Every summer my four siblings and I would load up in our parents old station wagon and make the nine hour drive from the foothills of East Tennessee to Hickory Flat, Mississippi. The trip was arduous by today’s standards. We would hang our sweating heads by the open windows, as the summer heat swirled around the car. As we would make the last turn onto my grandparents hard-baked red clay drive we would see my Grandmother Goolsby waiting for our arrival. She was a no-nonsense woman, with a crown of steely-grey curls. “Ya’ll come on in and get something to eat,” she would say. We would rush into her icy kitchen with sighs of relief. Every counter would be covered with wonderful goodies she had prepared for our visit. I headed straight for the tart, cool, deliciousness of Lemon Icebox Pie every time. My Grandmother’s lemon icebox pie recipe is simple yet tasty and I will share it with you here. You’ll be surprised at how few ingredients you will need!
Lemon Icebox Pie With Vanilla Wafer Crust
Prep time: 15 minutes
Cook time: 15 minutes
Lemon Icebox Pie Recipe Ingredients:
- One 11oz box of Nilla Wafers
- 2 Tbsp. of melted butter
- The juice of three lemons. Approximately 1 cup.
- Lemon zest from one lemon. Approximately 2 tsp.
- 14oz can of condensed milk
- 3 egg yolks
*reserve the egg whites if you wish to make a meringue
Lemon Icebox Pie Recipe Directions:
Withhold 12-14 Nilla Wafers. Crush the remaining wafers into crumbs. Add the melted butter to the crumbs, mix thoroughly. Tamp the crumb mixture into a 9 inch pie plate and covering the whole bottom with the crumb mixture and pressing it into a crust. Set the pie plate in the refrigerator for 15 minutes.
Blend the lemon icebox pie filling ingredients together till smooth.
Take the pie plate with the crust add the whole Nilla Wafers around the edges of the crust.
Pour the lemon icebox pie filling mixture over the crust. Cook the pie at 325 degrees for 15 minutes to set the ingredients.
Meringue (optional): Place the reserved egg whites in a bowl. Add 1/4 tsp. of Cream of Tartar. 6 Tbsp. sugar. 1/2 tsp. vanilla. Beat with a blender until stiff peaks form. Place meringue on pie. Cook at 325 for 15 minutes.
Chill your lemon icebox pie until you are ready to serve.
This is one of my favorite Nilla waffers recipes and we just love the refreshing lemon flavor. I hope your family enjoys this quick and delicious lemon icebox pie recipe from my Grandmother’s kitchen!