Louisiana Bayou Bistro's Lemon Ice Box Pie


2 cups graham cracker crumbs or vanilla wafer crumbs
1 stick butter
½ teaspoon vanilla
5 tablespoons brown sugar

Melt butter. Combine vanilla, brown sugar. Mix this into your butter and then mix that into the crumbs. Place in a spring form pie pan and pat down. Crust is ready to go.


2 cans condensed milk
6 large eggs OR 8 small eggs
1 teaspoon of vanilla extract
1 cup of lemon juice

Separate egg yolk and whites (do not get any yolks in the egg whites). Place yolks in condensed milk; gently stir in vanilla and lemon juice. (Do not over mix!) Once the lemon juice is mixed in, place in pan. Cook for 15 minutes at 350* then place meringue (see recipe below) on top of filling. Bake again for 5 or 6 minutes at 350*.


Place egg whites in bowl; add a pinch of salt and ½ teaspoon of vanilla. Start mixing. Once whites start to rise, add 5 or 6 teaspoons of sugar. Whip until meringue stands up (about ¾ inch). Once you put the meringue on the filling, bake again for 12 to 15 minutes or until browned slightly.