Summer in the South calls for quick and easy icebox pies when its steamy outside. The Lemon-Buttermilk Icebox Pie with Lemon-Blueberry Topping is the perfect recipe for a dinner party. Its cool and refreshing, a splendid ending to your meal.
Lemon-Buttermilk Icebox Pie
1 (14 ounce) can sweetened condensed milk
1 tablespoon loosely packed lemon zest
1/2 cup freshly lemon juice
3 large egg yolks
1/4 cup buttermilk
Graham Cracker Crust (baked), follow the directions on the box of Graham Cracker Crumbs to make pie crust.
Vegetable cooking spray
1. Preheat oven to 325'. Whisk together first 3 ingredients in a bowl.
2. Beat egg yolks with a handheld mixer in a medium bowl at high speed 4-5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, whisk until thoroughly combined. Whisk in buttermilk. Pour mixture into baked graham cracker crust.
3. Bake at 325' for 20-25 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 4-6 hours. Top with Lemon-Blueberry Topping and whipping cream just before serving.
Great make ahead pit. I take it out of the freezer about an hour before serving and put it in the refrigerator. Recipe from http://www.myrecipes.com/recipe/lemon-buttermilk-icebox-pie
Lemon-Blueberry Topping Ingredients:
2 cups fresh blueberries, divided
1/3 cup granulated sugar
3 tablespoons water
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
Lemon-Blueberry Topping Directions:
Bring 1 cup blueberries, sugar, water, lemon juice and lemon zest to a bowl in a small saucepan over medium-high heat. Reduce heat to low and simmer, stirring occasionally, 8-19 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.