Strawberry Lemonade Icebox Pie!

You may make your own graham cracker crust (would be better), or just buy a ready made one to save on time (which is what my Mom did & it was still great!).  

Ingredients:

graham cracker crust

14 oz. can sweetened condensed milk

2/3 cup strained fresh lemon juice (~4 lemons) 

2 large egg yolks + 1 large egg

sliced strawberries

light whipped cream

2 tsp lemon juice

1/4 tsp salt

2 Tbsp Sugar

 

What ingredients go in the filling:

1 14 oz. can sweetened condensed milk

2/3 cup strained fresh lemon juice

2 large egg yolks, plus 1 large egg lightly beaten.

1/4 tsp coarse salt

Directions:

Bake crust until firm and turning darker around the edges, about 10-11 minutes at 375 degrees.  Remove from oven and turn oven down to 325.  Whisk together filling ingredients and place in baked pie shell, cook until center is set, 25 to 30 minutes.  Transfer to a wire rack and let cool to room temperature, then refrigerate for at least 3 hours.  Combine berries with 2 tablespoons sugar and 2 teaspoons fresh lemon juice, let stand 30 minutes. 

To serve, spoon strawberries over pie and top with whipped cream.

This makes a perfect summer treat!!!