Creamy Lemon Icebox Pie

Creamy lemon icebox pie!

The recipe that I used for this pie called it something like “lemon cream cheese pie” but there is such a small amount of cream cheese I felt like that title was a little misleading. It really is more of a creamy lemon version of a key lime pie. I think I’ve said that before about another lemon pie I made.

I like this one better.

It’s smooth and creamy and not-too-tart. Maybe like the coconut cream version of lemon pie.

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Yum.

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I used a deep dish pan and thought it was lacking a little height so I added a layer of whipped cream. The original recipe I followed said to garnish with whipped cream but I love the look of a smooth whipped cream top so I went ahead and slathered it on there.

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* Quick note on timing. This pie requires that you make the first half then let that cool in the refrigerator for at least 3 hours then come back and make the second half. It’s totally necessary and you can’t skip this step. So, if you don’t have three hours of cooling time choose another pie.

This mid-pie cooling method is kind of fun though because if you do the initial crust and cool then have people over you look like a pie wizard when you say “hold on, let me make a quick pie.” Then throw the rest of the ingredients in the mixer, pour it all in the crust and voila – an amazing, delicious lemon pie in 5-10 minutes flat! They’ll think you’re a super hero. And in the I-can-pre-plan-pie-like-a-boss kind of way, you are. A pie hero!

Pie Filling Ingredients: 

1 1/4 cups water

1/2  cup sugar

1/4 cup corn starch

3 well beaten egg yolks

1/2 cup lemon juice (split) 

1 1/2 T butter

Dash of salt

7 oz (a little less than 1 cup) sweetened condensed milk

1/4 cup instant lemon pudding mix

Whipped Cream

 

Graham Cracker Crust:

Pre-heat oven to 350

Smash 1 1/2 sleeves of graham crackers (about 1 1/2 cups of crumbs)

Add 3 Tablespoons sugar

Add 1/3 cup of melted butter

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Mix until you have distributed the butter evenly to create nice wet crumbs:

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Press into pie pan and put in oven for 12 minutes (enjoy the smells, they will be very nice. But don’t enjoy them too much because you don’t get to eat any pie for at least 3 hours.)

Remove and let cool.

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Pie Filling:

Separate your three egg yolks (save the whites for something else. Maybe a healthy omelet because you’re going to be eating a bunch of pie soon.)

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Mix the yolks well.

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Combine 1 1/4 c water, 1/2 cup sugar, and 1/4 cup corn starch in a sauce pan.

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Stir the water, sugar, and cornstarch over medium heat until it bubbles and get’s thick. Mine got super thick. Like a giant ball of gack.

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Remove from heat and add about half to the egg yolks. You don’t want the egg yolks to cook so don’t put the hot gew directly in them. I pu them on the sides of my bowl and slowly mixed them in.

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All mixed!

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Now add that yellow mix back into your sauce pan with the rest of your gack and mix.

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Squeeze your lemons

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Add 1/4 cup lemon juice and 1 1/2 T butter and mix.

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Stir over medium heat until it bubbles. Or, if yours is super thick like mine, just leave it there until it seems like it would be boiling if it wasn’t the consistency of rubber cement.

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Pour your yellow blob into a bowl.

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Cover directly over the blob with plastic wrap (otherwise it will weep a lot) and put it in the fridge to cool for at least 3 hours.

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Come back in three hours and do this part – yey! Your pie will be done in about 10 minutes! So fun.

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Add your almost-1-cup of sweetened condensed milk, 4 oz or cream cheese, 1/4 cup of lemon juice, and 1/4 cup of jello mix.

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Stir until creamy.

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Add cold-from-the-fridge gelatinous blob.

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Mix until smooth.

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Mmmm.. looks like butter.

Add filling to your (cold) crust:

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Yum! Lemon pie!

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I decided to put my “garnish” whipped cream as a second layer of my pie:

(instructions: make whipped cream, spread on pie)

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Present your beautiful pie to the hungry masses.

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Cut and serve pie-hero. You’re done!

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Looking for a different pie from my blog but don’t feel like scrolling through the archives? Check out my pinterest board dedicated to this blog! I will try to keep it updated with all the recipes on this blog. Friday’s Pie Days on Pinterest

Pie Day 9 – Pay De Lima (Lime Pie)

I Love Lime Pie.

This isn’t a new pie for me, this is a long time family favorite.

I got this lime pie recipe out of a cookbook for the restaurant Dona Tomas in Oakland, CA. If you are ever in Oakland or Berkeley or even SF and wanting to take a trip across the Bay then I would highly recommend you try this amazing restaurant. I love it so much that I bought the cookbook and everything I have tried from it has been amazing, including this lime pie.

Also, they serve the best margarita’s in the Bay Area.

This pie differs from Key Lime Pie in that it does not have any sweetened condensed milk, in fact, it has no milk of any kind. It is creamy and smooth and tart, tart, tart. I haven’t met a person yet who hasn’t absolutely loved it.

I make the recipe exactly as it says to in the book and it has never once, not one single time, come even close to acting/looking the way they say it’s supposed to.

See those skinny opaque slices of pie? Yeah, mine never looks like that. Mine looks more like a Key Lime pie, I don’t know why. Either way, it’s delicious.

I’ll tell you what it says, and I’ll tell you how it has turned out for me and you can just go try it out and see how it goes for you.

So here we go:

Graham Cracker Crust: 

12 Graham Crackers, pulverized

6 T melted butter

3 T sugar

pinch salt (I over slated mine this time but it was still good)

Mix together, press into a deep pie pan, put in fridge to cool.

Delicious Lime Filling:

Zest 3 limes – about 1 t or more if desired (I put in about 1 T because I like the zest)

Squeeze 3/4 cup fresh lime juice (about 8 limes, depending on the juiciness)

Fill a large sauce pan 3/4 of the way with water and boil – you are going to use this to double-boil your filling.

Chop 1 stick of room temp butter into 1/4 inch pieces and set aside.

In a large metal bowl combine:

1 1/2 cup sugar

4 eggs

Lime zest

3/4 cup lime juice

Using a hand mixer, mix the ingredients slightly.

Put the metal bowl over the boiling water and continue to mix for 15 minutes (Time it! If you are unsure of your consistency just whisk for 15 minutes and you’re probably good to go)

The book says to mix it for 15 minutes or until it “doubles in size, turns frothy and opaque, and forms ribbonlike folds off the end of the whisk”. It does double in size for me, but it has never done any of the other things. Mine is always thick and creamy looking and about the consistency of a hot pudding that hasn’t set. It doesn’t stand on end but it is thick.

See, not even kind of opaque – more like a less sticky marshmellow cream with lime zest.

Gradually mix in the butter bits until completely melted, I did about 1/6 of the butter at a time and it melts quick. Incorporate completely.

Pour into the pie crust and let cool. The book says to let cool for at least 6 hours, I’ve always found mine is ready to eat after 3. If you can wait the full 6 hours, good for you! It’s totally not necessary though.

If you like a tart creamy textured pie, this is the pie for you! I have never met a person who didn’t love this pie, and if I did, I probably wouldn’t like them.

Just kidding.

Sort of.