It's been blistering hot here lately. Usually it's not nearly this hot for another month or so.
I know, I know, you don't really want to hear me whine about how sticky and hot everything is. Sorry!
Anyhow, the heat made my husband get in the mood for a chilled creamy pie and as soon as he mentioned that, I was all over it. Normally I would make my Ultimate Banana Cream Pie but sometimes it's nice to change things up so I decided to make my version of a old fashioned Southern dessert - Lemon Icebox Pie.
I changed things up by making a vanilla oreo crust, instead of using graham crackers, and then added some cream cheese to the filling to make it even creamier, almost cheesecake-like.
Oreo crumbs + butter = very good place to start
In a mixing bowl, blend cream cheese and egg yolks together until smooth.
Pour in sweetened condensed milk, vanilla, lemon juice and zest. Oh, and a tablespoon of flour.
Pour the lemony creamy goodness into the prepared crust.
Bake at 325 for about 20 minutes. You want it to be set, like a really firm pudding, so it should still have a bit of jiggle to it when you remove it from the oven.
Allow to cool, chill for a few hours and enjoy with a nice dollop of fresh whipped cream!
Southern Lemon Icebox Pie
20 vanilla oreos
3 tbsp. butter, melted
1 can sweetened condensed milk
6 oz. cream cheese, softened
4 egg yolks
3/4 cup lemon juice
zest of 2 lemons
1 tbsp. flour
1 tsp. vanilla
whipped cream (optional topping but encouraged)
Preheat oven to 325.
In a blender or food processor, crush oreos until they resemble large crumbs. Add melted butter and stir together. Press into the bottom and up the sides of a pie pan. Set aside.
In a large mixing bowl, cream together cream cheese and egg yolks until smooth. Blend in remaining ingredients; pour into prepared pie crust.
Bake at 325 for 18-22 minutes. The pie should be somewhat set but still jiggly when you gently shake it. Allow to cool and then chill for a few hours before serving. Top with whipped cream and enjoy!