Few desserts make people as happy as a homemade pie. And in our opinion, this one takes the prize. Perfect for summer. Perfect for hungry guests…and kids. And we know for a fact it makes neighbors smile when you deliver one to their front door. (Right, Megan and Robin?)
So here’s our contribution to National Blueberry Month — a deliciously wicked Lemon Icebox Blueberry Pie.
Trust us, you need this. 🙂
Lemon Blueberry Icebox Pie
Gather:
1 14-oz can sweetened condensed milk
1 tblsp freshly grated lemon zest
1/2 cup freshly squeezed lemon juice
3 large egg yolks
1/4 cup buttermilk
Store-bought graham cracker crust (we like Keebler)
Make:
Preheat oven to 325°.
Whisk first 3 ingredients together in bowl. Set aside.
Beat egg yolks with a mixer at high speed for 4-5 minutes or until yolks become pale.
Slowly pour in condensed milk mixture and stir until well combined; whisk in buttermilk.
Pour mixture into graham cracker crust.
Bake at 325° for 20-25 minutes, until pie is set around edges (it’ll be slightly jiggly in center).
Cool pie on wire rack for 1 hour. Cover with plastic wrap (spray wrap slightly with cooking oil to avoid sticking).
Freeze 4-6 hours.
Top:
2 cups fresh blueberries
1/3 cup sugar
3 tblsp water
2 tblsp fresh lemon juice
1 tblsp lemon zest
Combine 1 cup of the blueberries with the rest of the ingredients and bring to a boil. Reduce to low heat and simmer 8-10 minutes or until thickened and berries start to break down.
Remove from heat. Stir in remaining 1 cup blueberries. Cool for about 1 hour.
Keep topping chilled until ready to use. Pour over pie, then serve!
Recipe adapted from Southern Living.
