Most Thanksgivings you'll find me in the kitchen making the traditional array of pies. But on Wednesday, when my cousin left a bag of beautiful satsumas and Meyer Lemons on my porch, I did a spontaneous turnabout and concocted a creamy icebox pie. Sweet with just enough acid to cut through the heaviness of endless Thanksgiving sides.
Satsumas are plentiful in Louisiana at this time of year, but you can substitute tangerines or clementines if they're not readily available to you. Just be sure to make this pie the day before you need it, as it requires chilling time before serving.
And now, let the Christmas festivities begin!
SATSUMA & MEYER LEMON ICEBOX PIE
2 1/2 cups graham cracker crumbs
1/2 + 1/8 cup sugar
10 Tbsp. unsalted butter, melted
1 1/2 cups freshly squeezed satsuma juice (tangerine, clementine or mandarin orange juice may be substituted)
1/2 cup freshly squeezed Meyer lemon juice
Zest of 1 orange
Zest of 1/2 lemon
Two 14-oz. cans sweetened condensed milk
2 large egg yolks
Heat oven to 400 degrees F. Combine graham cracker crumbs and sugar in a bowl and stir in melted butter with a fork until evenly combined. Transfer to a 9-inch Springform pan and press into the bottom and halfway up the sides; set aside.
Combine juice, orange and lemon zest, condensed milk, and yolks in a bowl; beat on medium-high speed of a hand mixer for 5 minutes.
Pour into prepared crust and place Springform pan on a baking sheet. Bake until crust is browned and filling is only slightly set, about 20-25 minutes.
Let pie cool, then freeze until set, at least 2 hours or overnight. Transfer to the refrigerator - remove 15 minutes before serving. Serve with whipped cream on the side.