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Lemon-Buttermilk Icebox Pie

Source of Recipe


Southern Living



List of Ingredients



• 1 (14-ounce) can sweetened condensed milk
  
• 1 tablespoon loosely packed lemon zest
  
• ½ cup fresh lemon juice
  
• 3 large egg yolks
  
• ¼ cup buttermilk
  
• 1 graham cracker crust, baked
  
• Vegetable cooking spray
  
• Lemon-Blueberry Topping (optional)
  






Instructions



1. Preheat oven to 325° F. Whisk together first 3 ingredients in a bowl.
   
   
2. Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust.
   
   
3. Bake at 325° for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours. Top with Lemon-Blueberry Topping just before serving, if desired.
   
   Makes 8 servings
   
   
   Lemon-Blueberry Topping:
   
   â—¦ 2 cups fresh blueberries, divided
   â—¦ â…“ cup sugar
   â—¦ 3 tablespoons water
   â—¦ 2 tablespoons fresh lemon juice
   â—¦ 1 tablespoon lemon zest
   
   Bring 1 cup blueberries, sugar, water, lemon juice, and lemon zest to a boil in a small saucepan over medium-high heat.
   
   Reduce heat to low, and simmer, stirring occasionally, 8 to 10 minutes or until mixture has thickened and berries begin to break down.
   
   Remove from heat, and stir in remaining 1 cup blueberries. Cool completely (about 1 hour); cover and chill until ready to use.
   
   Makes about 1½ cups