With a crunchy homemade crust and cool, creamy center made from simple citrus ingredients, this icebox pie is sure to satisfy any sweet tooth this summer.
From the Kitchen of Sarah McCullen | Photographed by Joe Worthem
36 (2-inch) gingersnaps
5 tablespoons melted butter
2 tablespoons light brown sugar
1 (14-ounce) can sweetened condensed milk
1/3 cup orange juice concentrate, thawed
1/3 cup lemon juice
2 large eggs, separated
1 cup heavy cream
¼ to ½ cup powdered sugar, to desired sweetness
½ teaspoon vanilla extract
Fresh mint and fruit for garnish
Preheat oven to 350°F. Pulse gingersnaps in a food processor to make crumbs (should yield 1½ cups). Add butter and brown sugar. Press into a 9-inch tart or pie pan. Bake 8 to 10 minutes.
In a large bowl, whisk milk, orange and lemon juice, and egg yolks. In a medium bowl, beat egg whites with a mixer on medium speed until stiff. Fold egg whites into milk mixture, and pour into crust. Reduce oven to 325°F, and bake until filling is firm, 20 to 25 minutes. Cool slightly; then refrigerate until chilled, at least 2 hours.
Before serving, add heavy cream, powdered sugar and vanilla to the bowl of a stand mixer, and whisk on medium speed until whipped, 6 to 8 minutes. Top tart with whipped cream; garnish with fruit, and serve.