This post may contain affiliate links. Please read my disclosure policy.
There is a lovely little restaurant on Sanibel Island named Gramma Dots. We visit Dots each time we’re vacationing on the Island and they have the best Key Lime Pie I’ve ever had. It’s very similar to this Lemon Ice Box Pie. In fact, if I had used key limes instead of lemons, I bet you couldn’t tell the difference between Dot’s and mine. I’ll be looking for key limes to appear in the store and adapt this recipe from yellow to green 🙂
Lemon Icebox Pie
- 14 whole graham crackers, broken into pieces
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (14-ounce) cans sweetened condensed milk
- 1 1/4 cups fresh lemon juice
- 2 tablespoons finely grated lemon zest
- 8 large egg yolks
- Preheat oven to 325 degrees.
- In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the melted butter and pulse until the crumbs are evenly moistened. Press the mixture on the sides and bottom of a 9 inch pie plate. Set the pie plate on a rimmed baking sheet.
- In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
- Bake the pie for 25 minutes, until the center juggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze for at least 6 hours.
- Wrap a warm, damp kitchen towel around the side of the pie plate to release the pie. Using a hot knife, slice the pie and serve. Top with whipped cream if desired.