Believe it or not, I had to look up what constitutes an "icebox pie." I had heard the term before, but I didn't know whether or not a pie was considered an "icebox pie" if there was baking involved. LOL
This is one of the easiest "from scratch" recipes I've ever encountered, and it has become Al's favorite pie of all time. You get so many different tastes in one bite--sweet, salty (just a tad), tangy and buttery.
This is the recipe from Cook's Country. It calls for 10 tbs. of butter, but I found that if you do not want to get into the second stick of butter, 8 tbs. works just fine. You're going to need 3 to 5 lemons depending upon how much zest and juice you can get out of them.
Oven @ 350 degrees
Crust:
6 oz. saltine crackers (about 1 1/2 sleeves or 53 crackers. Use the ones w/ salt on top)
10 tbs. butter, melted
1/4 cup light corn syrup
1/8 tsp. salt (omit if using salted butter)
non-stick cooking spray (don't use the one that has flour in it)
Put crackers and salt in food processor and pulse to coarse crumbs (about 15 pulses). Add corn syrup and melted butter and pulse 15 more times.
Coat 9" pie plate w/ cooking spray. Press mixture into an even layer along the bottom and sides of the plate. Bake until golden brown--15 to 17 minutes.
WHILE THE CRUST IS BAKING:
Filling:
1 14 oz can sweetened condensed milk
4 large egg yolks
1/4 cup heavy cream
1 tbs. lemon zest
1/2 cup fresh lemon juice
1/8 tsp. salt
Whisk condensed milk, egg yolks, heavy cream, zest and salt, then whisk in lemon juice. When the crust comes out of the oven, pour filling into crust (the crust does NOT have to cool). Bake until edges are set, but center still "jiggles" a bit--15-17 minutes.
Cool completely on a wire rack and then refrigerate for 3 to 4 hours.
Whipped Cream topping:
1/2 cup whipping cream
1 1/2 tbs sugar
1 tsp. vanilla extract.
Beat to stiff peaks. Spread on top of refrigerated pie.
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