Bob is a big pie fan. He likes pie way more than cake or cookies or other desserts and it is what he wants me to bake if I give him an open choice. His favorite pie is his mom’s lemon icebox pie. This isn’t a pie I’m familiar with and one I’ve never made, so when he brought me a few cookbooks from his mom’s house, I looked through them and found a recipe for a lemon icebox pie and decided to try it.
The original recipe I found was different than most pie recipes I am familiar with, but it did remind me a little of a key lime pie. It is a condensed milk based pie with a cookie crust and a sweet meringue on top. I did balk at the original 6 tablespoons of sugar in the meringue and altered that part of the recipe (I just couldn’t bring myself to do 6 tablespoons of sugar) including using coconut sugar in the meringue instead of regular granulated sugar.
- Nilla wafers (about 2/3 of a box)
- 1/2 cup butter
- 1 can condensed milk
- 3 lemons
- 2 egg yolks
- 3 egg whites
- 3 tablespoons coconut sugar
Pre-head oven to 325. Melt butter. Crush vanilla wafers to make about 1 3/4 – 2 cups wafer crumbs. Butter a pie pan, including the sides. Mix wafer crumbs and melted butter and press into the pie pan. Line the sides of the pan with whole Nilla Wafers.
In a medium bowl, mix condensed milk and egg yolks. Add zest of two lemons and juice of three lemons to the milk mixture and combine well. Pour into prepared pie pan.
In a large, clean bowl beat egg white until stiff peaks begin to form. Add sugar, slowly, to desired sweetness (I think 1.5 tablespoons would be best, but since the original recipe called for 6, I just halved that to see how it would go). Cover pie filling with meringue, covering the pie completely (you could leave the whole wafers uncovered, but cover the filling completely).
Bake pie in 325 degree oven for about 20 minutes. The meringue should be lightly browned and the filling is set.