There’s nothing sweeter than #PiDay, especially when you live so close to the Loveless Cafe, a quaint, southern spot near—and dear— to Stephens Valley residents and best known for its down-home dishes, country vibe, and the best pies in Tennessee. A Stephens Valley favorite, the Loveless Cafe is kind enough to share some of its recipes with the world…which is why we’ve decided to serve up the Loveless Lemon Icebox pie recipe for you today!
Why the Lemon Icebox pie, you ask? With springtime on the horizon, we feel that the classic apple pie is much too reminiscent of crisp, fall months…even though apples are still in season during March. Lemons, on the other hand, are also still in season…but will hopefully taste a little bit more like spring.
Residents! Let us know if you decide to make this tangy treat…or if you choose to head over to the real Loveless Cafe instead. Either way, we hope you and your family have a wonderful—and delicious—Pi(e) Day!
Loveless Lemon Icebox Pie
Tangy and sweet, this Lemon Icebox pie recipe is sure to leave you and your family wanting more. Similar to a key lime pie, lemon icebox pies are the perfect dessert to make ahead of time because they are served chilled—perfect for welcoming back this warm Tennessee weather!
- One 14 ounce can of sweetened condensed milk
- Three fresh, organic egg yolks
- ½ cup of freshly squeezed lemon juice (typically three to four lemons)
- One tablespoon of grated lemon zest
- No-Bake cookie crust (recipe below) or a 9-inch store-bought cookie crumb crust
- One cup of heavy cream
- 1 ½ tablespoons of sugar
- ¼ teaspoon of vanilla extract
- Place the condensed milk in a medium bowl and whisk in the egg yolks until the mixture is thoroughly combined.
- Mix in the lemon juice and zest.
- Pour the mixture into the prepared crust.
- Press a sheet of plastic wrap directly on top of the pie and refrigerate it for at least eight hours (preferably overnight).
- Just before serving, place the cream, sugar, and vanilla extract into a mixing bowl.
- Whip the mixture with an electric mixer on high until it becomes moderately stiff.
- Place the whipped cream mixture on top of the pie and serve! We recommend adding a lemon garnish!
Baking Tip: Keep in mind that this pie is technically a no-bake recipe, which means that it contains raw egg yolks. That’s why we recommend using organic, farm fresh eggs to avoid contracting food-borne illness. However, if you want to be on the safe side or if you plan on serving this pie to someone who is currently pregnant, we recommend baking the pie at 350°F for ten to fifteen minutes prior to placing it in the fridge to chill.
No-Bake Cookie Crust
Are you the kind of baker that doesn’t take any shortcuts? Never fear! Below, we’ve included the Loveless Cafe recipe for the exact no-bake cookie crust they use when they make this Lemon Icebox pie. Happy baking!
- One cup of cookie crumbs (ginger snaps, graham crackers, or chocolate wafers)
- Two tablespoons of sugar
- One tablespoon of finely chopped nuts (optional)
- Three tablespoons of unsalted butter
- Place the cookie crumbs, sugar, and optional nuts in a bowl. Stir them to mix.
- Add the melted butter and use a fork to toss the mixture until it is evenly moistened.
- Pour the mixture into a 9-inch pan.
- Use your fingertips to gently pat the mixture evenly across the bottom and sides of the pan.
Baking Tip: It’s best to work quickly while the butter is still warm and liquid. That way, the crumbs will be easier to manipulate into a smooth, even crust.