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Icebox Pies

Cool off with chilled pies that feature bright summer citrus flavors.


Recipes by Sarah McCullen | Photographed by Joe Worthem


These icebox pies spend less time in the oven than in the refrigerator, making them a perfect hot-weather dessert. With crunchy homemade crusts and cool, creamy centers made from simple ingredients, they are sure to satisfy any sweet tooth this summer.

Lime Pie

10-12 whole graham crackers

1/3 cup light brown sugar

6 tablespoons butter, at room temperature

2 (14-ounce) cans sweetened condensed milk

1 cup plain Greek yogurt

1 tablespoon lime zest

¾ cup freshly squeezed lime juice

1 cup heavy cream

¼ to ½ cup powdered sugar, to desired sweetness

½ teaspoon vanilla extract

Fresh lime slices and blueberries for garnish


Preheat oven to 375°F. In a food processor, pulse graham crackers to make crumbs (should yield 1½ cups crumbs). Add brown sugar and butter, and pulse to combine. Press mixture into a 9-inch pie dish. Bake for 10 minutes.


While baking crust, add sweetened condensed milk, yogurt, lime zest and lime juice to a bowl, and whisk to combine, 1 to 2 minutes. Remove crust from oven, and pour lime mixture into crust. Return pie to oven, and bake until middle is firm, about 15 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 pie with whipped cream; garnish with lime slices and blueberries, and serve.



Double Citrus Gingersnap Tart

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.

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