LEMON ICEBOX PIE
Recipe By: Damgoodsweet by David Guas & Raquel Pelzel
Published in: Best of the Best Cookbooks

For the crust:
14 Whole graham crackers
1/4 cup sugar
1/4 teaspoon salt
6 tablespoon butter -- melted and still warm

For the Filling:
2 can sweetened condensed milk -- 14 oz size
1 1/4 cup lemon juice -- strained
zest of 2 lemons
8 large egg yolks
Chantilly Cream
2 cup heavy cream
1/2 teaspoon vanilla extract
1/4 cup confectioners' sugar

Preheat the oven to 325F. Break the graham cracker into small pieces in a food processor along with sugar and salt. Pulse 8 times, until crackers
crumbs are the same semi fine. Pour in the butter and pulse until the butter is blended and the crackers hold they shape when you squeeze it, about 12
one second pulses. Press the crumb mixture into the bottom and two thirds of the way the sides of springform pan. Set aside.

To Make the Filling:
Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with egg yolks in a medium bowl until pale, 30 to 60 seconds, and then
whisk in the lemon juice condensed milk mixture.

Place the springform pan on a rimmed baking sheet, pour mixture into the crust and carefully transfer the baking sheet to the oven. Bake until the
center jiggles slightly, like a soft setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the
pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.

To Make the Chantilly Cream:
Pour the heavy cream into the bowl of a stand mixer. Add vanilla and sift in the confections' sugar. Whip on low speed to combine and then increase to
medium high and whip until medium still peaks form about 1 1/2 minutes.

Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan's sides. Unclasp the pan and
remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice.

Top with a dollop of Chantilly cream and serve immediately or keep in the freezer for up to one week.

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