There’s a little place in New Orleans named Clancy’s that serves up the most delicious Lemon Ice Box Pie. Known for its preservation of Creole tradition, Clancy’s is among the many award-winning New Orleans fine dining establishments.
Lucky for you, you don’t have to travel to the deep, deep, South to enjoy their Lemon Ice Box Pie.
I’ve got the recipe!
And you’re not going to believe how easy something this delicious could be.
I added the whipped topping. Because I mean, it looked like it wanted some.
And can you go wrong with homemade whipped cream?
Nope. Didn’t think so.
Ice Box Pies are the epitome of Southern Summertime treats and they while they are most delicious after a long day in the sweltering heat, they’re pretty darn enjoyable in any type of climate.
Served frozen (it begins melting and softening pretty quickly) you’ll be back for seconds.
I’ll put money on it.
- 4 ounces graham cracker crust
- 1 ounce white sugar
- 2 tbsp brown sugar
- 1½ ounces fresh unsalted butter, melted
- Preheat oven to 400 degrees. Mix ingredients until well blended. Form mixture into ungreased 9-inche pie pan. Bake for 5 minutes until crust if firm. Cool.
- ***I used the recipe on the back of the graham cracker box****
- 4 egg yolks
- 2 cups fresh-squeezed lemon juice
- 2½ (14-ounce) cans sweetened condensed milk
- ***this seemed weird to have to buy 3 cans of condensed milk. I made it with just 2***
- Blend and mix all ingredients together. Pour mixture evenly into crust. (See notes on crust in ingredient section). Freeze immediately. When frozen, cut and serve.
Tomorrow I’m taking you inside our new house. Finally.
Grab a cup of coffee and get ready to join me on the couch!