Wednesday, February 15, 2012

Lemon Icebox Pie

A few days ago, I asked my husband if we could "take a pass" on Valentine's Day this year. No fancy dinner. No gifts to exchange. Just a normal, easy night at home, something I've come to cherish.

We eat out a lot ... and we eat at nice places semi-frequently ... and I can't have wine ... so the idea of a fancy dinner didn't blow my skirt up.

When it comes to gift, I don't really need anything ... delivering a baby is practically a car note ... we have a nursery to prepare ... I would like to take a trip before Baby Jordan's arrival ... we should save our cash for more practical things.

Valentine's Day is a really nice treat, but this year, I just felt I didn't need all that with so many other things going on. But I did want to do something special for my wonderful husband, Ty. So I decided I would make him a homemade lemon icebox pie, his favorite. It wasn't my original idea. My friend LJ was making one for her husband, Marcus, and I hopped on the bandwagon. But it was a good idea.

I've never made a lemon icebox pie or homemade whipped cream before. I was shocked to discover whipped cream is made from whipping cream (well, duh) and sugar. Such a simple confection!

It was easy as pie to prepare, and a treat that made my guy's heart flutter. Which is really what Valentine's Day is about. After all these years, who knew lemon icebox pie was Ty's love language?

(Photo courtesy of Southern Living)

Lemon Icebox Pie

6 egg yolks, lightly beaten
3 (14-ounce) cans sweetened condensed milk
1 1/2 cups fresh lemon juice
2 (9-inch) ready-made graham cracker crusts
2 cups whipping cream
1/4 cup sugar
Fresh lemon slices (optional)
Fresh mint sprig (optional) 
  • Whisk together first 3 ingredients. Pour evenly into crusts. 
  • Bake at 350° for 15 minutes. Remove to a wire rack to cool. Cover and chill 4 hours.
  • Beat whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Spread evenly over chilled pies. Top with fresh lemon slices and a mint sprig before serving, if desired. 


misti said...

What is it with guys and this pie? It's Alan's fave.

Also...I craved all things lemon (even plain lemons) all throughout my pregnancy. This brings me back!

Stephanie Jordan said...

There's just something about that pie, I guess!

Plain lemons ... that's a strange craving. Never heard of that one before!

Lesa said...

Guess what? You can actually skip the yolks and baking part of the recipe and still have a yummy pie--just quicker! Add a few drops of yellow food coloring if you like for esthetics. Also, try powdered sugar instead of granulated in your whipped cream (it dissolves almost instantly with no grainy texture) then add a little almond extract and a little vanilla. I do this for any whipped cream application! I think you'll like it.
Use a chocolate crust and replace lemon juice with lime for key lime pie. Mmmm!
Ok that's all I got for now---just a few tips you might want to try. :)

Stephanie Jordan said...

Skip the eggs! Well, that's good news. I love all these little tricks you have!