Hello there my fellow foodie friends. I hope you haven’t missed me too terribly since our last talk on tailgating and the exquisite taste of the pulled pork sandwich! Today I am going to stir the pot by forgoing the traditional pumpkin pie and make my case for what I believe to be the very best Thanksgiving pie; the greatest Thanksgiving pie in the history of all Thanksgiving pies; the masterpiece that is the “Lemon Ice Box Pie!” I know, some of you will immediately gasp in reply, “What about the king of all pies, the Buttermilk pie?” Yes, yes, yes, the buttermilk pie is still king but when it comes to Thanksgiving the “Lemon Ice Box Pie” reigns supreme for its sheer ability to clean the pallet and give a refreshing piece of culinary heaven alongside the obligatory cup of coffee after the big meal of turkey and dressing. I strongly contend the “Lemon Ice Box Pie” just goes with the Thanksgiving feast better than all other pies! Agree? I look forward to the naysayers making their case in the comment section today!
My grandmother had the most incredible, simple recipe for the “Lemon Ice Box Pie” you have ever seen. It will only take minutes to make yet I promise you it will leave your mouth a drooling mess. But, take heed! If you eat too much of this nirvana on a plate you will live to regret it with no small tummy ache! The following is the recipe of the late Jeanette Hankins Morton:
- 3 cans of "Eagle Brand" milk
- 1 cup of lemon juice ("Real Lemon" Juice sold in a bottle is just fine)
- 4 Egg yolks
- Vanilla Wafers
- Whipped Cream
- Mix the "Eagle Brand" milk, egg yolks and lemon juice together
- Pour the mixture into a deep, 9 inch pie plate that is lined on the bottom and sides with vanilla wafers.
- Pop it into the fridge over night so the pie firms up well
- Top it off with fresh made whipped cream just before serving! Make sure you use real whip cream and add a touch of sugar and vanilla to the cream while whipping
So what do you believe to be the “Greatest Thanksgiving Pie” of them all?