Lemon Icebox Pie

 

2 (14-ounce) cans sweetened condensed milk, divided

3 large egg yolks

¾ cup plus 2 T. lemon juice (5 lemons)

1 Graham Cracker Crust, baked and cooled

1 cup heavy cream

1/2 tsp. vanilla extract

 

Adjust oven rack to middle position and heat oven to 325 degrees. Set aside 3 T. condensed milk. Whisk egg yolks and remaining condensed milk in bowl until smooth. Slowly whisk in lemon juice. Pour filling into cooled crust. Bake until edges are beginning to set but center still jiggles when shaken, about 15 minutes. Let pie cool on wire rack for 1 hour. Refrigerate until chilled and set, at least 3 hours or up to 24 hours. Using stand mixer fitted with whisk attachment, whip cream, vanilla, and reserved condensed milk on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream attractively over pie before serving.