Lemon Ice Box Pie

[Roxy15]

Oh how happy I am that I found this recipe online:) My mom used to make this..she is with the Good Lord now...and I have so many fond memoires of her making this. It is so good:) I thought I would have to do some searching in my cookbook cupboard to see if she had posted it in a church cook book. This sounds and looks like the one she used to make. If you make it, I hope that you enjoy it as much as I did. With the hot summer coming up, I enjoy making desserts that are cold. If I ever run across her recipe..will post it in here ok? I am pretty sure this is the same recipe she used or very close to it.

 

Lemon Ice Box Pie:

 

1 Graham Cracker Pie Crust-Homemade Or Buy One At Grocery Store

***Homemade Directions-Listed Below

2 Sleeves Of Honey Graham Crackers-(18)

1/3 Cup Sugar

1 Stick Melted Butter

***Graham Cracker Crust-Homemade

Process Honey Graham Crackers in Food Processor.

Add Sugar & Butter; Pulse Until Mixed.

Add 1/2 Tsp. Cinnamon & 1/4 Tsp. Nutmeg

Whisk it again to mix in.

Pat Into Deep-Dish Pie Dish.

***If You Have Leftover, Just Freeze It In A Freezer Baggie

1 Cup Fresh Squeezed Lemon Juice-(5-6 Large Lemons)

2 Cans Sweetened Condensed Milk

1 T. Lemon Zest

8 Egg Yolks

Whipped Cream For Topping

 

Squeeze lemons to make 1 cup.

 

Add to Sweetened Condensed Milk in mixing bowl; whisk up.

 

With mixer, blend 8 eggs till lighter in color and a little fluffy.

 

Add Sweetened Condensed Milk/Lemon mixture to eggs and beat for one minute.

 

Pour into graham cracker crust and bake at 350 degrees for 20 minutes.

 

Chill in icebox or refrigerator at least 2 hours before serving.

 

Top with Whipped Topping & A Slice Of Lemon.