Retro Lemon Ice Box Pie With Nilla Wafer Crust

This Retro Lemon Ice Box Pie with Nilla Wafer Crust is a very common pie in the south. Just about every family has their own recipe and all of them will vary somewhat. My Mother made this recipe and as a young homemaker I continued to make the same recipe. As time went along of course we would tweak the recipe somewhat, but this is the recipe that we finally called "The One"! We have a great Nilla Wafer Crust, lovely lemon filling and our mile-high meringue. Our family loves this pie and hope you will like our recipe, it will most likely be very close to the one you have.

Retro Lemon Ice Box Pie with Nilla Wafer Crust

Mile-High Meringue

We Are Going To Make This Crust The Easy Way

In The Food Processor

Add Some Sugar

Add The Butter

Form The Crust, Blind Bake It, Set Aside

Next

Make The Simple Filling

When The Crust Has Cooled Completely

Pour The Filling Into The Crust

Lets Work On The Meringue

After The Meringue Has Been Spread Over The Pie

Bake Until The Meringue Is Golden

Out Of The Oven To Cool

Retro Lemon Ice Box Pie with Vanilla Wafer Crust

Miz Helen's Kitchen

Ingredients

The Nilla Wafer Crust

60 Nilla Wafers

1/4 cup granulated sugar

1/3 cup butter,melted

Direction

Place the Nilla Wafers into a food processor and pluse until the wafers are reduced to crumbs.

Option: Place the Wafers into a zip lock bag and crush them.

Place the wafer crumbs into a mixing bowl and stir in the sugar and the melted butter.

Spray the pie plate with a cooking spray bottom and sides.

Press the crumbs into a 9 inch pie plate, on the bottom and up the sides.

Press the crumbs very hard to get a good crust.

Place the pie crust into a 350 degree oven and bake for 10 minutes or until the edges are turning golden.

Remove from the oven and cool on a cooling rack until completely cooled.

Pie Filling and Meringue

Ingredients

1/2 cup lemon juice about 3 lemons

1 (14-ounce) can sweetened condensed milk

2 eggs, whites separated plus 2 more egg whites

1/2 teaspoon cream of tartar

1/2 cup sugar

Directions

Separate the eggs with the yolks in one bowl and the whites in another.

Place the whites into the refrigerator to keep them cold.

In a mixing bowl whisk together 2 egg yolks, the lemon juice and the condensed milk. After the filling is completely combined, pour into the cooled Nilla Wafer Crust.

Add all 4 egg whites to an electric mixing bowl and beat the egg whites until starting to froth, at that point add the cream of tartar.

Continue to beat the whites and gradually add the sugar.

When the whites have reached a stiff peak, stop mixing.

Gently place the egg whites on top of the pie.

Bake in the oven at 325 degrees for 15 minutes or until the tips of the meringue are golden brown.

Remove from the oven and cool on the rack until completely cool.

Place the pie into the refrigerator for at least 3 hours before slicing,

 (if you can)! Enjoy!

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This Is A Very Delicious Pie

Enjoy!

I sure am glad you could stop by for dessert and enjoy a slice of this Retro Lemon Ice Box Pie, somehow it is always better when shared with friends and family. Hope you have a great week and come back to see us real soon!

Peace and Joy

Miz Helen

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