Lemon Ice Box Pie Recipe
graham cracker crust, hazelnut syrup
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the Crust
In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until well combined. The mixture should resemble wet sand.
- 2
Form the Crust
Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish using your fingers or the back of a measuring cup.
- 3
Bake the Crust
Preheat your oven to 350°F (175°C) and bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
Filling Preparation
- 4
Mix the Filling
In a large mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and hazelnut syrup until smooth and well combined.
- 5
Fill the Crust
Pour the lemon filling into the cooled graham cracker crust, spreading it evenly.
- 6
Chill the Pie
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, chill overnight.
Serving
- 7
Serve the Pie
Once the pie is set, slice into wedges and serve with a dollop of whipped cream on top. Enjoy your refreshing lemon ice box pie!