Lemon Icebox Pie

Updated at: Wed, 16 Aug 2023 21:08:08 GMT

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Preheat the oven to 325 degrees F.

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In a food processor, pulse the graham crackers, granulated sugar, and 1/8 of the kosher salt until it resembles fine crumbs, about 20 seconds.

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Add the melted butter and pulse to combine.

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Using the bottom of a glass or a measuring cup, press the graham cracker mixture into the bottom and up the sides of the pie plate. Avoid pressing down too hard.

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Bake until the crust begins to brown, about 15 minutes.

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Transfer the pie plate to a cooling rack to cool, for about 30 minutes.

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Increase the oven temperature to 375 degrees F.

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In a medium bowl, whisk the condensed milk and egg yolks until smooth.

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Add the lemon juice and the remaining salt and whisk until combined.

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Pour the filling into the cooled crust.

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Bake until the edges are set and the center is slightly jiggly, for about 20 minutes.

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Let the pie cool for 15 minutes.

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Refrigerate until set, about 3 hours.

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In a large, cold bowl, beat the heavy cream until stiff peaks form.

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Pile the whipped cream on the center of the chilled pie.

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Serve.

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