So......when I looked at my Blogger CLUE assignment and realized that I had been assigned Heather, "Queen of Pies", at All Roads Lead to the Kitchen, and that the theme for the month of November was pies, well, I took pause. What to do? Cherry Crunch Pie was at the top of the list...fresh cherries, not happening this time of year, frozen cherries not available.....on to the next choice....Cherry Pinot Noir Pie....I am fixated on cherries.
How about pizza pie? Is that a cop out? Never. Carnitas Pizza with Chipotle Avocado Crema...that's it!! Oh how delicious the carnitas were!!! But, I didn't want to make that my choice. How about Beef and Beer Pie? That pie was also delicious....even if I didn't have a pie bird and cut my fall leaves into the crust poorly.....delicious! Then, I spied lemons...a Lemon Icebox Pie...the lights flashed and I ran outside to checkout out our lemon trees.
This was a super easy dessert and one that I know I will make again and again. I used graham crackers instead of Maria Cookies as I couldn't find the cookies. I also added some Lemon Oil and a sprinkle of lemon zest on top! We loved the Lemon Icebox Pie as did our neighbors! Delicious.
Lemon Icebox Pie
adapted from All Roads Lead to the Kitchen
and Recipes and Dreams by Tessa Kiros
4 1/2 oz. crushed graham crackers or Maria Cookies
2 to 4 Tbsp brown sugar (omit if using graham cracker crumbs)
9 Tbsp unsalted butter, melted
pinch of sea salt
1 cup heavy cream
12 oz. sweetened condensed milk
2 large lemons, juiced, zest of one lemon
1/2 tsp lemon oil
pinch of sea salt
Line a 9" X 5" loaf pan with a long sheet of parchment paper and set aside.
Put the cookies into the food processor with the brown sugar (Start with the lesser amount and add to adjust the sweetness to your desired preference.) Pulse until there are fine crumbs. Add the melted butter and salt. Pulse until mixed. Pour the mixture into the prepared pan and press into an even layer into the bottom. Set aside.
Whip the heavy cream to stiff peaks. Add the sweetened condensed milk and whip again to incorporate. Add the lemon juice, lemon oil, and sea salt. Whip to combine. The mixture will be thick.
Transfer the mixture over the crust and level the surface.
Sprinkle lemon zest over the top of the pie.
Cover and refrigerate until set, at least two hours. Cut into squares and serve.
Heather loves food and cooking. She has so many recipes from which to choose. Perusing her blog was fun and I did make the Carnitas and the Beef and Beer Pie....both of these will be posted later this week. I will be going back to make the cherry pies.
Take a look at the recipes that other group members selected.
- Aunt Orlean's Pie Dough by Stacy from Food Lust People Love
- Bacon and Leek Quiche by Sue from A Palatable Pastime
- Black Forest Fruit Pie by Stacy from Food Lust People Love
- Brownie Pecan Pie by Christiane from Taking on Magazines
- Cast Iron Apple Pie by Lisa from Suburban Gourmet
- Cauliflower and Leek Quiche by Wendy from A Day in the Life on the Farm
- Chocolate Bourbon Pecan Pie by Aly from Cooking in Stilettos
- Classic Pumpkin Pie by Jean from Lemons and Anchovies
- Fig and Caramelized Onion Crostini by Christy from Confessions of a Culinary Diva
- Five Spice Apple Pie by Kate from Kate's Kitchen
- French Silk Pie with Frangelico by Christiane from Taking on Magazines
- Lemon Almond Cake by Azmina from Lawyer Loves Lunch
- Lemon Icebox Pie by Kathy from A Spoonful of Thyme
- Pumpkin Caramel Sea Salt Blondies by Heather from All Roads Lead to the Kitchen
- Pumpkin Cheesecake Pie by Kelli from Kelli's Kitchen
- Pumpkin Pie Ice Cream by Debra from Eliot's Eats
- Roasted Butternut Squash Dip by Anna from annaDishes
- Semisweet Chocolate Tart with Candied Pistachios by Liz from That Skinny Chick Can Bake
- Southern Buttermilk Pie by Lora from Cake Duchess
- Vegan Blueberry Cranberry Mini Cashew Icebox Cheesecakes by Kim from Liv Life