Grandma's Icebox Lemon Pie

This cake is a staple in my house, and is a must for any summer birthday, party, baby shower... (the list goes on and on). It is simple to make and can be done a day ahead to save on precious time!

Why I like this recipe: 

• You can make this recipe the day ahead of the event you plan on serving the pie. Even better, the pie gets better with time. The flavors even out and have time to shine!
• This recipe may seem long; however, the actual prep time is minimal. Much of the time is when the pie or crust is cooling. You can slip away to do other important things while the pie does all the work in the fridge!
• No decorating is needing to make this look fantastic. Simply spreading the whip cream over the pie is the finishing touch, and takes little skill.
• This recipe was been perfected over generations, and tastes deliciously rich and fresh!

Ingredients: 

• 9 graham crackers
• 3 Tbsp sugar
• 5 Tbsp butter, melted
• 2 cans (14 oz) sweetened condensed milk 
• 3 egg yolks
• 3/4 cup and 2 Tbsp of lemon juice
• 1 cup heavy cream
• 1/2 tsp vanilla 

Preheat the oven to 325 degrees with the rack positioned in the middle. 

Blend the graham crackers and sugar into the food processor for approximately 30 seconds. Add the butter and process for 8 pulses, until the butter is fully combined with the crumbs. Put the mixture in a 9 inch pie pan, and press down on the bottom and sides. (I have found hands work best for this step) Bake until slightly brown and fragrant, approximately 15 minutes. Allow the crust to cool for 30 minutes. 

Increase the oven temperature to 375 degrees. Place 3 tablespoons of condensed milk and the vanilla extract in a small container and set aside. Whisk the remaining condensed milk and eggs, until it has a smooth texture, about 1 minute. Slowly add the lemon juice to the mixture, and once fully combined, pour over the cooled crust. Bake for 15 minutes. When the edges are set, but the rest is slightly wobbly, take out of the oven and allow to cool for 1 hour. 

Then add the pie to the refrigerator for at least 4 hours and up to 24 hours. Right before you are ready to serve take the cream and the condensed milk and vanilla you added to a container into a mixer, and whisk for 2 minutes over high. Once it is whipped cream, spread over the pie, and eat!