Strawberry-Lemonade Icebox Pie!!

             STRAWBERRY LEMONADE ICEBOX PIES!!!
          SUMMER IS OFFICIALLY HERE!!!

Crust:
	vegetable oil cooking spray
9 to 10	graham crackers, broken into pieces
¼	cup sugar
	coarse salt
5	tbsp. unsalted melted butter
Filling:
1	can sweetened condensed milk
⅔	cup strained fresh lemon juice
2	large egg yolks (reserve whites for meringue)
1	large egg, lightly beaten
	coarse salt
Topping:
12	ounces strawberries, sliced (2 cups)
¾	cup sugar
2	tsp. fresh lemon juice
3	large 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.