Thursday, June 4, 2015

Recipes to Try: Lemon Icebox Pie

Gluten free pie crust is a tough one to master, but a crumbly graham cracker or cookie crust is simple to make and tastes amazing. I'm always on the lookout for recipes that take advantage of this easy-to-prepare crust, and icebox pies are the perfect thing to try this summer. It's like the casserole of desserts, and with the right ingredients an icebox pie can be delightful and sophisticated. 

What You'll Need:
1 1/2 cups crushed cookies or crackers (for the crust)
1/4 cup sugar
6 Tbsp butter, melted
Dash of salt
1 can sweetened condensed milk
1 Tbsp loosely packed lemon zest
1/2 cup fresh lemon juice
3 large egg yolks
 1/4 cup buttermilk

  1. Prepare the crust by processing the crushed cookies or crackers in a food processor with the 1/4 cup of sugar and the dash of salt until finely crushed. Add the melted butter and pulse until combined.
  2. Press the crust mixture on the bottom, sides, and lip of a slightly greased pie plate. Freeze for 30 minutes to 1 hour while you prep the filling. 
  3. Preheat the oven to 325 degrees. 
  4. Whisk together the condensed milk, lemon zest, and lemon juice in a large bowl. 
  5. Beat egg yolks in a medium bowl with a handheld mixer for about 5 minutes, then gradually whisk in the condensed milk mixture until combined. 
  6. Whisk the buttermilk into the filling and pour it into the prepared crust. 
  7. Bake the pie for about 25 minutes or until the filling is set around the edges. The pie will still be a bit jiggly. 
  8. Allow the pie to cool on a wire rack for 1 hour, then cover it with lightly greased plastic wrap and freeze for 4 to 6 hours. 
  9. Serve the pie with sweetened whip cream- delish!

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