Rights: This recipe has a copyright in our Cookbook. You are allowed to use it for personal use only.
GRAHAM CRACKER PIE CRUST
2 CANS EAGLE BRAND CONDENSED SWEET MILK
3 EGG YELLOWS*
1/2 TO 3/4 CUP FRESH LEMON JUICE
Mix the juice, milk, and eggs* well with an electric mixer on high speed for 2-3 minutes. Pour into a graham cracker crust and chill for a minimum of 4 hours. Slice and enjoy!
Raw Egg Consumption*
If you wish to not eat raw egg yolks, bake pie in the oven at 350 degrees for 20 minutes and then chill.
Tammy’s Meringue Tip if you want to use the whites:
Use the 3 egg whites and beat them in a mixer on high with 1/4 cup powdered sugar and ½ tsp. cream of tartar until stiff peaks form. Top the pie and bake in the oven at 350 degrees for 25 minutes. Let pie cool to room temperature before refrigerating to prevent meringue from weeping.
This recipe is found in our COLLARD VALLEY COOKS VOL 3 cookbook.
This is an old recipe, and yes, it has raw egg yellows in it. That is how my mama made her lemon icebox pie. If you have concerns about the raw eggs, there is an option to bake the pie.
Also, I do want to let you know that this pie has a softer density and doesn't stand up firm. Many are disappointed in the texture, but that is how my mama made it.
If you want the pie to have a firmer consistancy, baking may also help with this.
Thanks so much for watching this video and for watching Collard Valley Cooks! Please share our information with your friends and family.
Chris & Tammy Nichols