Strawberry Lemonade Icebox Pie
Perhaps the greatest dessert form ever. It can be fruity, chocolate-y, pumpkin-y; flaky crust, cookie crust, no crust; literally anything your heart desires, in a perfect circle, in perfect layers.
One of my oldest and bestest (and newly engaged!) friends, Kendra, has never made a pie.
Unacceptable! Not ok!
Yesterday we remedied that. And not only did we make a pie, but we made maybe the best pie of all time.
I will admit, however, that this was a labor of love. Total time was about 7 hours from start to finish. There are a lot of different baking and chilling stages that require a painful amount of patience. But trust me when I say it’s worth it. There were a couple of moments where I almost caved and out of sheer desperation dug my fork into what would have been warm soupy custard and I am so, so happy I resisted.
I wouldn’t really call this a strawberry lemonade pie… the strawberry flavor is really limited to the sliver of strawberry atop the starring attraction which is the luscious lemon filling that is a sort of mix between a lemon bar in taste and key lime in texture.
Gah. So yummy. It’s all I can say. If you’re looking for a perfect summer dessert, for a potluck, the 4th, or, like us, a random Wednesday night, make this.
Strawberry Lemonade Icebox Pie, from
For The Crust
- Vegetable oil cooking spray
- 9 to 10 graham crackers, broken into pieces
- 1/4 cup sugar
- Coarse salt
- 5 tablespoons unsalted butter, melted
For The Filling
- 1 can (14 ounces) sweetened condensed milk
- 2/3 cup strained fresh lemon juice (from 4 lemons)
- 2 large egg yolks (reserve whites for meringue), plus 1 large egg, lightly beaten
- Coarse salt
For The Topping
- 12 ounces strawberries, sliced (2 cups)
- 3/4 cup sugar
- 2 teaspoons fresh lemon juice
- 3 large egg whites, room temperature (2 reserved from filling)
- Preheat oven to 375 degrees. Make the crust: Coat a 9-inch pie plate with cooking spray. Pulse crackers in a food processor until finely ground; measure 1 1/3 cups, and discard excess. Pulse cracker crumbs, sugar, and 1/4 teaspoon salt in food processor to combine. Add butter, and pulse until mixture is moist and holds together when pressed between 2 fingers.
- Press crust evenly into bottom and up sides of pie plate using the bottom of a dry measuring cup. (Make sure the sides and rim of the crust are firmly pressed so they don’t crumble when pie gets cut.) Freeze for 30 minutes.
- Bake crust until firm and turning darker around edges, 10 to 11 minutes. Remove from oven, and reduce oven temperature to 325 degrees.
- Meanwhile, make the filling: Whisk together condensed milk, lemon juice, egg yolks and egg, and 1/4 teaspoon salt.
- Pour filling into warm piecrust. Bake until center is set, 25 to 30 minutes. Transfer to a wire rack, and let cool to room temperature. Refrigerate for at least 3 hours.
- Make the topping: Sprinkle berries with 2 tablespoons sugar and the lemon juice. Let stand for 30 minutes.
- Meanwhile, heat egg whites and remaining 1/2 cup plus 2 tablespoons sugar in the heatproof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is warm to the touch, 2 to 3 minutes. Transfer to mixer, and whisk on high speed until medium peaks form, 8 to 9 minutes.
- Spoon berries over pie. Spoon meringue over top. Place pie under broiler, with rack in lowest position, until meringue is just browned. Alternatively, use a kitchen torch to brown the top.