Name: Strawberry-Lemonade Icebox Pie
Prep time: 45 min
Total time: 360 min
Ingredients: Vegetable oil cooking spray; 9 to 10 graham crackers, broken into pieces; 0.25 cup sugar; Coarse salt; 5 tablespoons unsalted butter, melted; 1 can (14 ounces) sweetened condensed milk; 0.667 cup strained fresh lemon juice (from 4 lemons); 2 large egg yolks (reserve whites for meringue), plus 1 large egg, lightly beaten; Coarse salt; 12 ounces strawberries, sliced (2 cups); 0.75 cup sugar; 2 teaspoons fresh lemon juice; 3 large egg whites, room temperature (2 reserved from filling)

Strawberry-Lemonade Icebox Pie

3.8

(87)

2 Reviews

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

45 mins

Total Time:

6 hrs

Servings:

Yield:

1 9-inch pie

The meringue topping is just right for the tangy, cool lemon filling (and provides a way to use the whites from the separated eggs). You can easily skip it in favor of whipped cream.

Ingredients

For the crust

Vegetable oil cooking spray
9 to 10 graham crackers, broken into pieces
¼ cup sugar
Coarse salt
5 tablespoons unsalted butter, melted

For the filling

1 can (14 ounces) sweetened condensed milk
⅔ cup 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 ounces strawberries, sliced (2 cups)
¾ cup sugar
2 teaspoons fresh lemon juice
3 large egg whites, room temperature (2 reserved from filling)

Directions

Preheat oven to 375 degrees. Make the crust: Coat a 9-inch pie plate with cooking spray. Pulse crackers in a food processor until finely ground; measure 1 1/3 cups, and discard excess. Pulse cracker crumbs, sugar, and 1/4 teaspoon salt in food processor to combine. Add butter, and pulse until mixture is moist and holds together when pressed between 2 fingers.
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.
Bake crust until firm and turning darker around edges, 10 to 11 minutes. Remove from oven, and reduce oven temperature to 325 degrees.
Meanwhile, make the filling: Whisk together condensed milk, lemon juice, egg yolks and egg, and 1/4 teaspoon salt.
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.
Make the topping: Sprinkle berries with 2 tablespoons sugar and the lemon juice. Let stand for 30 minutes.
Meanwhile, heat egg whites and remaining 1/2 cup plus 2 tablespoons sugar in the heatproof 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.
Spoon berries over pie. Spoon meringue over top. Place pie under broiler, with rack in lowest position, until meringue is just browned. Alternatively, use a kitchen torch to brown the top.