Strawberry Lemonade Icebox Pie

Strawberry lemonade is a refreshing drink that can be enjoyed all round the year and if like us you delight in the combination of sweet strawberries, tangy lemons and love to get a biteful, this is the pie to make! The strong waft of caramelising crust contrasting with citrus aroma fills the kitchen, making the prep double as fun. Vibrant and delicious, your guests will be swooning over it for years all the while raving about your kitchen skills.

Prep Time: 45 minutes + 6 hours refrigeration

Caters To: 9-inch pie or 10 gobblers

Challenge Level: Expert

From The Pantry:

Crust –

• Vegetable oil cooking spray
• 9 – 10 graham crackers, broken roughly
• 1/4 cup sugar
• 1/4 teaspoon coarse salt
• 5 tablespoons unsalted butter, melted

Filling –

• 1 can sweetened condensed milk
• 2/3 cup fresh lemon juice
• 2 large egg yolks
• 1/4 teaspoon coarse salt

Topping –

• 340 grams strawberries, sliced
• 3/4 sugar
• 2 teaspoons fresh lemon juice
• 3 large egg whites, room temperature
• 1/2 teaspoon lemon zest

Cook Away:

Crust –

1. Preheat oven to 190C.
2. Spray the 9-inch pie pan with vegetable oil.
3. Process graham crackers in a food processor. Measure 1 and 1/3 cup of crushed crackers and discard leftover.
4. Pulse the measured graham crackers, sugar, salt in the food processor to combine.
5. Add butter and process further until moist and holds together.
6. Press the prepared mixture into the pan and freeze for 30 minutes.
7. Bake in preheated oven for 10 – 11 minutes until the crust turns firm and darker around the edges. Remove from oven and reduce the temperature to 190C.

Filling –

1. Whisk together condensed milk, lemon juice, egg yolks and salt.
2. Pour the filling into the warm pie crust and put back in the oven to cook further.
3. Bake for 25 – 30 minutes until set in the centre.
4. Transfer to wire rack and cool to room temperature before refrigerating for another 3 hours.

Topping –

1. In a glass bowl add strawberries and toss together with 2 tablespoons sugar, lemon juice and lemon zest. Allow the mixture to sit for 30 minutes.
2. In a bain-marie heat egg whites and leftover sugar for 2 – 3 minutes, until the mixture is warm to touch.
3. Remove from heat and whisk for 9 – 10 minutes at high speed, until medium peaks are formed.
4. Once the pie is chilled, top with berries and spoon over meringue and torch to cook.

Serve whole and slice at the table!

Featured Image Courtesy: marthastewart.com