Lemon Icebox Pie with Vanilla Wafer Crust

A silky, tart lemon filling nestled in a toasted vanilla wafer crust and topped with a honey whipped cream.

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Prep Time30

Cook Time25

Chill Time4

Total Time4 55

Preheat the oven: Set your oven to 350°F to ensure it is fully heated before the crust goes in.
Combine the crust ingredients: In a medium bowl, stir together the vanilla wafer crumbs, sugar, and salt. Add the melted butter and mix until the texture resembles wet sand.
1 3/4 cups vanilla wafer crumbs | 195g
2 tablespoons granulated sugar | 25g
1/4 teaspoon salt
6 tablespoons unsalted butter melted | 85g
Form the base: Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to compact the crumbs evenly so the crust holds its shape.
Bake the crust: Bake for 8 to 10 minutes until the edges are lightly golden brown.
Add the cookie border: Let the crust cool for about 10 minutes. Gently press the 16 whole vanilla wafers upright along the inner edge of the crust to create a decorative border. Set aside.
16 whole vanilla wafer cookies

Whisk the egg yolks: In a large bowl, whisk the yolks for 1 to 2 minutes until they are pale and slightly thickened.
6 large egg yolks | 112g
Incorporate the milk: Whisk in the sweetened condensed milk until the mixture is completely smooth and combined with the yolks.
2 cans sweetened condensed milk | 14 ounces each
Add the citrus and zest: Stir in the fresh lemon juice and zest. You will notice the filling start to thicken almost immediately as the acid reacts with the milk.
1 cup fresh lemon juice strained | 8 ounces
1 tablespoon fresh lemon zest | 6g
Bake the filling: Pour the mixture into the prepared crust and bake for 13 to 15 minutes. Look for set edges and a slight, uniform jiggle in the center. Avoid overbaking to prevent any cracking on the surface.

Cool at room temperature: Allow the pie to sit on a wire rack for 30 minutes before moving it to the refrigerator.
Chill the pie: Refrigerate for at least 4 hours, though overnight is best.
Loosen the lemon curd: If using the optional curd, place it in a small microwave-safe bowl and heat for 5 to 10 seconds. Stir it well until it is smooth and barely spreadable.
Optional: 1/2 cup lemon curd for topping
Enhance the color (optional): This is the best time to stir in a tiny drop of yellow food coloring into the curd if you want a bright sunny color. Add a small amount at a time until you reach your desired shade of yellow.
Spread the topping: Spread a thin, even layer of the prepared curd over the chilled pie. Refrigerate for another 20 minutes to let the topping set before adding the whipped cream.
Whip the honey cream: In a cold bowl, whip the heavy cream, honey, and vanilla until you reach soft, pillowy peaks.
1/2 cup heavy whipping cream cold | 4 ounces
1 tablespoon honey | 20g
1/4 teaspoon vanilla extract or paste
Serve the pie: Dollop the honey whipped cream onto individual slices just before serving. Garnish with extra lemon zest or a sprinkle of wafer crumbs for a bit of extra texture.