Upon further inspection, however, I realized that the recipe called for baking the pie. I am certain that my Mamaw did not bake her lemon icebox pie. Hmm. Turns out quite a few recipes out there call for baking the whole pie or cooking the filling like custard. Well, not only did this seem wrong, I wanted the pie that night, so a filling that was at any point in time hot would simply not do.
Then I found Emeril's recipe. No bake. Super simple. The problem? Cream cheese felt just as inauthentic as baking. Sigh.
Eventually, I decided Emeril's was the better option, at least for that moment in time. The result: not exactly how I remember it, but still pretty darn tasty.
Emeril's Lemon Ice Box Pie
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can condensed milk
1/2 cup fresh lemon juice
1 tablespoons lemon zest
1 teaspoon vanilla extract
1 prepared graham cracker crust
Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight.
Literate Baker notes: I creamed the cream cheese first so I would have to worry about lumps. Also, it was set enough to slice and enjoy within about two hours.
|A measuring cup is good for shaping the crust.|
Keep it sweet.