Lemon Icebox Pie

It’s no secret some of my family can be described as country. Some have owned trailers; others homes in Appalachia with dirt floors. Many own guns. Many love 4 wheelers and most have driven at least 60 miles for the nearest good mall. All have grown up on or near a farm. And in case you didn’t know, yes, my mama was 15 years old when she had me.

So while the way of life I just described wasn’t exactly mine when I was growing up in Los Angeles, I still saw and lived it at least once a year. Generally in the summertime when the lightning bug lit fields of Iowa provided my cousins and I with a playground until well after dark. My point is a person cannot escape her past. No matter how hard she tries, the highfalutin schools she attends, or the manners she acquires, some things are inescapable. Like a hankering for icebox pies.
Despite growing up in Hollywood where there are people as unctuous as Texas gold, I could never hide my country roots. I considered multitasking doing anything with curlers in my hair. And even now in London, much to my Scottish mother-in-law’s chagrin, I use Mason jars as opposed to proper drinking glasses. Why? I prefer them. Also, they remind me of running around barefoot in cut summer grass eating icebox pies during the dog days of a prairie summer. You know those days that are so hot and humid walking down the street feels more like wading in lukewarm buttermilk and every living creature stands still waiting for a breeze, even the flowers? That’s American Midwest summer. During this time only icebox pies will do.
A friend of mine’s grandmother, a Kentuckienne named Miss Hampton, used to say the icebox pie was her favourite. When asked why, she replied. “It requires no cookin’. Just an icebox and a vodka and Coke plus a pack of Kools to pass the time.”
     While I love icebox pies, be cautioned. ‘Tis a slippery slope. Just one slice has been known to lead people to droppin’ Gs and addin’ As to thangs. They also lead to a simple kind of happiness. The kind that can only be found in Bobbie Gentry songs, Kodachrome prints from years past, and Great-Grandma’s icebox of course.multitasking-curlers

baldwin sthermie

my sister trying to steal a pigletRight. Enough of nostalgia. It’s time to tie your hair back with your favorite kerchief and get bakin’. Never in the history of ever has an icebox pie made itself.   P1020859

Graham Cracker Crust

Ingredients:

14 graham crackers or 1 packet of Hobnobs

1/4 cup sugar

1/4 teaspoon salt

6 tablespoons melted butter

Method:

In a food processor, pulse all the dry ingredients until they become a fine meal.  Slowly add the melted butter and pulse some more.  Pour the mixture into a 9″ tart tin and press it evenly against the bottom of the dish as well as up the sides.  I use the bottom of a measuring cup to help.  Place the tart tin on a tray and bake for 5-8 minutes at 350°F/170°C/Gas 3 or just until slightly crisp.

shell

Graham Cracker Trash Lemon Icebox Pie

Ingredients:

1 graham cracker crust  (if you don’t have graham crackers use HobNobs)

2 (14 oz.) cans of sweetened condensed milk

1 1/4 cup freshly squeezed lemon juice

the zest of 4 lemons

8 large egg yolks

Method:

Heat the oven to 325°F/170°C/Gas 3.

Put the crust into a 9″ tart tin.  I like to use a measuring cup to help me do this.  I use the bottom of the cup to spread the crust evenly and to tamp it down as well as to help shape the sides.

Whisk the milk with lemon juice and set aside.

lemon juice and condensed milk

Whisk the zest into the yolks until the mixture goes pale.  This takes no more than a minute.

yolks and zest

Now whisk the milk mixture into egg mixture.

Pour into the tart shell and bake for 30 minutes or until the center is set like a soft custard.

pre-bake

Cool completely then freeze overnight or at least 6 hours.

freezing

Remove the pie from the freezer 15 minutes before serving.  Top with chantilly cream and enjoy.

out of the freezer

Chantilly Cream

Ingredients:

2 cups cream

1/2 teaspoon vanilla (I like to use vanilla bean paste)

1/4 cup powdered sugar

whipped cream ingredients

Method:

Mix ingredients on medium high until desired consistency is achieved.  Be sure not to over-mix or you’ll end up with butter.

cream

lemon icebox pie

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34 thoughts on “Lemon Icebox Pie

  1. Reblogged this on Henry's World of Booze and commented:
    Nothing to do with booze but really enjoyed this thing by Misti Traya aka Skwirl Castiglione aka Mrs Henry Jeffreys. She was on the longlist for the Fortnum & Mason food & drink awards this year but they only announce the shortlist so you’ll just have to take my word for it.

  2. This looks very much like a pie that my Zia makes. It’s her go-to dessert when asked to bring something to a potluck or if people drop in unexpectedly. There’s a reason some recipes stand the test of time and are still being followed quite a few decades later. It’s because they produce delicious food. I’m sure that’s true for your pie, too.

  3. Bravo for making the long list – sure it’ll be the short list next time. Enjoyed this trip down memory lane – although like many of your other commenters I’m a bit hazy about what you are on about! Including ice box pies….. but now I know… and a lemony custard pie made with hob nobs is deeply appealing.

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