Do you ever become acquaintanced with someone and wish you could claim that person as family? I can’t claim the lady behind this lemon ice box pie with marshmallow meringue. She is actually the grandmother of a friend of mine from church. I have never met her, but if she is anything like my friend D, she must be an absolute doll.
Truth is I haven’t had a grandparent since I was in elementary school. And I do pine away when I see friends of mine talk about cooking with their grandmas or using passed-down recipes from their grandparents. So for today, I will get close by sharing this special lemon ice box pie recipe from my friend’s grandmother – with D’s permission, of course.
D and I worked together on a church committee that put together a new edition of church cookbooks a couple years ago. In that gem of a book, I have found several blog-worthy recipes such as this lemon ice box pie.
When I think of lemon ice box pie, I recall my trip to Russia several years back. After being there for nearly a month, I had SUCH a hankering for some American food. Some friends and I stumbled into this little coffee shop and found the manager had trained in New York City and spoke English. As we spoke to her in line, I saw the most gorgeous piece of lemon ice box pie behind the counter. Unfortunately, my friend saw it too and we both claimed it at the same time. Uggh. I was in no mood to share.
Just as we arrived to the front of the line (which was a pretty short one) to order, an employee came and took the piece of lemon ice box pie away in a small box – total Seinfeld scene. The manager said it had been for a to-go order and was the last piece. Just. My. Luck.
On the bright side, my friend and I had no reason to duke it out once the pie was off the table…literally.
Now, back to current day…
I had never even heard of a marshmallow meringue before seeing D’s recipe in the cookbook. I’ve had mixed luck with meringues in the past. I decided a different type of meringue was worth a shot.
And it definitely was!
I made the graham cracker crust, the lemon pie filling, and the marshmallow meringue in around 30 minutes. It took about five minutes for the peaks to form on my egg whites in my mixer. After the five minutes, I added the marshmallow cream and had a perfect meringue!
The pie only needed about 20 minutes to bake so the pie was cooling on the counter in under an hour. Of course, since this is an ice box pie, it is best served after it chills several hours in the refrigerator.
I will mention that the meringue became more sticky the longer it remained in the refrigerator. I would recommend serving it within 24 hours after baking. But you probably don’t have to worry. Once you and your family smell that pie cooling on the counter, it won’t last much longer!
D’s grandmother’s lemon ice box pie needs to go into the rotation, according to the Hubs. Take this suggestion seriously. That man knows his pie.
- 2 cups graham cracker crumbs
- 1 stick butter
- 1 tsp. cinnamon
- 1/2 cup sugar
- 1 can Eagle Brand Milk
- 3 egg yolks, with whites reserved for meringue
- 1/2 cup fresh squeezed lemon juice (or bottled lemon juice)
- 1 tsp. vanilla
- 1 jar marshmallow cream
- Preheat oven to 350 degrees.
- Add graham cracker crumbs, cinnamon, and sugar to a medium bowl.
- Melt butter in microwave.
- Add melted butter to crumb mixture and stir until well-combined.
- Spread in a 9 inch pie plate.
- Bake for 8 minutes.
- Allow crust to cool.
- Lemon Filling:
- Mix Eagle Brand Milk, and egg yolks in a medium sized bowl.
- Add lemon juice and stir.
- Add vanilla.
- Pour mixture onto cooled crust.
- Whip three egg whites together in mixer bowl until stiff peaks form.
- Add jar of marshmallow cream and beat with egg whites.
- Top pie with meringue.
- Bake at 350 degrees for 20 minutes or until meringue gets a bit browned.
- Cool lemon pie in refrigerator for several hours until cold.
Linking up my Lemon Ice Box Pie with Marshmallow Meringue at these link ups: