Lemon Icebox Pie

source	SouthernBoyDishes
categories	dessert, pie
yield	Serves 8
prep time	15 mins
total time	45 mins

INGREDIENTS

1 ½ cup graham cracker crumbs

½ cup sugar

4 Tbsp butter, melted

28 oz sweetened condensed milk, 2 cans

1 cup freshly squeezed lemon juice

1 tsp lemon zest

4 egg yolks

½ cup heavy cream

½ cup sour cream

2 Tbsp powdered sugar

6 thin lemon slices (for garnish)

INSTRUCTIONS

1. Preheat oven to 375 degrees.

2. Mix graham crackers, sugar, and melted butter in bowl. Press firmly into pie pan. Bake for 15 to 20 minutes or until crust starts browning. Remove from oven and allow to cool. Reduce oven heat to 325 degrees.

3. Whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks. Pour mixture into cooled pie shell. Bake at 325 for 15 minutes. Remove from oven, cool completely, and refrigerate for 2 hours.

4. Whip heavy cream, sour cream, and powdered sugar with an electric mixer. Spread or pipe (with a pastry bag) cream mixture on cooled pie. Garnish with lemon slices. Serve chilled.

NOTES

There are two schools of thought when it comes to lemon icebox pie - meringue or whipped cream as the topping. People in other parts of the country refer to this dessert as lemon meringue pie and I would agree that meringue may be the more traditional topping. However, I prefer whipped cream and after following Trace's key lime pie recipe and mixing sour cream with whipped cream, this will always be my topping of choice for this pie. As I mentioned in that post, depending on how much you like and how you apply it, you may want to consider doubling the topping part of the recipe, especially if you pipe the topping onto the pie.

NUTRITION

Nutrition per serving... Calories: 731 / 37% Fat: 28.9g / 37% Protein: 14g / 19.2% Carbohydrates: 110.3g / 38.7% Cholesterol: 227.1mg / 75.7%