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I have a lot of sweet memories with this pie. It was always my requested dessert when my grandmother asked, and she made it many, many times to welcome me home during college. Now my son Patrick asks for it on his birthday. My grandmother called the refrigerator the "ice box," hence the name. This is a Post-Depression recipe she made throughout her life.
Craving a key lime pie? Substitute key lime juice. They are extremely similar in taste but it's difficult to buy key lime juice in the Midwest.
Ingredients
Filling
- 1 can Eagle Brand milk
- 3 egg yolks (retain the separated whites to make the meringue later)
- ½ C real lemon juice
- ¼ t lemon extract
- graham cracker pie crust
Meringue
- 3 egg whites
- pinch of tarter
- 6 T sugar
Preparation
Stir the egg yolks into the Eagle Brand milk in a mixing bowl. Add the lemon extract first to the lemon juice, then stir in the mixture to the Eagle Brand and egg. Stir well to thicken the filling. Pour into the graham pie crust.
Beat the egg whites and gradually add in the 6 T sugar and tarter. Beat until fluffy. Mold carefully onto the filling, gently creating decorative swirls while mounding meringue to seal the filling until none shows (this prevents the filling from weeping as it cools). Brown the swirls slightly in a preheated 400 degree oven. Cool in the refrigerator (the ice box) several hours and serve chilled.
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