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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Clancy's is a super neighborhood-type spot on Annunciation Street frequented by lots of locals, myself included. It's not a Galatoire's-like institution, but it has a loyal following nonetheless. It's intimate, with low-ceilings, and has an amazing jovial vibe that always makes me feel right at home. In the ten years since I've lived in New Orleans, I can't remember a trip back to the city that didn't include at least one dinner at Clancy'sand at that dinner, I always order the same things: the fried eggplant, the sweetbreads, and the lemon icebox pie. My wide and I always share dessert, and this is one of the few that we actually fight over. While we happily listen to the waiter's dessert specials, our mind if made up the second we walk through the door: lemon icebox. As for making this at home, it just doesn't get any easier. It's simple and quick, plus it keeps in the freezer for over a week; it's a great dessert to make ahead for a dinner party. For a creamy key lime pielike texture, let it sit out for 10 or 15 minutes before slicing. Ingredients:
14 whole graham crackers |
1/4 cup sugar |
1/4 teaspoon salt |
6 tablespoons unsalted butter, melted and still warm |
2 (14-ounce) cans condensed milk |
1 1/4 cups strained lemon juice (from the 2 zested lemons below plus an additional 46) |
zest of 2 lemons |
8 large egg yolks |
2 cups heavy cream |
1/2 teaspoon vanilla extract |
1/4 cup confectioners' sugar |
Directions:
1. To make the crust: Heat the oven to 325°F. Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn't crumbly and holds its shape when you squeeze it, about twelve 1-second pulses. Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.
2. To make the filling: Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice-condensed milk mixture.
3. Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.
4. To make the chantilly cream: Pour the heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners' sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1 1/2 minutes.
5. Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan's sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week.
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