Lemon Icebox Pie

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 1/2 cups graham cracker crumbs (10 to 12 full-size crackers)
• 2 tablespoons ground cinnamon
• 1/4 lb unsalted butter, melted and cooled
• 2 (14 ounce) cans sweetened condensed milk
• 4 large egg yolks
• 1/2 cup lemon juice

Recipe

• 1 to make the crust: in a medium bowl, blend together the crumbs, cinnamon, and butter using a handheld mixer until fully incorporated.
• 2 scrape the mixture into a 9-inch pie pan.
• 3 press the mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4-inch thick.
• 4 refrigerate until ready to use.
• 5 to make the filling: in a medium saucepan, preferably nonstick, whisk together the milk, egg yolks, and lemon juice until smooth.
• 6 cook the custard over medium heat until very hot to the touch, about 10 minutes, stirring occasionally with a wooden spoon.
• 7 do not allow to boil.
• 8 strain the custard through a sieve into the prepared pie shell.
• 9 refrigerate uncovered at least one hour, or until set.
• 10 cover with plastic wrap and chill completely, at least another hour.