Deep Freeze Lemon Icebox Pie

Procedure

1. Press the crust. Heat the oven to 350°F (175°C). Stir the graham cracker crumbs, granulated sugar, ¼ teaspoon fine salt and melted butter until it looks like wet sand. Press it firmly over the bottom and up the sides of a 9-inch (23 cm) pie plate, packing it tight with the bottom of a measuring cup.
2. Bake and cool. Bake until fragrant and a shade darker, about 10 minutes. Cool completely, about 30 minutes; a warm crust melts the filling. Make the filling during the last 10 minutes.⏱ 10:00⏱ 30:00
3. Set the lemon. Whisk the sweetened condensed milk, 1 tablespoon lemon zest, lemon juice and a pinch of fine salt until the mixture thickens noticeably, about 1 minute. That's the acid setting the milk.⏱ 1:00
4. Whip. In another bowl, whip 1 cup heavy cream with the vanilla extract to medium-stiff peaks.
5. Fold. Fold one third of the whipped cream into the lemon base to lighten it, then gently fold in the rest until no streaks remain.
6. Deep freeze. Spread the filling in the cooled crust and smooth the top. Freeze uncovered for 1 hour, then cover tightly with plastic wrap and freeze until firm, at least 5 hours more or overnight.⏱ 1:00:00⏱ 5:00:00
7. Snowdrift. Just before serving, whip the remaining ¾ cup heavy cream with the powdered sugar to soft peaks. Pile it over the frozen pie in swoops and snow the remaining 1 teaspoon lemon zest over the top.
8. Slice clean. Let the pie stand at room temperature for 10 minutes, then slice with a knife warmed under the hot tap and wiped dry between cuts.⏱ 10:00