Wednesday, February 3, 2010

Lemon Icebox Pie

I love pie. At every childhood family holiday function was my Nana's best lemon icebox started disappearing so fast that soon she began bringing two lemon icebox pies...but they didn't last long either.
After a while, Nana got paranoid about the "raw eggs can have bacteria" scare and (much to our dismay) switched her recipe. This new recipe was NOT the best lemon icebox pie ever. It was baked. It was too tart and riddled with lemon zest (of which I am not a fan). When family members began grumbling under their breath Nana explained the switch. Every time she brought the new pie to a function it would be tasted in hopes that she might've switched back and in part not to hurt feelings. I think Nana grew weary of the whole fiasco, because she doesn't make them as often anymore...but she was craving one a few weeks ago and called to ask if I had the recipe (she had misplaced it). My copy of the "new" recipe is in file 13, but I was happy to give her the recipe for her best lemon icebox pie ;) and today I want to share it with you:

My Nana's Lemon Icebox Pie:
(I do not know the origination of the recipe)

Crust: 8inch vanilla wafer crust:
Melt 3/4 of one stick of margarine in metal piepan over low heat. Add 1 1/2 cups crushed vanilla wafers. (Crush by placing vanilla wafers in ziplock bag and rolling with rolling pin). Blend margarine and wafer crumbs, shaping crust up sides of pan; cover bottom and mash down with a spoon or whatever. Bake at 350degrees for about 8 - 10 minutes, remove and cool.

OR - do what I did - pick up a ready-made Nilla Wafer pie crust from the store and bake (empty) for 5 minutes at 350.

1/2 cup lemon juice
1/4 teaspoon lemon extract (or 1 tsp. grated zest)

Gradually Stir into:
1 can sweetened condensed milk
2 egg yolks

Stir until well blended. Pour into crumb crust, top now or later with cool whip, chill for approximately 4 hours.
If you make it, let me know how it turns out!
Happy Baking!



  1. hello, I love how you present your recipes. I am surprised how many people dont use pasterized raw eggs. Available in all our local grocers, they are in the egg section and work perfectly in any recipe calling for uncooked eggs-salad dressings, cream pies, frostings, whatever. i live in southern california and there are lots of egg ranches but I always get pasterized at the Vons or Staters if I need them.

  2. Hey thanks for checking out my blog! Good tip also about the pasturized eggs, I'll be on the look-out for them from now on.