Lemon Icebox Pie

Ingredients

• 14 whole graham crackers (about 200 g)
• ¼ cup (50 g) granulated sugar
• ¼ tsp. kosher salt
• 6 Tbsp. unsalted butter, melted
• 2 (14-oz.) cans sweetened condensed milk
• Zest of 2 lemons (about 2 Tbsp.), plus 1¼ cups lemon juice, strained (from 6–8 lemons)
• 8 large egg yolks
• 2 cups heavy cream
• ½ tsp. vanilla extract
• ¼ cup (28 g) powdered sugar

Steps

1. Set the oven to 325°F. Break 14 whole graham crackers (about 200 g) into small pieces and put in a food processor with ¼ cup (50 g) granulated sugar and ¼ tsp. kosher salt. Pulse 8 times until combined into semi-fine crumbs, neither powdery nor large shards. Pour in 6 Tbsp. melted unsalted butter and pulse until evenly distributed and the mixture holds its shape when squeezed, about 12 one-second pulses. Put in a 9" springform pan and pack across the base and two-thirds up the sides, or use a 9" freezer-safe pan. Press the crust into place with the bottom of a measuring cup. Set the pan on a rimmed baking sheet and set aside.
2. In a small mixing bowl, whisk together 2 (14-oz.) cans sweetened condensed milk and 1¼ cups strained lemon juice; set aside. In a medium bowl, whisk 8 large egg yolks and zest of 2 lemons (about 2 Tbsp.) until pale, 30–60 seconds. Whisk the lemon-juice mixture into the eggs to combine.
3. Pour filling into the prepared graham crust and carefully move the baking sheet into the oven. Bake until the centre jiggles slightly like soft-setting custard, about 25 minutes. Remove and cool on a wire rack for 1 hour. Loosely cover the pan with plastic wrap without letting it touch the pie's top, then freeze for at least 6 hours or overnight.
4. Put 2 cups heavy cream in a stand-mixer bowl, or a large bowl for a hand mixer. Add ½ tsp. vanilla extract and ¼ cup (28 g) powdered sugar. Whip on low to combine, then on medium-high until medium-stiff peaks form, about 1½ minutes.
5. To free the pie from the pan's sides, wrap a wet, warm kitchen towel around the springform pan's edges. Unclasp and remove the pie. Fill a pitcher with hot water; dunk the knife, wipe its blade and slice. Add a dollop of whipped cream and serve immediately. The baked pie can be kept frozen up to 1 week; make the whipped cream just before serving.