Emeril's Creamy Lemon Icebox Pie with Lemon-Scented Whipped Cream and Fresh Berries

1. 1

   Position rack in center of oven and preheat the oven to 350 degrees F.

2. 2

   In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand.

3. 3

   Using your hands, firmly press the mixture across the bottom and up the sides of a 9-inch pie pan.

4. 4

   Bake until the crust is golden brown and firm, about 15 minutes.

5. 5

   Remove the crust from the oven and transfer to a wire rack to cool completely before filling.

6. 6

   Combine the cream cheese, condensed milk, lemon juice, 3 tablespoons of the lemon zest, and vanilla in a large bowl.

7. 7

   Mix on medium speed until smooth.

8. 8

   Pour into the cooled pie crust.

9. 9

   Refrigerate overnight.

10. 10

    When ready to serve, place the heavy cream, remaining 1/2 tablespoon of lemon zest, and confectioners' sugar in a chilled mixing bowl and whip until stiff peaks form.

11. 11

    Top each slice of pie with a dollop of the whipped cream and garnish with fresh berries, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.