Lemon Icebox Pie

Ingredients

• 2 egg yolks
• 1 large egg
• 2 cans sweetened condensed milk
• 1 cup freshly squeezed lemon juice
• 1 prepared graham cracker crust, store-bought or homemade
• 1 1/2 cups sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350ºF, and place a rack in the middle position. For the filling, whisk the egg yolks with the whole egg in a bowl until they’re fully mixed. Add the sweetened condensed milk and stir until smooth, then pour in the lemon juice and mix again. Transfer the filling to the baked pie shell.
2. Place the pie on the middle rack and bake for 25 minutes, until the edges have firmed up but the center still has a little wobble. Move the pie to a rack and let it cool to room temperature, then refrigerate it for at least 6 hours, or overnight.
3. For the topping, stir the sour cream, sugar and vanilla together in a bowl until evenly combined.
4. 1 to 2 hours before serving, preheat the oven to 350ºF again, with a rack in the middle position. Spread the sour cream topping across the pie, then bake for 10 minutes so the topping sets.
5. Take the pie out of the oven, let it cool briefly, and put it back in the refrigerator until it’s cold, at least 45 minutes. Slice and enjoy. The pie can be made up to 24 hours before serving.