Lemon Ice Box Pie
10 whole graham crackers 3 Tablespoons sugar
5 Tablespoons melted unsalted butter 2 Oz. cans sweetened condensed milk
3 large egg yolks 3/4 cup plus 2 Tablespoons lemon juice
1 cup heavy cream 1/2 teaspoon vanilla extract
Preheat oven to 325 degrees. Process graham crackers and sugar in food processor until finely ground. Add melted butter and pulse until combined. Transfer crumbs to a 9 inch pie plate and press up sides and to bottom of plate, bake until crust is just beginning to brown about 15 minutes. Set aside to cool. Increase oven temperature to 375 degrees. Reserve 3 Tablespoons of condensed milk. Whisk remaining condensed milk and egg yolks together until smooth. Slowly whisk in lemon juice until smooth (I only use fresh squeezed lemon juice). Pour into cooled pie crust. Bake pie until edges are beginning to set but center still jiggles when shaken, about 15 minutes. Let cool for one hour on wire rack. Refrigerate until chilled and set, at least 3 hours or up to 24 hours. Whip cream, 3 tablespoons of sweetened condensed milk and vanilla until stiff peaks form. Spread evenly over top of pie. Garnish with lemon peel. Serves 8.