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
Ingredients
- 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
Directions
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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.
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Serves 8-10
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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.
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Bake crust until firm and turning darker around edges, 10 to 11 minutes. Remove from oven, and reduce oven temperature to 325F.
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Meanwhile, make the filling: Whisk together condensed milk, lemon juice, egg yolks and egg, and 1/4 t salt.
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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.
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Make the topping: sprinkle berries with 2T sugar and the lemon juice. Let stand 30 minutes.
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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.
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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.