We set up a game night date with our friends the McDonnells. We had a similar night at their house after Christmas where we got to eat some of Dianne’s delicious Christmas cookies. We went out for dinner at the Fireside Grilll, which used to be a McMennimans and is much better after the change. Then we came home for a game of Mexican Train and dominoes. Since we were at our house I figured I’d better make some dessert. Back at the end of the summer my friend Butch came over from Idaho to visit his daughter; I served this Lemon Ice Box Pie for them and it was a big hit. Since it is the dead of winter I thought it might be nice to reach for a bit of summer. I got this recipe from Cook’s Country.
Since I don’t know how to make pie crust, this was an obvious choice. This dessert is terrific and is very easy to make. I asked Dianne if she’d come over some time to teach me how to make a real pie crust. I’m looking forward to that.
There isn’t a lot to this recipe. This pie is the only time I’ve used sweetened condensed milk; oh, my! it is sweet, thick, rich goodness. It serves as the base for this pie.
I don’t like the color of that photo; let’s try some adjustments
|Small set of ingredients|
|Butter, sugar and graham crackers for the crust. The butter will be melted before adding.|
|Crust is ready for baking|
The hardest part of this recipe is pressing the graham cracker crust evenly into the pie pan without gouging holes or cracks in it. Once that is accomplished we back it for about 15 minutes; this was just on the edge of burning the edges
|Bake the crust in the oven for 15 minutes.|
After letting the crust cool completely, whisk the sweetened condensed milk, 3 egg yolks and 3/4 cup lemon juice. Pour into the crust and cook another little bit.
A picture of the pie trying to remove the reflection of the overhead lights.
|Out of the oven|
|Dessert is served|