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Lemon Ice Box Pie

Lemon Ice Box Pie
Adapted from Paula Deen’s Best Desserts 2010 Magazine
Makes one 9-inch pie (8 to 10 servings)

Crust:
1 ¾ cups crushed vanilla wafers (approx. 55 cookies)
¼ cup sugar
6 tablespoons butter, melted

Filling:
2 (14oz) cans sweetened condensed milk
2 large eggs
2 large egg yolks
1 teaspoon lemon zest (from 1 lemon)
½ cup fresh lemon juice (from 2 lemons)
¼ cup sour cream

1. Preheat oven to 350F.
2. In a small bowl, combine cookie crumbs, sugar, and melted butter, stirring until crumbs are moistened. Press mixture into the bottom and up the sides of a 9-inch pie plate; set aside.
3. In a large bowl, whisk together, sweetened condensed milk, eggs, and egg yolks until smooth. Add in lemon zest and juice, whisking until smooth. Whisk in sour cream. Pour mixture into prepared crust and bake for 25 to 30 minutes, or until center of pie is set. Let cool for 30 minutes. Cover and chill for at least 4 hours, up to 3 days. Top with whipped cream.

Brought to you by The Busty Baker (http://www.bustybaker.com)
Original Post: http://ladolcivita.blogspot.com/2010/04/lemon-ice-box-pie.html


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