Icebox pies bring back memories of desserts Grandma used to make.
The cooking time for these recipes is half an hour or so. It's a good idea to make the pies the night before you're planning to serve them so they set up properly, and the flavour definitely improves when they're chilled for at least several hours.
Also, bake your crumb crusts until they're just firm to the touch. If you bake them too long they're impossible to cut.
Pucker Up Lemon Icebox Pie
Crust:
1½ cups graham cracker crumbs
½ cup butter, melted
1/3 cup granulated sugar
Filling:
3 egg yolks, room temperature (save whites for another use)
½ cup freshly squeezed lemon juice
2 tsp finely grated lemon zest
One 300-ml can sweetened condensed milk
Topping:
1 cup whipping cream
1 Tbsp icing sugar
Preheat oven to 350° F. To make the crust, combine crumbs, butter and sugar in a medium bowl and mix well. Press crust firmly and evenly into the bottom and sides of a nine-inch glass pie plate; bake for five to eight minutes until just set, then put on a wire rack to cool.
To make the filling: In a large bowl, beat the egg yolks well with a wire whisk.
Add the lemon juice, lemon zest and condensed milk to the egg yolks and whisk to combine well. Pour into the cooled crust and bake for 12 to 15 minutes, until filling just jiggles slightly in the centre when pie is gently shaken. Let cool on a rack at room temperature, then refrigerate until ready to serve (at least six hours).
Just before serving, whip the cream and icing sugar to softly firm peaks; spread cream over top of pie. Makes eight servings.
Silky Chocolate Icebox Pie
Crust:
11/3 cups chocolate wafer crumbs
1/3 cup sugar
1/3 cup melted butterFilling:
2/3 cup homogenized milk
¾ cup semisweet chocolate chips
¼ cup cold water
2 Tbsp cornstarchOne 300-ml can sweetened
condensed milk
3 large eggs, beaten
1 tsp vanilla extract
3 Tbsp soft butter
Topping:
1 cup whipping cream
1 Tbsp icing sugar
1 Skor chocolate bar, crushed into tiny pieces, or chocolate shavings
Preheat oven to 350° F. In a medium bowl, combine crust ingredients; press firmly and evenly into a nine-inch glass pie plate. Bake for five to eight minutes or just until set; remove from oven and place on a wire rack to cool. To make the filling, heat the milk in a large saucepan over medium heat until it just begins to bubble around the edges. Remove from heat and whisk in the chocolate chips until they're melted and mixture is smooth; cool mixture slightly.
Stir the cornstarch and cold water in a small bowl until starch is dissolved. Whisk the cornstarch mixture and the condensed milk into the chocolate mixture, then the beaten eggs and vanilla.
Bring to a boil over medium heat, whisking constantly (this can take 10 minutes or longer). Boil for one minute or just until mixture thickens and is smooth (don't overcook). Remove from heat and immediately whisk in butter.
Spoon mixture into the cooled pie crust; let cool slightly, then cover with plastic wrap and refrigerate for at least eight hours. When ready to serve, beat whipping cream and icing sugar together to softly firm peaks; spread cream evenly over pie and sprinkle with crushed Skor bar or chocolate shavings. Makes eight servings.
Strawberry Icebox Pie
Crust:
1½ cups graham cracker crumbs
½ cup butter, melted
1/3 cup granulated sugar
Filling:
One 125-gr package cream cheese
½ cup plus
1½ Tbsp granulated sugar, divided use
2 Tbsp whipping cream
1 lb strawberries, hulls removed
1½ Tbsp cornstarch
Topping:
1½ cups whipping cream
2 Tbsp icing sugar
½ tsp vanilla
Preheat oven to 350° F. To make the crust, combine crumbs, butter and sugar in a medium bowl and mix well. Press crust firmly and evenly into the bottom and sides of a nine-inch glass pie plate; bake for five to eight minutes until just set, then put on a wire rack to cool.
To make the filling, beat the cream cheese, 1½ tablespoons of sugar and two tablespoons of whipping cream until thoroughly mixed; it should be thick but spreadable. If it's too thick add more whipping cream a teaspoon at a time until mixture will spread. Spread the cream cheese mixture over the cooled crust; cover and refrigerate until firm.
Chop about half of the strawberries into half-inch pieces. Place the remaining berries into a medium saucepan and crush them with a potato masher. Add the half cup of sugar and sprinkle with the cornstarch; stir to combine. Cook over medium-low heat until the mixture comes to a boil. Remove from heat; let cool for a few minutes then stir the chopped strawberries. Let cool completely, then spread strawberry mixture over the cream cheese layer in the crust. Refrigerate for several hours. When ready to serve, whip the cream, sugar and vanilla together to softly firm peaks; spread evenly over strawberry layer. Makes eight servings.
Angela Shellard is aself-described foodie. She has done informal catering for various functions. Contact: [email protected].
