Old Fashioned Kentucky Lemon Icebox pie

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Lemon Icebox pie was a favorite when Leila and her husband managed the Bowling Green Kentucky Country Club back in the 1950's. She says the secret to it is a thick, homemade crust.

Lemon Icebox Pie
(This recipe makes two pies.)

Warning—this recipe from the 1950’s uses raw eggs. Young children, pregnant women, older adults, and those living with compromised immune systems should avoid eating raw eggs. There are instructions below for “cooking” the pie.*

Ingredients:

Graham Cracker Crust
(Store-bought crust can be used…but Leila likes homemade better.)
• Box of graham crackers
• ½ cup of sugar
• 12 T of butter

Put the graham crackers in a large zip lock bag. Roll a rolling pin over the bag until the crackers are crumbs…very coarse, not fine; then pour them into a large bowl and add the butter and sugar.
Using a large spoon or your hands, mix well the crumbs, butter and sugar.
Put half in one pie pan and half in the other.
Press the mixture into the pie pan
Bake at 325 for 12-13 minutes

Filling
1 cup of lemon juice (4-6 lemons)
2 14 oz cans of Eagle Brand Sweetened Condensed Milk (not evaporated milk)
6 large egg yolks*
Cool Whip (optional)

Using a wisk—mix the egg yolks and lemon juice till thickened; the lemon juice “cooks” the egg yolks. Pour the filling into the pie shell.* Refrigerate for 4-6 hours.

*If you are concerned about health risks of using raw egg; these are instructions for baking the pie filling:
Use 4 egg yolks and two whole eggs
Add 1 cup lemon juice.
2 14 oz cans of Eagle Brand sweetened condensed milk
Blend well.
Pour into the already baked crust.
Set the pie in the middle of the oven and bake for 25 minutes at 325 degrees.
Refrigerate for 4-6 hours.