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Whenever I bake stuff, at least some of it inevitably ends up at work. I need to get it out of my apartment, or else I’ll eat it all, and as tasty as that may be I don’t think my waistline would appreciate it. 🙂 But I think my coworkers have become spoiled. One of my coworkers actually commented that I hadn’t made him anything in a while, and he almost seemed hurt and neglected! That day he was looking through a Martha Stewart Living magazine and he found a section with pies. It had a full page picture of each pie, and he apparently found one he liked because when I came in to work the next morning, the page with the pie picture was sitting in my work cubby. Subtle hint, huh?

I was nice, and I made him the pie. And he was a happy camper! The pie was super lemony, but the meringue topping counteracted the tartness perfectly. And strawberries, they go perfectly with everything! The pie was a huge success and now I have all my coworkers asking for more goodies. 🙂Strawberry Lemonade Icebox Pie
Note: Strawberries and meringue should be placed on pie right before serving. Also, whipped cream can be used in place of the meringue.

Crust:
Vegetable oil cooking spray
1⅓ cup graham cracker crumbs (9 to 10 graham crackers)
¼ cup sugar
5 tablespoons unsalted butter, melted

Filling:
1 can (14 ounces) sweetened condensed milk
⅔ cup strained fresh lemon juice (from about 4 lemons)
2 large egg yolks, plus 1 large egg, lightly beaten (reserve egg whites for topping)
¼ teaspoon salt

Topping:
12 ounces strawberries, sliced (2 cups)
¾ cup sugar, divided
2 teaspoons fresh lemon juice
3 large egg whites, room temperature

To make the crust: Preheat oven to 375 degrees F.

Coat a 9-inch pie plate with cooking spray. In a small bowl, combine graham cracker crumbs and sugar, mixing thoroughly. Drizzle butter over graham cracker mixture and stir until mixture is moist and holds together when pressed between 2 fingers.

Press crust evenly into bottom and up sides of pie plate using your fingers or the bottom of a dry measuring cup, making sure all areas are pressed firmly so the crust wont crumble when baked. Bake crust until firm and turning darker around edges, 10 to 11 minutes. Remove from oven, and reduce oven temperature to 325 degrees F.

To make the filling: While the crust is in the oven, whisk together condensed milk, lemon juice, salt, egg yolks, and egg.

Pour filling into warm pie crust. Bake until center is set, 25 to 30 minutes. Transfer to a wire rack, and let cool to room temperature. Refrigerate for at least 3 hours.

To make the topping: Sprinkle strawberries with 2 tablespoons sugar and the lemon juice. Let stand for 30 minutes.

Meanwhile, heat egg whites and remaining ½ cup plus 2 tablespoons sugar in the heatproof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is warm to the touch, 2 to 3 minutes. Transfer to mixer, and whisk on high speed until medium peaks form, 8 to 9 minutes.

Spoon berries over pie. Spoon meringue over top. Place pie under broiler, with rack in lowest position, until meringue is just browned. Make sure to keep a close eye on it. Alternatively, use a kitchen torch to brown the top.

Source: Martha Stewart Living

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