Sunday, October 12, 2008

Lemon Icebox Pie

The kids and I had this pie last summer at ML's parents house before he arrived in the US for my brother's wedding. I insisted that my mother-in-law serve it again after ML joined us (totally selflessly, since he was eating with them by himself), because I *knew* he would love it (not that I had to twist her arm; it's very simple to make, especially with a prepared pie crust, and they love it, too).

It's very rich, though, so be sure to cut small slices. Plus, that way, you can go back for seconds more easily.

From ML’s mom, MHK
Summer 2007

∑ 1 C graham cracker (or petit beur) crumbs
∑ 3 T sugar
∑ 3 T butter, melted
∑ 1/2 t cinnamon
∑ 1/3 C finely chopped walnuts or pecans (optional)

∑ 2 cans sweetened condensed milk
∑ 1 C lemon juice

1. Combine crumbs, sugar, butter, cinnamon and nuts and press into bottom and sides of pie pan.
2. Bake at 325* 10 mins.
3. Cool in freezer.
4. Meanwhile, combine sweetened condensed milk and lemon juice with a mixer on slow and then medium speed until combined (and continue until whipped slightly, if desired).
5. Pour mixture over crust. Freeze at least 2-3 hours.
6. Slice and serve.
7. Store in freezer.

***Late breaking news from ML's cousin, CCG, who got it from her mom, who probably shared it with my mil: the recipe came from is from Orrana Felix, who's husband, Bud, farmed Granny K's wheat farm. They later moved next door to Granny K and looked out for her as she aged.

If that doesn't make it a family recipe, I don't know what does. I love that we're getting this stuff documented while we still have the info.

1 comment:

M. Lawrence Key said...

This pie is sooo delicious. One of my favorites for many years. (and we just finished the last slice tonight)