Strawberry-Lemon-Buttermilk Icebox Pie with Baked Gingersnap Crust

Learn how to make Strawberry-Lemon-Buttermilk Icebox Pie with Baked Gingersnap Crust . MyRecipes has 70,000+ tested recipes and videos to help you be a better cook

Pink Lemonade Icebox Cake
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Hands On Time:
25 mins
Total Time:
6 hrs 25 mins
8 servings


  • 1 (14-oz.) can sweetened condensed milk

  • 1 tablespoon loosely packed lemon zest

  • 1/2 cup fresh lemon juice

  • 1/2 cup strawberry jam

  • 3 large egg yolks

  • 1/4 cup buttermilk

  • Gingersnap Crust, baked

  • Vegetable cooking spray

  • 3 tablespoons strawberry jam

  • 16 ounces sliced strawberries


  1. Preheat oven to 325°. Whisk together first 4 ingredients in a bowl.

  2. 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.

  3. 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.

  4. Microwave 3 Tbsp. strawberry jam in a medium-size microwave-safe bowl at HIGH 20 seconds. Stir sliced strawberries into jam. Top pie with strawberry mixture just before serving.

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