Lemon Ice Box Pie
- Graham Cracker Crumbs - 1-1/4 cups
- Sugar - 1/4 cup
- Butter - 1/3 cup, melted
- Egg Yolks - 3
- Sweetened Condensed Milk - one, 14-ounce can
- Lemon Juice - 1/2 cup
- Heavy (whipping) cream - 1 cup, beaten to soft peaks
To make the crust: In a 9-inch pie pan, toss the graham cracker crumbs with the sugar and melted butter. Press the mixture onto the bottom and sides of the pan, then refrigerate 30 minutes before filling.
To make the filling: Beat the egg yolks about 10 minutes, until they turn pale yellow and are thick enough to form a ribbon. Do not underbeat. Add the condensed milk and beat at slow speed just until smooth. Incorporate the lemon juice at low speed. The mixture will thicken almost immediately. Beat briefly, then pour the filling into the chilled crust. Refrigerate the pie overnight.
To serve: Cut into individual slices. Top slices with whipped cream.