Clancy's Lemon Ice Box Pie

Name: Clancy's Lemon Ice Box Pie
Prep time: 7 h
Cook time: 1 h
Total time: 8 h
Yield: 1 pie, 8 serving(s)
Ingredients: 14 graham crackers, broken; 1/4 cup sugar; 1/4 teaspoon salt; 6 tablespoons unsalted butter, melted; 2 (14 ounce) cans sweetened condensed milk; 1 1/4 cups fresh lemon juice; 2 tablespoons lemon zest, finely grated (remember to zest before you juice!); 8 large egg yolks

Submitted by Raquel Grinnell

"From Clancy's restaurant of New Orleans and Food and Wine magazine; simply the best and lemoniest you've ever tasted. Bar none. Prep time is freezing and cooling time."

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Ready In:: 8hrs
Ingredients:: 8
Yields:: 1 pie
Serves:: 8

ingredients

14 graham crackers, broken
¹⁄₄ cup sugar
¹⁄₄ teaspoon salt
6 tablespoons unsalted butter, melted
2 (14 ounce) cans sweetened condensed milk
1 ¹⁄₄ cups fresh lemon juice
2 tablespoons lemon zest, finely grated (remember to zest before you juice!)
8 large egg yolks

directions

Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.
Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.

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RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

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