![Lemon-Buttermilk Icebox Pie](https://cdn.statically.io/img/www.southernliving.com/thmb/CyRZRSVkH3Es5-3Gn9cUhsYivws=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/lemon-buttermilk-icebox-pie-sl-df28dd9cddcd42a3bd3fde388666182a.jpg)
Ingredients
Pie:
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1 (14-oz.) can sweetened condensed milk
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1 Tbsp. loosely packed lemon zest
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1/2 cup fresh lemon juice
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3 large egg yolks
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1/4 cup buttermilk
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Vegetable cooking spray
Lemon-Blueberry Topping (optional):
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2 cups fresh blueberries, divided
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1/3 cup sugar
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3 Tbsp. water
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2 Tbsp. fresh lemon juice
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1 Tbsp. lemon zest
Directions
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Preheat oven to 325°F. Whisk together first 3 ingredients in a bowl.
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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.
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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.
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Optional: Bring 1 cup blueberries, sugar, water, lemon juice, and lemon zest to a boil in a small saucepan over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 8 to 10 minutes or until mixture has thickened and berries begin to break down. Remove from heat, and stir in remaining 1 cup blueberries. Cool completely (about 1 hour); cover and chill until ready to use.
Top pie with Lemon-Blueberry Topping just before serving, if desired.