Strawberry-Lemonade Icebox Pie

(from mayflowerkids’s recipe box)

Source: Martha Stewart Living magazine June 2011

Prep time: 45 minutes
Cook time: 30 minutes
Serves 8 people

Categories: dessert, fruit, pie, summer


  • For the crust:
  • Vegetable Oil cooking spray
  • 9 to 10 graham crackers, broken into pieces
  • 1/4 c sugar
  • Coarse salt
  • 5 T unsalted butter, melted
  • For the Filling:
  • 1 can (14 oz) sweetened condensed milk
  • 2/3 c 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 oz strawberries, sliced (2 cups)
  • 3/4 c sugar
  • 2 t fresh lemon juice
  • 3 large egg whites, room temperature


  1. Preheat oven to 375F. Make the crust: Coat a 9 inch pie plate with cooking spray. Pulse crackers in a food processor until finely ground; measure 1 1/2 cups, and discard excess. Pulse cracker crumbs, sugar, aand 1/4 t salt in food processor to combine. Add butter, and pulse until mixture is moist and holds together when pressed between 2 fingers.

  2. Serves 8-10

  3. 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.

  4. Bake crust until firm and turning darker around edges, 10 to 11 minutes. Remove from oven, and reduce oven temperature to 325F.

  5. Meanwhile, make the filling: Whisk together condensed milk, lemon juice, egg yolks and egg, and 1/4 t salt.

  6. 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.

  7. Make the topping: sprinkle berries with 2T sugar and the lemon juice. Let stand 30 minutes.

  8. Meanwhile, heat egg whites and remaining 1/2 c plus 2 T sugar in the heat-proof 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.

  9. Spoon berries over pie. Spoon meringue over top. Place pie under broiler, with rack i lowest position, until meringue is just browned. Alternatively, use a kitchen torch to brown the top.

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