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.
Right. 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.
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.
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.
Whisk the zest into the yolks until the mixture goes pale. This takes no more than a minute.
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.
Cool completely then freeze overnight or at least 6 hours.
Remove the pie from the freezer 15 minutes before serving. Top with chantilly cream and enjoy.
Chantilly Cream
Ingredients:
2 cups cream
1/2 teaspoon vanilla (I like to use vanilla bean paste)
1/4 cup powdered sugar
Method:
Mix ingredients on medium high until desired consistency is achieved. Be sure not to over-mix or you’ll end up with butter.
Love it! (I’m also secretly ‘country’…)
All the best ones are.
Ps. What are mason jars? And are curlers a country thing?
Curlers themselves aren’t necessarily country. Going about the rest of your day’s business while wearing your curlers is pretty country. Coke can curlers are really country. And Mason jars are the glass jars used to preserve things in the States.
Oh, this one looks like a keeper…any other icebox pies you can recommend?
Yes, but they’re real trashy! Oreo cookie crust and all. This one is definitely the classiest.
I forgot! Last year, I posted a recipe for peanut buttah pie. “It requires no cookin’. Just an icebox and a vodka and Coke plus a pack of Kools to pass the time.” https://chagrinnamontoast.wordpress.com/2013/03/22/miss-hamptons-peanut-buttah-pie/ There’s also a chocolate icebox pie my grandmother makes called Hershey bar pie. Let me know if you’re interested. I could easily get you the recipe.
I love both Bobby Gentry and Kodachrome….I just don’t know what an icebox pie is….they sound good:)
It’s so nice to know there are people out there who remember and love proper film. Ditto Miss Gentry.
…I didn’t read the rest of the post before…now I know the answer:)
🙂 Perfect sunny weather pies.
You can’t take the country out of the girl. Even if she’s using Fresh British Whipping Cream and Icing Sugar and Madagascar Vanilla. 😉
So true, Michelle!
Loved this almost as much as moon pies.
Thanks, Mama. xo
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.
Longlist, shortlist, I don’t care so long as I’m on your list.
Sigh! Even though my childhood couldn’t have been more different, reading about yours makes me feel very nostalgic. Congrats on the F&M longlist! xxx
Thanks, lovely!
trash pie with chantilly cream? Culinary contradiction 🙂 Looks tasty!
Thanks, Liz!
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.
Some things are classic for a reason. Cold lemony desserts are definitely one of these things. I would love to taste your Zia’s.
love the look of this pie! 🙂
Thanks!
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.
Thank you.
I haven’t had icebox pie since I left Texas. I think it is high time I changed that…thanks for the inspiration.
You are so welcome!
That lemon pie may be the most beautiful thing I’ve ever seen. (Don’t tell my wife I said that.)
Thank you and your secret is safe with me.
Ooh. I made a lime one in a ginger snap crust last year. I didn’t know it was an AKA. Does this make me a little bit country? *Starts putting in curlers*
I think it might. . .