Food and Recipes Desserts Lemon-Buttermilk Icebox Pie 4.0 (1) 1 Review Learn how to make Lemon-Buttermilk Icebox Pie . MyRecipes has 70,000+ tested recipes and videos to help you be a better cook By Lisa Donovan Lisa Donovan Website Lisa Donovan has cooked in some of the most renowned kitchens in the country including chef Tandy Wilson's City House and Husk (Nashville/Charleston) with chef Sean Brock.Our Lady of Perpetual Hunger, her first book, was published in August 2020 and received the 2021 M.F.K. Fisher Prize of Excellence.In addition to Southern Living, Lisa has contributed to Food & Wine, Southern Foodways Alliance's Gravy publication, The Washington Post, and The New York Times. Southern Living's editorial guidelines Updated on May 24, 2018 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas Hands On Time: 20 mins Total Time: 6 hrs 15 mins Yield: 8 servings Ingredients 1 (14-oz.) can sweetened condensed milk 1 tablespoon loosely packed lemon zest 1/2 cup fresh lemon juice 3 large egg yolks 1/4 cup buttermilk Graham Cracker Crust, baked Vegetable cooking spray Lemon-Blueberry Topping (optional) Directions Preheat oven to 325°. Whisk together first 3 ingredients in a bowl. Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust. Bake at 325° for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours. Top with Lemon-Blueberry Topping just before serving, if desired. Strawberry-Lemon-Buttermilk Icebox Pie with Baked Gingersnap Crust: Prepare Lemon-Buttermilk Icebox Pie as directed, substituting baked Gingersnap Crust for Graham Cracker Crust and whisking 1/2 cup strawberry jam into condensed milk mixture. Microwave 3 Tbsp. strawberry jam in a medium-size microwave-safe bowl at HIGH 20 seconds. Stir 16 oz. sliced strawberries into jam. Top pie with strawberry mixture just before serving. Hands-on 25 min.; Total 6 hours, 25 min., including crust Key Lime-Buttermilk Icebox Pie with Baked Buttery Cracker Crust: Prepare Lemon-Buttermilk Icebox Pie as directed, substituting baked Buttery Cracker Crust for Graham Cracker Crust and Key lime juice for lemon juice. Top with Sweetened Whipped Cream. Hands-on 20 min.; Total 6 hours, 20 min., including crust and whipped cream Mango-Lemon-Buttermilk Icebox Pie with Baked Saltine Cracker Crust: Bring 1/2 cup water to a boil over medium-high heat in a saucepan. Stir in 1 cup chopped fresh or thawed frozen mango. Remove from heat, and stir in 1 Tbsp. fresh lemon juice. Process mixture in a blender until smooth. Prepare Lemon-Buttermilk Icebox Pie as directed, substituting baked Saltine Cracker Crust for Graham Cracker Crust and 3/4 cup mango puree and 1/4 cup lemon juice for 1/2 cup lemon juice. Discard remaining puree. Whisk 2 Tbsp. mango schnapps into condensed milk mixture along with puree and lemon juice. Top with Sweetened Whipped Cream and chopped fresh mango just before serving. Hands-on 30 min.; Total 6 hours, 25 min., including crust and whipped cream Rate it Print