Papa’s Lemon Icebox Pie

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5 from 5 votes

Papa’s Lemon Icebox Pie

Prep Time 30

Cook Time 12

Total Time 42

Servings

Calories 390kcal

Author Stacey Little

Ingredients

For the crust:

1 1/2 cups crushed Nilla Wafers (about 50 cookies)
1/3 cup unsalted butter (melted )

For the pie filling:

1/2 cup fresh lemon juice (2 to 3 lemons)
1 (14-ounce) can sweetened condensed milk
3 large egg yolks

For the meringue:

3 large egg whites (room temperature)
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup granulated sugar

Instructions

Preheat the oven to 325°F. Crush Nilla Wafers using a food processor or by placing the cookies in a zip-top bag and using a rolling pin.
Combine the cookie crumbs with melted butter in a medium bowl. Press the mixture into the bottom and sides of a 9-inch deep dish pie plate to form the crust. (I like to use the bottom of a dry measuring cup for this.) Set aside.
Separate the eggs. Set the whites aside.
Whisk the yolks in a medium bowl until smooth. Add the sweetened condensed milk and lemon juice and whisk to combine. Pour into the pie crust.
Bake for 25 minutes.
Add the egg whites to a very clean bowl. Beat on low until frothy. Add the cream of tartar and salt. Increase speed to medium and continue beating until fluffy.
Gradually add the sugar and continue beating until firm but glossy peaks form. (The meringue should be thick but still soft enough that the peaks bend.)
Spread the meringue on top of the hot pie filling, being sure to cover the entire pie to the crust with meringue.
Return to the oven and bake for 15 to 20 minutes or until the meringue is just starting to turn golden brown. Chill before serving, if desired.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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