Wednesday, June 22, 2011

Strawberry-Lemonade Icebox Pie

photo from

Recipe from June Martha Stewart Living page 174

  • Prep Time 45 minutes

  • Total Time 6 hours

  • Yield Makes one 9-inch pie
    Serves 8 to 10

  • Ingredients

    • For the crust

      • Vegetable oil cooking spray
      • 9 to 10 graham crackers, broken into pieces
      • 1/4 cup sugar
      • Coarse salt
      • 5 tablespoons unsalted butter, melted
    • For the filling

      • 1 can (14 ounces) sweetened condensed milk
      • 2/3 cup strained fresh lemon juice (from 4 lemons)
      • 2 large egg yolks (reserve whites for meringue), plus 1 large egg, lightly beaten
      • Coarse salt
    • For the topping

      • 12 ounces strawberries, sliced (2 cups)
      • 3/4 cup sugar
      • 2 teaspoons fresh lemon juice
      • 3 large egg whites, room temperature (2 reserved from filling)


    1. Preheat oven to 375 degrees. Make the crust: Coat a 9-inch pie plate with cooking spray. Pulse crackers in a food processor until finely ground; measure 1 1/3 cups, and discard excess. Pulse cracker crumbs, sugar, and 1/4 teaspoon salt in food processor to combine. Add butter, and pulse until mixture is moist and holds together when pressed between 2 fingers.
    2. Press crust evenly into bottom and up sides of pie plate using the bottom of a dry measuring cup. (Make sure the sides and rim of the crust are firmly pressed so they don't crumble when pie gets cut.) Freeze for 30 minutes.
    3. Bake crust until firm and turning darker around edges, 10 to 11 minutes. Remove from oven, and reduce oven temperature to 325 degrees.
    4. Meanwhile, make the filling: Whisk together condensed milk, lemon juice, egg yolks and egg, and 1/4 teaspoon salt.
    5. Pour filling into warm pie crust. Bake until center is set, 25 to 30 minutes. Transfer to a wire rack, and let cool to room temperature. Refrigerate for at least 3 hours.
    6. Make the topping: Sprinkle berries with 2 tablespoons sugar and the lemon juice. Let stand for 30 minutes.
    7. Meanwhile, heat egg whites and remaining 1/2 cup plus 2 tablespoons sugar in the heatproof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is warm to the touch, 2 to 3 minutes. Transfer to mixer, and whisk on high speed until medium peaks form, 8 to 9 minutes.
    8. Spoon berries over pie. Spoon meringue over top. Place pie under broiler, with rack in lowest position, until meringue is just browned. Alternatively, use a kitchen torch to brown the top.
     It has been hot here in the Sacramento, California area.  When I say hot, I mean like over 100 degrees hot.  Now, I don't mind the heat but when it's this hot, the last thing I want to do is crank on my oven-unless I have to.

    The lil' ones are always up for something sweet. So, I decided to make a pie with Gabriel when Sarah was sleeping.  What I like about this particular pie is that it is served COLD!  The refreshing and tangy lemon flavor is perfect with a bit of sweet-strawberry mixed in.  Yum!

    Photo Gallery

    It all started with a box of grahams. When you're starting something with a box of these graham crackers you know it's gotta be good! *(Well, maybe I think so because I'm surrounded by toddlers)* 
    Gabriel decided to be a typical 3 year old and throw a tantrum just as I was beginning to bake.  So, I got my Martha Stewart Living magazine out and showed him what we were going to make. 
    Instantly he changed.  I told him that if he wasn't going to be good that Martha Stewart was personally going to come to our house to put him on time out.  No, I'm only kidding.  He was super happy to make such a treat on his own accord.
    The best part for Gabriel was getting to smash almost a whole box of crackers.  
    The butter gets melted...
    Here are the crumbs (with a little help from mom) that Gabriel made.  Good Job, Gucci.  I call him that as his nickname.  He could go either way with it really.  He could love it or nearly kill me if I say that in public when he gets older ;)
    To press the graham crackers into the pie crust the directions say to use a measuring cup.  It seemed to worked well.
    We mixed the lemon juice and other ingredients...
    And did a little more mixing...
    Next, we poured the filling into the crust.  Gabriel had to reach in and taste some. Oh well....
    Here is the pie that Gabriel and I made together before we added the topping. 
    Topped with some fresh, locally grown strawberries it made a wonderful summer treat!  You can add whipped cream or meringue if you'd like.  However, I opted for something a little healthier this time.
    Strawberry-Lemonade Icebox Pie made by Gabriel Dickerson.  Yes, this 3 year old  knows who Martha is.  Show him her picture and he screams, "Marfa! It's Marfa Stewart!"  He gets excited because he knows that means something good is right around the corner.
    ~Just Dessert~


    Carl said...

    Watching Gabriel assist in making this was actually more fun than following the recipe. He is a wonderful little boy, Morgan.

    Carl said...

    What a smile! What a face! Gabriel showing off the completed pie. It shows both an excellent completed kitchen creation and the face of a smart, very handsome little boy experiencing pure joy and pride. Morgan, this picture is a keeper...worthy of framing. Then again, you have so many wonderful pictures of the kids you could never frame them ALL.

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