Lemon Icebox Pie

Lemon Icebox Pie

Here’s a little tip – the more orange the egg yolks are, the more yellow the pie filling will be. I used pastured, organic egg yolks in the filling and that’s what makes it so yellow. Isn’t that fun?! I’m giving both dairy and dairy-free options in this recipe. You can choose which option you prefer.
Serves 8

For the crust:
1/2 recipe of homemade graham crackers OR you can do a nut crust
4 tablespoons coconut oil, melted

For the Filling:
14 ounces sweetened condensed milk or for a Paleo/Dairy-Free option – 1 recipe of dairy-free sweetened condensed milk
1 teaspoon fresh lemon zest
1/2 cup fresh lemon juice
3 pastured egg yolks

For the Whipped Cream:
1 cup heavy cream or coconut cream, whipped

Preheat the oven to 350 degrees F and adjust the rack to the middle position. Oil a 9-inch pie plate. Place the graham crackers in the bowl of a food processor and process until finely ground. Add the coconut oil and process until the crumbs are damp. Press the crust on the bottom and up the sides of the pie plate. Bake for 11 minutes.

Whisk the condensed milk, lemon zest, lemon juice and egg yolks until the mixture begins to thicken. Pour the filling into the baked crust and bake for 8 minutes, (the pie filling shouldn’t jiggle in the middle when you gently shake it). Cool completely, cover with plastic wrap or parchment paper and chill in the refrigerator for 3 hours. Top with whipped cream before serving. Serve cold.