Tuesday, May 24, 2011

Strawberry-Lemonade Icebox Pie!!

vegetable oil cooking spray
9 to 10graham crackers, broken into pieces
¼cup sugar
coarse salt
5tbsp. unsalted melted butter
1can sweetened condensed milk
cup strained fresh lemon juice
2large egg yolks (reserve whites for meringue)
1large egg, lightly beaten
coarse salt
12ounces strawberries, sliced (2 cups)
¾cup sugar
2tsp. fresh lemon juice
3large egg whites, room temperature
1. Preheat oven to 375⁰. Make the crust: Coat a 9-inch pie plate with cooking spray. Pulse crackers in a food processor until finely ground; measure 1⅓ cups and discard the rest. Pulse cracker crumbs, sugar, and ¼ tsp. of salt in food processor to combine. Add butter, and pulse until mixture is moist and holds together when pressed between 2 fingers.
2. Press crust evenly into bottom and up sides of pie plate using the bottom of a dry measuring cup. Freeze for 30 minutes.
3. Bake crust until firm and turning darker around edges, 10 to 11 minutes. Remove from oven, and reduce oven temperature to 325⁰.
4. Meanwhile, to make filling: Whisk together condensed milk, lemon juice, egg yolks and egg, and ¼ tsp. salt.
5. Pour filling into warm piecrust. Bake until center is set, 25 to 30 minutes. Transfer to a wire rack and let cool to room temperature. Refrigerate for at least 3 hours.
6. Make the topping: Sprinkle berries with 2 tbsp. of sugar and the lemon juice. Let stand for 30 minutes.
7. Meanwhile, heat egg whites and remaining ½ cup plus 2 tbsp. sugar in the heat-proof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is warm to the touch, 2 to 3 minutes. Transfer to mixer and whisk on high speed until medium peaks form, 8 to 9 minutes.
8. Spoon berries over pie. Spoon meringue over top. Place pie under broiler, with rack in lowest position, until meringue is just browned.