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Strawberry Lemonade Icebox Pie

June 30, 2011


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.

 Strawberry Lemonade Icebox Pie

I kid you not. From the graham cracker crust, to the silky smooth lemony filling, to the fluffy and slightly toasted meringue, I couldn’t tell which part of my bite I liked most.

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

Martha Stewart


  • 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)


  1. 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.
  2. 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.
  3. Bake crust until firm and turning darker around edges, 10 to 11 minutes. Remove from oven, and reduce oven temperature to 325 degrees.
  4. Meanwhile, make the filling: Whisk together condensed milk, lemon juice, egg yolks and egg, and 1/4 teaspoon salt.
  5. 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.
  6. Make the topping: Sprinkle berries with 2 tablespoons sugar and the lemon juice. Let stand for 30 minutes.
  7. 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.
  8. 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.
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