Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 cup sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 2 teaspoons lemon zest
- 3 egg yolks
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
Special equipment needed:
- 9-inch pie dish
- Electric mixer
- Zester
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a bowl, combine graham cracker crumbs, melted butter, granulated sugar, and shredded coconut. Mix well.
3. Press the mixture into the bottom and up the sides of the pie dish.
4. Bake the crust for 10 minutes or until lightly browned. Let it cool.
5. In a separate bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, egg yolks, vanilla extract, and salt.
6. Pour the mixture into the cooled crust.
7. Bake the pie for 15-20 minutes or until the filling is set.
8. Let the pie cool to room temperature, then refrigerate for at least 2 hours or until chilled.
9. In a mixing bowl, beat heavy cream and powdered sugar until stiff peaks form.
10. Spread the whipped cream over the top of the pie.
11. Garnish with additional shredded coconut and lemon zest.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 8 people.
Nutritional information:
Calories per serving: 480
Total fat: 30g
Saturated fat: 19g
Cholesterol: 145mg
Sodium: 260mg
Total carbohydrates: 47g
Dietary fiber: 1g
Sugars: 36g
Protein: 7g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed vanilla wafers or digestive biscuits.
- Unsweetened shredded coconut can be used instead of sweetened shredded coconut.
- Fresh lemon juice can be substituted with bottled lemon juice.
Variations:
- Lime juice and zest can be used instead of lemon for a lime icebox pie.
- Crushed macadamia nuts can be added to the crust for a tropical twist.
- A layer of raspberry jam can be spread over the crust before adding the filling for a raspberry lemon icebox pie.
Tips and tricks:
- Use a metal pie dish for best results.
- Make sure the crust is pressed firmly into the dish to prevent it from crumbling.
- Zest the lemon before juicing it.
- Chill the mixing bowl and beaters before whipping the cream for best results.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
This pie is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the pie on a decorative plate or cake stand.
- Top with additional whipped cream and lemon zest for a fancy touch.
Garnishes:
- Shredded coconut
- Lemon zest
- Fresh berries
Pairings:
- Iced tea
- Lemonade
- Sparkling water
Suggested side dishes:
- Fresh fruit salad
- Grilled vegetables
- Caesar salad
Troubleshooting advice:
- If the crust is too crumbly, add more melted butter to the mixture.
- If the filling is not setting, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure to refrigerate the pie after it has cooled to prevent bacterial growth.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
Icebox pies were popular in the 1920s and 1930s when refrigerators became more common in households. They were easy to make and did not require baking, making them a popular dessert during the summer months.
Flavor profiles:
This pie has a sweet and tangy flavor with a crunchy coconut crust and creamy whipped topping.
Serving suggestions:
Serve this pie as a refreshing dessert after a summer barbecue or picnic.
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