Meyer Lemon Ice Box Pie

If you ever wondered what pie could truly represent the south, this would be it. The lemon ice box pie is a perfect balance of tangy filling topped with a sweetened whipped cream frozen ontop of a salty and sweet graham cracker crust. When it gets unbearably hot down here, there are only two things that can help: A swimming pool, and treats from a freezer. This pie may not make it cooler outside, but it definitely will help you forget about it!
The crust:

For starters you need a crust. You have a couple of options. You can either make one, or you can buy one. I strongly suggest you make one because you can make it thicker and touch saltier than a store bought crust. They are super easy to make and it is totally worth the extra time spent.
Pre heat oven to 375 degrees:
• 2 packages of graham crackers
• 1/2 cup of butter
• 3 shakes of salt from a salt shaker
• rubber spatula
• cooking spray
• oven safe pie plate

In a gallon size zip lock bag add a package and a half of graham crackers. Seal bag and beat with a rolling pin. After crackers are broken appart, then roll pin over the bag until they become the perfect texture. A graham powder is perfect.

Then, put contents of bag into a large mixing bowl.
add half cup of melted butter and salt. Incorporate the butter and grahams completely by mixing very well until grahams are completely coated.

Spray your pie plate with a cooking spray to insure your pie is easily extracted.
Then, pour contents of bowl into pie plate.
Using your hand and fingers, mold your crust. Press down with your palm in the middle and work your way out by pressing the sides with your fingers.
Make sure the complete shell is very firm, paying close attention to around the edges.

Bake in oven at 375 degrees for about 25 minuets until golden brown.
You will need:
• 1 can of sweetened condensed milk
• Juice of 2 lemons
In a large mixing bowl blend together condensed milk and lemon juice until it is combined together perfectly. Once filling is created pour into baked pie shell.

*Place in freezer for 3 hours.
Whipped Cream topping:

You will need:
• 1 pint of heavy cream
• 2 table spoons of confectioners sugar
• Stand or hand mixer

First, add heavy cream to mixing bowl and place mixer on medium/high setting. Once cream starts to thicken add sugar. Once stiff peaks form, taste and see if you want a sweeter cream, if so, add more confectioners sugar.
*Get pie from freezer

First, snip off bottom edge of piping bag and insert metal piping tip until it is snug.

I have found that adding your whipped cream to the piping bag is super easy when you have the bag held upright using a tall drinking glass.
Once the whipped cream is ready to be piped, think about the design you want to create.
To create the design in my picture, pipe one larger dot with stronger push of whipped cream around entire pie, careful to have enough to finish design.
Once larger dots are in place, pipe smaller dots with a lighter push on top of the large dots.
Who cares if it doesn’t look perfect. It all tastes the same!

*Place pie back in freezer for 3 more hours
With summer drawing to a close soon, it is a perfect time to go out with a bang. Whether you choose to make it for guests, family or just YOU, all the tummys will be so glad you did!