and cinnamon. Process until crumbs are semi-fine (not powdery). Add butter and pulse a few times to combine well. Pour mixture into a 9-inch glass pie dish that has been sprayed with a non-stick cooking spray. Press the mixture into the bottom and up the sides to the rim of the dish. Set aside.
In a large bowl, whisk the condensed milk, egg yolks, lemon juice, lemon extract and food coloring until thoroughly blended. Pour into prepared crust. Bake for 25 minutes. Remove from oven and cool for one hour. Cover pie and place in a refrigerator for a minimum of 4 hours or chill overnight before serving.
Prepare whipped cream just prior to serving. In a large, chilled, mixing bowl, add whipping cream, confectioner’s sugar and vanilla extract. With an electric hand mixer, whip on a low speed to combine ingredients. Increase speed to medium-high for several minutes until stiff peaks form. The whipped cream can be spread over the top of the Lemon Ice Box Pie just before serving or placed in dollops on individual slices.
Cook’s note: To toast pecans and coconut at the same time: heat oven to 325 degrees. Spread pecan pieces on one side of a large baking sheet. Spread sweetened coconut flakes in a thin layer on the opposite side of the sheet. Do not mix. Stir the coconut after two minutes as it begins to brown. Bake about 3-5 minutes. Watch carefully as the coconut can easily burn. Remove from oven and cool.
Last year, Sandy Bradley was named The Greatest Baker in an international competition involving more than 20,000 entrants. Each month, she shares some of the magic behind her crown with AY About You. Find her on Facebook.
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