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Icebox Lemon Cream Pie
Megan Miller, pasty chef/partner
Bang Bang Pie Shop, 2051 N. California Ave., 773-276-8888
Miller has always been obsessed with baking. During a brief fling with a pie truck, she had a DNA moment when she learned her great-great-grandparents had run a pie shop in Athens, Illinois. So she and her husband, David, teamed up with pie entrepreneur Michael Ciapciak to open a café of their own. Of all the pies Miller bakes at Bang Bang, why this one for a picnic? “It’s so simple, anyone can make it,” says her husband. “Even me.”
Makes 8 to 10 slices
Prep time: 15 minutes
Cook time: 15 to 20 minutes
1¼ cup graham cracker crumbs (such as Keebler)
¼ cup sugar
⅓ cup margarine or butter, melted
1. Preheat the oven to 350 degrees.
2. Follow directions on graham cracker crumb box to bake crust. Bake and set aside.
5 egg yolks
20 oz. sweetened condensed milk
5 oz. fresh-squeezed lemon juice
3 tsp. lemon zest
1. Beat yolks together until smooth. Add condensed milk and blend.
2. Slowly incorporate juice and zest into mixture. Mix until smooth.
3. Pour into cooled crust.
4. Bake at 350 degrees for 15 to 20 minutes until sides of custard turn slightly brown and center is not liquid but jiggles when shaken.
5. Let cool to room temperature, cover tightly with foil, and freeze for 4 or more hours. Leave in freezer until you’re ready to go.
Tip and tricks:
To skip baking the crust, pick up a house-made graham crust ($25) from Bang Bang Pie Shop.
Swing by Bang Bang, which sells the whole pie ($30), or Fish Bar (2956 N. Sheffield Ave., 773-687-8177), which offers Mindy Segal’s strikingly similar Key lime pie ($25).