Lemon Icebox Pie

1. 1

   To make the crust: In a medium bowl, blend together the crumbs, cinnamon, and butter using a handheld mixer until fully incorporated.

2. 2

   Scrape the mixture into a 9-inch pie pan.

3. 3

   Press the mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4-inch thick.

4. 4

   Refrigerate until ready to use.

5. 5

   To make the filling: In a medium saucepan, preferably nonstick, whisk together the milk, egg yolks, and lemon juice until smooth.

6. 6

   Cook the custard over medium heat until very hot to the touch, about 10 minutes, stirring occasionally with a wooden spoon.

7. 7

   Do not allow to boil.

8. 8

   Strain the custard through a sieve into the prepared pie shell.

9. 9

   Refrigerate uncovered at least one hour, or until set.

10. 10

    Cover with plastic wrap and chill completely, at least another hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.