Yield: Makes one 9-inch pie.
This icebox pie, excerpted from David Guas and Raquel Pelzel’s cookbook, DamGoodSweet, is simple and quick, plus it keeps in the freezer for over a week; it’s a great dessert to make ahead for a dinner party. For a creamy key lime pie-like texture, let it sit out for 10 or 15 minutes before slicing.
This recipe was excerpted from Dam Good Sweet.
Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan’s sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week.
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Been making this for years....but replace the egg yokes with one cup of whipping cream, whipped then fold in the can of condensed milk then the lemon juice and peel combine until thickened, I often nix the crust and just bowl it and decorate with a bit of grated dark chocolate and a slice of lemon...so good and easy..
Have made this pie multiple times. Always a winner. Easy to throw together for superb results!
We live on our boat in the Carribean for 6months every year and supplies tend to be hit and miss. I found everything I needed and it turned out perfectly! There were only four of us for dinner, so we were delighted to have leftovers, which were as good as freshly made!
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