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.
Graham Cracker Crust
14 graham crackers or 1 packet of Hobnobs
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons melted butter
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
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
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.
2 cups cream
1/2 teaspoon vanilla (I like to use vanilla bean paste)
1/4 cup powdered sugar
Mix ingredients on medium high until desired consistency is achieved. Be sure not to over-mix or you’ll end up with butter.