Lemon-ginger icebox pie

Prep: 40 minutes Cook: 25 minutes Chill: 4 hours or overnight Makes: 8 servings We haven’t called refrigerators “iceboxes” in decades, but this famous old Southern cooler never goes out of style. A happy accident taught me that I prefer a gingersnap crust to the more traditional graham cracker version, but the same amount of graham cracker crumbs can substitute, if you prefer. For a fun twist, you can serve the pies in individual springform pans or ramekins. 11⁄4 For the crust, heat oven to 350 degrees. Combine 1

cups gingersnap crumbs with the powdered sugar. Add the melted butter, and stir to combine. Press the crumbs into a deep dish pie dish or a 9-inch springform pan, working the crumbs up the sides of the dish and pressing down firmly with your hands or the bottom of a measuring cup. (Or divide among six individual springform pans, a scant 1⁄4 cup in each.) Bake the crust, 10 minutes; remove from oven and set aside to cool for at least 30 minutes. 2 For the filling, combine the condensed milk, lemon juice, egg yolks and lemon zest in a medium bowl, stirring until well blended. Pour the filling into the pre-baked crust (or in the individual pans), and bake at 350 degrees for 15 minutes. Remove the pie from the oven, let cool at room temperature about 30 minutes, then press plastic wrap tightly on the top of the filling. Refrigerate at least 4 hours or overnight. 3 To serve, whip the heavy cream into soft peaks with a beater or whisk. Add the powdered sugar and continue to beat until firm peaks form. Remove the plastic wrap from the top of the pie. Top the refrigerated pie with the whipped cream (piping big rosettes around the outside looks pretty), and shower the remaining 1⁄4 cup gingerbread crumbs over the whipped cream. Garnish with thin slices of lemon and crystallized ginger, if desired, and serve.

Nutrition information per serving: 558 calories, 26 g fat, 13 g saturated fat, 205 mg cholesterol, 73 g carbohydrates, 66 g sugar, 12 g protein, 220 mg sodium, 1 g fiber