Preheat oven to 325°. Whisk together first 3 ingredients in a bowl.
Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust.
Bake at 325° for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours. Top with Lemon-Blueberry Topping just before serving, if desired.
Strawberry-Lemon-Buttermilk Icebox Pie with Baked Gingersnap Crust: Prepare Lemon-Buttermilk Icebox Pie as directed, substituting baked Gingersnap Crust for Graham Cracker Crust and whisking 1/2 cup strawberry jam into condensed milk mixture. Microwave 3 Tbsp. strawberry jam in a medium-size microwave-safe bowl at HIGH 20 seconds. Stir 16 oz. sliced strawberries into jam. Top pie with strawberry mixture just before serving. Hands-on 25 min.; Total 6 hours, 25 min., including crust
Key Lime-Buttermilk Icebox Pie with Baked Buttery Cracker Crust: Prepare Lemon-Buttermilk Icebox Pie as directed, substituting baked Buttery Cracker Crust for Graham Cracker Crust and Key lime juice for lemon juice. Top with Sweetened Whipped Cream. Hands-on 20 min.; Total 6 hours, 20 min., including crust and whipped cream
Mango-Lemon-Buttermilk Icebox Pie with Baked Saltine Cracker Crust: Bring 1/2 cup water to a boil over medium-high heat in a saucepan. Stir in 1 cup chopped fresh or thawed frozen mango. Remove from heat, and stir in 1 Tbsp. fresh lemon juice. Process mixture in a blender until smooth. Prepare Lemon-Buttermilk Icebox Pie as directed, substituting baked Saltine Cracker Crust for Graham Cracker Crust and 3/4 cup mango puree and 1/4 cup lemon juice for 1/2 cup lemon juice. Discard remaining puree. Whisk 2 Tbsp. mango schnapps into condensed milk mixture along with puree and lemon juice. Top with Sweetened Whipped Cream and chopped fresh mango just before serving. Hands-on 30 min.; Total 6 hours, 25 min., including crust and whipped cream
I made the graham crust recipe to go with this lemon buttermilk icebox pie. The 1 tsp of kosher salt was way over the top for me. Maybe salty crust is a thing that I'm not used to, but this was strange and distracting to me. I will omit it or greatly reduce it next time . Otherwise, it would have been amazing, I'm certain! The pie itself was great, and I see that the other reviewer used a pre-made graham crust. That would have been a better choice in lieu of the salty one mine had.
This pie was delicious. Even my extremely picky husband gave this 10 stars. I used a premade graham cracker crust, which tasted fine. The filling was pure heaven. It was fairly quick to make. The most time consuming part to me was squeezing all the lemons. It would be tempting to try bottled lemon juice to speed things up...but if that doesn't work it is still worth the time. You will love this pie.
I love lemon with the tart taste. Nothing worse to me than sweet lemon flavor. I had a graham cracker crust (premade) so I used that instead of making crust. Used a heaping tablespoon of lemon zest. Very easy to make, will make it again for sure.
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