Great dessert for lemon-lovers! Was a bit hesitant to make this, given all the sweetened condensed milk in the recipe, but it’s well worth the sugar indulgence? It is fabulous! It’s not an exaggeration when I say that all who’ve tried it, loved it. It’s quite wonderful (and beautiful) served with the lemon-blueberry sauce on this site.
The texture is creamy even straight out of the freezer, making it a stellar & refreshing hot-summer-night dessert. I love citrus desserts so much, especially lemon ones! This pie looks incredible and so easy to make too! Pinning this one.
This was outstanding – everyone raved about the dessert, and I would make it again in a heartbeat! The chantilly cream is a wonderful contrast to the delightful pie…and the custard has none of that “eggy” taste you usually get with lemon custard desserts. A total winner – simple, impressive, delicious and enjoyed by all after a heavy meal!
Well, I am a lemon lover. This creamy pie sounds delicious. Perfect for Easter, but I would eat this all year long. Great for the warm summer weather….and delicious cold desserts
I have made this as above, and a mini version in the Instant Pot. For the Instant Pot version, I halved the recipe and used a 7″ springform pan. 1 cup of water in the bottom of the IP, covered the springform pan with foil and placed on the steamer insert. 15 min at high pressure, 10 min natural release, then quick release. Came out beautifully. I’d like to try with gingersnaps instead of graham crackers, and also see how it comes out if the egg whites are whipped and folded into the lemon mixture. Great use of the lemons growing in our yard!
This is a great recipe; every one of my family members loved it. I did have a problem with too many crumbs and not enough butter to bind them for the crust. Still, I have made this a few times and the recipe is definitely a keeper.
Love the person who said this ‘was NOT an icebox pie.’ And since they are from San Francisco they show their ignorance of Southern Cooking. It’s an icebox pie because in the early days people had to keep this in their icebox, or as we know it today – a refrigerator, to keep it cold and from ruining. My mom has made this since I was a child, her mother made this wonderful pie. It’s truly a Southern standard and while like a Key Lime pie it’s not really the same thing. Don’t be so snooty next time until you gain a little understanding out of the country of its own the West Coast.
1 cup graham cracker crumbs (9 whole graham crackers)
⅓ cup unsweetened shredded coconut
¼ cup coconut oil, melted
¼ teaspoon salt
8 large egg yolks
1 tablespoon lemon zest
1¾ cups nonfat sweetened condensed milk (from two 14-ounce cans)
1 cup lemon juice toasted unsweetened coconut flakes & lemon slices for garnish
Preheat oven to 325°F. Lightly coat a 9-inch pie pan with cooking spray. Mix graham cracker crumbs, coconut, oil and salt in a medium bowl. Press the mixture evenly into the bottom and up the sides of the prepared pan. Bake until the crust is set, but not browned, about 5 minutes. Transfer to a wire rack. Beat egg yolks and zest in a medium bowl with an electric mixer until pale and foamy, about 4 minutes. Whisk condensed milk and lemon juice in another bowl until combined. Whisk the milk mixture into the egg mixture until blended. Pour into the crust. Bake the pie until the center jiggles slightly, 20 to 25 minutes. Let cool on a wire rack for 1 hour. Cover with plastic wrap and chill for at least 2 hours or overnight. Garnish with coconut flakes and lemon slices, if desired.