It’s the best and lemoniest Lemon Ice Box Pie you’ll ever taste, and why it’s no surprise that this pie is actually famous in New Orleans. Clancy’s, the award-winning fine dining restaurant on Annunciation Street, recognized for preserving the creole tradition, serves this signature dish. Once you try, you’ll see why many are raving about it!
A classic Southern dessert, ice box pies originated in the South around the 1930s as quick and easy-to-make desserts requiring chilling in the refrigerator for those hot summer days.
This recipe stands out front and center from the rest with a beautiful balance of sweet and lemony tart flavor and a cool, creamy, silky filling in a buttery graham cracker crust. The secret is in freezing the pie instead of refrigeration. It’ll give you that “M-mm-mm Good!” feeling after one bite!
Sweet and lemony tart flavor and a cool, creamy, silky filling in a buttery graham cracker crust…
It’s insanely delicious.
HOW TO MAKE LEMON ICE BOX PIE
Cook time: 25 minutes
Chill: 7 hours
- 14 whole graham crackers, broken
- 1/4 cup sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
- Two 14-oz. cans sweetened condensed milk
- 1 1/4 cups fresh lemon juice
- 2 tablespoons finely grated lemon zest
- 8 large egg yolks
- Preheat the oven to 325 degrees F. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
- In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
- Bake the lemon pie for about 25 minutes, until the edges are set and the center jiggles slightly when the pie is moved. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pie pan with plastic wrap and freeze the pie for at least 6 hours or overnight.
- Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.
Want Another Delicious Recipe? Now Watch How To Make Strawberry Lemonade Cookies!
Inspired by Food and Wine