lemon icebox pie

This recipe makes it to my site as one of the few desserts I've ever successfully made. The real recipe includes making your own graham cracker crust, but I was not about to tempt fate. For an even simpler pie, just decorate the top with blueberries, blackberries, or sliced strawberries and forget the sauce. Be sure to allow the pie 6 hours to freeze.

makes one 9-inch pie

1 9-inch frozen graham cracker pie crust

filling:
2 (14-ounce) cans condensed milk
1 1/4 cups strained lemon juice (from the 2 zested lemons below plus an additional 4–6)
Zest of 2 lemons
8 large egg yolks

sauce:
2 cups fresh strawberries, rinsed and hulled
1/2 cup sugar
1/2 cup water

Pre-heat oven to 325 degrees. Thaw pie crust according to package directions. Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice-condensed milk mixture. Place the pie crust (in pan) on a rimmed baking sheet, pour the filling into the crust, and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.

For sauce, place strawberries in food processor and pulse until finely chopped (but not pureed). Place strawberries, water, and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until sugar has dissolved and a thick syrup has formed around strawberries, about 15 minutes. Allow to cool, then refrigerate until serving.

Serve slices of lemon pie with strawberry sauce spooned on top.