Best Lemon Icebox Pie

Step 1

Preheat the oven to 375˚F. Butter a 9" glass pie plate with some of the melted butter.

Step 2

Slowly add the remaining melted butter and powdered sugar to the graham cracker crumbs in the food processor and pulse just until combined. The mixture should be moist like sand.

Step 3

Transfer the graham cracker mixture to the pie plate and cover with a piece of plastic wrap. Use the plastic wrap to spread the mixture evenly across the bottom and sides of the pie plate, pressing the crumbs to form a crust.

Step 4

Bake the crust in the heated oven until firm and slightly brown, about 15 minutes.

Step 5

Remove the crust from the oven and set on a wire rack. Allow to completely cool to room temperature.

Step 6

Briefly whisk the egg yolks in a large mixing bowl; gradually add the condensed milk and granulated sugar, whisking until smooth. Add the lemon juice and mix just until combined.

Step 7

Pour the filling into the prepared crust. Carefully cover the pie filling with a piece of plastic wrap, not allowing the plastic wrap to touch the filling. The filling will thicken as it sets.

Step 8

Place the lemon icebox pie in the refrigerator for at least 6 hours or overnight.

Step 9

Place the chilled heavy whipping cream in the bowl of a chilled mixing bowl. Whip on medium speed until soft peaks form. Add the powdered sugar and turn the speed to high, whipping just until the sugar is thoroughly incorporated into the whipping cream.

Step 10

Decorate the pie with the whipped cream. Add slices of lemon and lemon zest for garnish.