Cuisine
Blackberry &
Lemon Icebox Pie
I
cebox pie just sounds right in the
summertime. What could be better
at the end of a mercilessly muggy
day than opening up your icebox
(or newfangled refrigerator) and
finding a cold, creamy treat waiting
for you? In this pie, the fresh berries
are macerated and folded gently into
whipped cream so that their
delicate, brambly flavor shines
through. Don’t try to cheat on the
cooling step; a nice long chill helps it
set thoroughly and slice more easily.
Makes 8 servings
Crust
15 graham crackers, finely crushed
(about 1¾ cups / 207g crumbs)
⅓ cup / 70g granulated sugar
large pinch salt
½ cup / 115g unsalted butter,
melted and cooled
⅓ to ½ cup / 70 to 100g granulated
sugar, or to taste
to color around the edges, about
10 minutes. Remove the crust
from oven and set it aside to cool
at room temperature while you
make the filling. Reduce the oven
temperature to 325°F / 165°C.
Filling
4 large egg yolks
1½ cups / 350ml freshly squeezed
lemon juice (from about 9 lemons)
2 (14oz / 410ml) cans sweetened
condensed milk
8oz / 230g blackberries, plus more
for garnish
¾ cup / 180ml chilled heavy
whipping cream
To prepare the filling, in a large
bowl, beat the egg yolks with
a whisk until they are frothy
and thick. Whisk in the lemon
juice and condensed milk. Pour
the mixture into the prepared
crust and bake until custard is
slightly set, 30 to 35 minutes.
Remove the pan from the oven
and let it cool to room
temperature. Cover the pan
and chill it in the refrigerator
for at least 3 hours or overnight.
To prepare the crust, in a large
bowl, stir together the graham
cracker crumbs, sugar, salt, and
melted butter. Press the mixture
into the bottom and up the sides
of a 9in / 23cm deep-dish pie
plate. Chill the crust, uncovered,
for 30 minutes in the
refrigerator.
Place the berries in the bowl of
a food processor and give them
a taste—if they are sweet, toss
the berries with ⅓ cup / 70g
Preheat the oven to 375°F /
190°C. Bake the crust until it is
firm to the touc