🍋 Lemon Icebox Pie

Ingredients

For the crust:

• 1½ cups graham cracker crumbs
• 6 tbsp melted butter
• ¼ cup granulated sugar

For the filling:

• 1 can (14 oz) sweetened condensed milk
• ½ cup fresh lemon juice
• 1 tbsp lemon zest
• 3 large egg yolks
• 1 tsp vanilla extract

For topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• Lemon slices or zest, for garnish

Instructions

1. Preheat oven to 350°F (175°C).
2. Mix graham cracker crumbs, melted butter, and sugar. Press firmly into a 9-inch pie dish.
3. Bake the crust for 8–10 minutes. Let it cool completely.
4. In a bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, egg yolks, and vanilla until smooth.
5. Pour the filling into the cooled crust.
6. Bake for 15–18 minutes, until the center is just set.
7. Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
8. Whip the heavy cream with powdered sugar until stiff peaks form.
9. Spread or pipe the whipped cream over the chilled pie and garnish with lemon zest or thin lemon slices.
10. Slice and serve cold. 🍋🥧