Tonight we’re seeing friends and as is often my willing role, I’m bringing dessert. Sometimes I buy dessert. Sometimes I concoct dessert in the form of fancy ice cream sundaes that make people complain about being served dessert in a bucket later. But today I decided to actually cook dessert. Miss M has been asking all summer for a particular dessert I make and as summer is almost over, Tuesday September 22 being the official first day of fall, I thought I’d better squeeze this summer dessert in at last. Lemon Icebox Pie. I’m also making a petite chocolate Bundt cake that is also always a winner for all our chocoholic friends who will be in attendance this evening. The great thing about the lemon icebox pie is that it’s easy to make two—one to leave at home for Miss M and one to take to share with friends.
This particular lemon icebox pie recipe came from my Uncle G. Something I’ve noticed over the years about southern gentleman is that while southern women are known far and wide for being fabulous cooks, most of the men actually have at least one thing they can cook. For example my Granddaddy, Mom’s dad, made fried chicken that had a fabulous reputation especially among Mom’s school friends who would beg her to trade when she brought it on picnics. My Dad made excellent gumbo. Many of these men fry the fish they catch or do the traditional grilling. Well, leave it to my goofball uncle to have a specialty like pie. Luckily I was able to twist his arm for his “secret” recipe. He warned me about the complications of making this pie, but said he thought I could do it seeing as I’m a smart cookie.
So this morning before I even ate breakfast or finished my coffee, I set about making lemon icebox pie. One of the ingredients in said pie is condensed milk. I remember condensed milk from when Mom would make homemade ice cream when I was a little girl. I always got to lick the cans. Well, with Miss M gone to her Dad’s, I still got to lick the cans. Oh, my goodness, that stuff is still yummy! But be warned, making this pie also involves homemade whipped cream and all these ingredients are lemoned and sweetened “to taste”. As a result, I ended up with a morning sugar high before I had anything on my stomach! In truth I felt a little sick. But it was worth it because that pie is going to be a delight this evening and cooling on the mouth after Miss S’s green chili stew we’ve been promised!
So, now that I’ve gone on and on about making pie. I thought I’d share that “secret” recipe with you. Shhh. Just don’t tell my uncle!
Uncle G’s Lemon Icebox Pie
2 NILLA® Wafer Pie Crusts*
2 cans condensed milk
10-12 fresh lemons, juiced
1 quart of heavy whipping cream (you’ll use about 2/3 -3/4 of it)
Sugar to taste for whipped cream
Directions: Whip lemon juice into condensed milk to taste…I like mine quite lemony. Divide between the two pie crusts. Whip the cream adding sugar to taste until stiff and spread on top of lemon filling. Refrigerate for several hours to set up (in a pinch the freezer for a couple hours will do). Slice and enjoy! Keep refrigerated after serving as this pie does not hold its shape at room temperature.
* If you can’t find NILLA® Wafer pie crusts you can just use crushed NILLA® Wafers divided between two pie plates with whole wafers around the sides instead!
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