lemon icebox pie

This week’s blog post is dedicated to my Hilton Head family!

hhi wedding

We’re AUSTIN BOUND this weekend for Suzanne’s bachelorette party! I’ve never been to Austin before and I’m pretty excited for a weekend of barbecue, SoulCyle, and hanging in a van, I mean on a boat, down by the river.

Her wedding is in June and the first one since Kelly’s, so we’re all really excited for a reunion in our fanciest clothes. Typically the only time we were all dressed up together was on Easter Sunday in Hilton Head where we wore some pretty terrible matching 90s outfits and misbehaved in church. I have a feeling this will be an improvement.

And of course today one of my 3 non-biological mothers turns 60. She’s the reason we’re all holding glasses of white zin in the photo above. Including Mark, who I promise you did not imbibe after the picture. Nicky doesn’t have any daughters so she’s adopted the rest of us as her own and we love her dearly. It also helps that she’s one of my kitchen idols. We love you, Nicky!

This lemon icebox pie is her recipe. She made it for Suzanne’s shower in February (along with 18 other delicious things) and was kind enough to give me the recipe.

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Lemon Icebox Pie

12-15 graham crackers

8 tbs melted butter

1/4 cup brown sugar

1 cup heavy cream

2 cans sweetened condensed milk

1 cup lemon juice

zest of 4-6 lemons

In a blender or food processor, crush the graham crackers. Add the melted butter and brown sugar and pulse until combined. Press into a spring form pan or other cake pan, and bake at 375 for about 10-12 minutes.

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I insisted on using freshly squeezed lemon juice for this, but if you do it with lemon juice that you buy in a bottle the whole prep time would literally be less than 10 minutes. And probably less messy.

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In a large bowl, mix the heavy cream, sweetened condensed milk, lemon juice, and lemon zest. I did this with my immersion blender with the whisk attachment, but any stand or hand mixer will work. Whisk it for about 3-5 minutes. Pour into the graham cracker crust, and put it in the fridge. I actually started mine in the freezer because I was being really impatient, but in general you can just keep it in the fridge and it will be all firmed up and ready in about 3-4 hours.

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It took me over a week to polish this thing off by myself but the last slice was just as good as the first. So if you’re not spending the weekend in Texas with your sister friends, you should probably get a bag of lemons and go to town.

 

 

2 Comments Add yours

  1. Edean says:

    Lovin your blog Erin….enjoy Austin. I’m sure you girls will be on Rainey St. It is a city totally about food-food trucks everywhere. Ryan and his wife moved there. Live in the Watermark, on the trail on the river. Have a ball. Can’t wait to read about your food adventures in Austin.

    1. Thanks Mrs. Casey!! We are heading to Rainey St Saturday night, will definitely document the trip with food pics 🙂

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