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Louisiana Lemon Icebox Pie

Source of Recipe

From "My Southern Food" by Devon O'Day


List of Ingredients

â—¦ 1 cup graham cracker crumbs
â—¦ ½ cup ground pecans
â—¦ 1 stick butter, melted
â—¦ 1 (14-ounce) can sweetened condensed milk
â—¦ 3 large eggs, separated
â—¦ ½ cup freshly squeezed lemon juice, with some pulp
â—¦ â…“ cup sugar
â—¦ ¼ teaspoon cream of tartar


Recipe

Preheat the oven to 400 degrees. Prepare a piecrust by combining the graham cracker crumbs, ground pecans, and melted butter with a fork. Press the moistened crumbs into a 9-inch pie plate.

In a glass bowl, beat the condensed milk, egg yolks, and lemon juice with a handheld electric mixer until the mixture begins to thicken. Pour the lemon filling into the piecrust.

Create the meringue by beating the egg whites in a metal bowl with a whisk until they are foamy. Gradually add the sugar and cream of tartar and beat with a clean handheld electric mixer until the whites are stiff. Cover the pie with the meringue and bake until the meringue is a light golden brown, about 10 minutes.

Makes 8 servings