Graham Cracker Pie Crust:
1. In a large bowl, add the graham cracker crumbs, sugar, and salt. Stir to combine.
2. Add the melted butter, stirring well until combined, with a crumbly texture.
3. Pour the crumb mixture into a deep dish 9 inch pie pan, dispersing the crumbs out evenly, and pressing them into the bottom and up the sides of the pan. Set pan aside.
Lemon Icebox Pie Filling:
1. Preheat oven to 325 degrees.
2. In a medium sized bowl, whisk the lemon juice into the sweetened condensed milk. Set aside.
3. In a large mixing bowl, with a hand mixer or stand mixer, beat the egg yolks, salt, and lemon zest on high, until doubled in volume and fluffy, approximately 6-8 minutes. Yes, it’s a bit of time here, but it will be worth it.
4. Add the sweetened condensed mixture into the egg mixture, whisking well to combine.
5. Pour the filling into one deep dish or two regular graham cracker crust shells.
6. Bake the pie:
- One deep dish pie: Bake for 28-30 minutes, or until the center jiggles slightly.
- Two regular pies: Bake for 25 minutes, or until the center jiggles slightly.
7. Remove the pie(s) from the oven, and place on a cooling rack until cooled. Refrigerate for at least 2 hours.
8. To serve, top with whipped cream, lemon slices, and mint—enjoy!
