I just got back from a lovely 2 week vacation in Upstate New York (Rochester) visiting family and friends, which I normally do in the Summer, my family and I go camping with a tent from Survival Cooking every year. Not only is it the 4th of July holiday, but my Sister’s and Dad’s birthdays and a time to celebrate Summer!
I decided to make my Dad a pie for his birthday because I know he loves them..he usually loves Lemon Meringue Pie but I thought I’d surprise him with a lovely Lemon Icebox Pie with a Blueberry-Raspberry Filling in a Graham Cracker crust.
The pie is made in a buttery graham cracker crust and has a light and luscious creamy lemon filling made with eggs, sugar, lemon juice and lemon zest that is mixed with condensed milk, buttermilk and whipped egg yolks. It’s topped with a homemade Blueberry-Raspberry Filling made with fresh berries, sugar and lemon zest and cooked into a yummy warm syrupy topping, along with some fluffy whipped cream to top it off.
It’s really easy to make and has a creamy tangy flavor that is balanced by the sweet berry topping a crunchy graham crust. Delicious! Here’s how to make it in a few easy steps:
Prepare the crust by mixing crushed graham crackers with melted butter, sugar and salt and pressing into a 9 inch pie pan. Bake at 325 for about 10 minutes until lightly browned, set aside to cool on wire rack.
Next make your lemon icebox pie filling by zesting some lemons,
and whisking the lemon zest and lemon juice with the condensed milk.
Next you will beat your egg yolks for about 5 minutes until ribbons form, and gradually whisk in condensed milk mixture and buttermilk, and pour into prepared graham crust.
Bake the pie for about 20-25 minutes at 325 degrees F, and let cool completely on a wire rack for about an hour.
While the pie is cooling, make your fresh berry filling by adding 2 cups of fresh berries (I used raspberries and blueberries, but you can use any berries you wish) to a medium saucepan along with some lemon zest, sugar and water. Cook the berry mixture on medium-low for about 10 minutes until the berries breakdown and a syrupy texture forms.
Let the berry filling cool completely and keep cool in the refrigerator until ready to use.
Let the pie freeze for about 4-6 hours (make sure to spray some plastic wrap and cover well first). Once ready to eat, just top pie with mixed berries and whipped cream and let the party begin!
A Birthday Pie for Dad: Lemon Icebox Pie w/ Raspberry-Blueberry Topping
Total Time: 6 hours, 15 minutes
Yield: 8
A luscious and light lemony pie in a graham cracker crust with macerated raspberries and blueberries topped with whipped cream.
Ingredients
Graham Cracker Crust:
1 1/2 cups crushed graham cracker crumbs
1/4 cup sugar
1 teaspoon kosher salt
6 tablespoons unsalted butter, melted
Lemon Icebox Pie Filling:
1 (14-ounce) can of sweetened condensed milk
1 tablespoon lemon zest
1/2 cup fresh lemon juice (about 2 lemons)
3 large egg yolks
1/4 cup buttermilk
Raspberry-Blueberry Topping:
1 cup raspberries
1 cup blueberries
1/2 cup sugar
3 tablespoons water
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
Dash of vanilla extract
Instructions
Prepare Pie Crust:
Preheat oven to 325 F.
Pour graham cracker crumbs in a large mixing bowl and add sugar, salt and melted butter.
Mix well and press into the bottom of a greased 9-inch pie pan.
Bake crust for 8 to 10 minutes and let cool completely on a wire rack. (Can also freeze for up to an hour while preparing pie filling and topping).
Prepare Lemon Icebox Pie Filling:
Whisk together lemon zest, juice and condensed milk in a mixing bowl, set aside.
In another large mixing bowl, beat egg yolks with a mixer on high speed, until ribbons form and they become pale (for about 5 minutes).
Whisk in condensed milk and lemon mixture slowly and gradually until thoroughly combined, then whisk in buttermilk.
Pour mixture into cooled graham cracker crust and bake at 325 degrees F for about 20-25 minutes until filling is set.
Let pie cool on a wire rack for an hour, then cover with a greased saran wrap and freeze at least 4 hours.
Prepare Raspberry-Blueberry Topping:
Place all the berries and rest of ingredients in a medium saucepan over medium-high heat.
Once berries come to a boil, reduce heat to low and simmer for about 10 minutes until berry mixture thickens (stirring often).
Let berry topping cool completely and store in the fridge (covered) until ready to use.
Top the pie with berry topping and whipped cream.
Notes
You can substitute any berries you like for the pie topping, and also use cracker crumbs, vanilla wafers or gingersnaps in place of the graham crackers for the crust.
Recipe adapted from Lisa Donovan, Southern Living Magazine - June 2015
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We also had a great lunch for Dad’s birthday at Phillip’s European before we had this pie for dessert. Fun delicious day! 🙂
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