This lemon poppy seed icebox pie is the perfect way to celebrate the warmer weather we've been having down here in New Orleans. For some strange reason, I automatically associate warmer temperatures with creamy citrus pies. I've recently realized that my sugar addiction is now causing me to associate specific desserts with things totally unrelated to food. Is there therapy for this? SOS.
Seriously though, this is some good stuff. Creamy lemon filling made with a whole can of the trashiest, yet most delicious liquid to grace the earth (condensed milk, if you weren't following) perched atop the most delicious half biscoff cookie, half graham cracker crust. Oh, and I even covered the whole crust with white chocolate for an extra burst of crunchy texture + creamy amazingness. So good that half of it was gone before I could even snap a picture of it. No regrets.
- 8 biscoff cookies
- 5 graham crackers
- 6 tablespoons butter, melted
- 1 cup white chocolate chips, melted
In a food processor or blender, pulse the graham crackers and cookies until fine. Combine 1-1/2 cup of crumbs with melted butter. Press mixture into 9-inch and bake for 10-12 minutes at 350F. Once cool, spread the crust with melted white chocolate.
homemade whipped cream
- 2 cups heavy cream
- 4 tablespoons granulated sugar
In the bowl of an electric mixer fitted with the whisk attachment, whisk together the cream and sugar on high speed until stiff peaks form. Transfer to the refrigerator until ready to use.
lemon poppy seed filling
- 1 14 oz. can condensed milk
- 1/2 cup lemon juice
- 2 tsp. lemon zest
- 1 tsp. vanilla extract
- 2 cups prepared whipped cream
- 2 tablespoons poppy seeds
In a mixing bowl, whisk together condensed milk, lemon juice, zest, and extract until smooth. Fold in prepared whipped cream and poppy seeds. Spread over prepared crust and top with whipped cream. Set in fridge for at least 4 hours before serving.