Lemon-Buttermilk Icebox Pie

Lemon Pie

Our family loves the sweet tartness of a good citrus pie, especially of the lemon or key lime variety. And perhaps no one enjoys such a pie more than Molly, our pie specialist. She recently found this recipe for a Lemon-Buttermilk Icebox Pie in Southern Living magazine, and we knew it was destined to be a hit, especially with her dad Stacy and my mom Chris.

Southern Living’s recipe actually worked in a sort of a la carte fashion, where you could pick your specific crumb crust, either use buttermilk or make your own, then fashion a sweetened whipped cream topping. Molly put together all of the pieces perfectly, so much that the pie was said to be better than Edwards brand’s frozen pie variety, which has been popular among Tessnear family members for many years. My grandpa, the late Lee Quinn, especially enjoyed cool, light desserts, and I believe this recipe would’ve been right up his alley. Here’s how you put this delight together in the A-plus order Molly selected.

The Crust

1 ½ cups crushed graham crackers

¼ cup sugar

1 teaspoon salt

6 tablespoons melted butter

Vegetable cooking spray

Directions: Crush your cracker crumbs, sugar and salt in a food processor until well combined. Add melted butter and process again until well combined. Press on bottom, up sides and onto lip of a lightly greased (with cooking spray) 9-inch pie plate. Freeze 30 minutes to 1 hour or while preparing fillings.

The Filling

1 (14-ounce) can sweetened condensed milk

1 tablespoon loosely packed lemon zest

½ cup fresh lemon juice

3 large egg yolks

¼ cup buttermilk (see note below if you don’t have any)

Directions: Preheat oven to 325 degrees. Whisk (or use electric stand mixer as Molly did) milk, lemon zest and lemon juice. Beat egg yolks with a fork in a small cup for about 4-5 minutes. (If you have a hand mixer as well, the original recipe suggests beating the egg yolks at high speed 4-5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. We don’t have two mixers, so Molly decided beating the eggs with a fork was good enough.) Gradually mix in sweetened condensed milk mixture and blend until thoroughly combined. Mix in buttermilk. (If you don’t have buttermilk, you can make it with regular milk or whipping cream. Add 1 tbsp. of lemon juice or vinegar per cup of milk or cream.) Pour mixture into prepared crust. Bake at 325 for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap and freeze 4 to 6 hours.

The Topping

1 cup heavy cream

1 teaspoon vanilla extract

1/2 cup powdered sugar

Directions: Beat cream and vanilla at medium-high speed until foamy. Gradually add powdered sugar, beating until soft peaks form. Makes about 2 ½ cups. Use as topping for slices of pie. You might also add a lemon wedge to garnish each piece.

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