Key Lime Icebox Pie
Serves: 1 (9-inch) deep-dish pie
 
Ingredients
  • 2 cups crushed graham cracker crumbs
  • 1⁄2 cup unsalted butter, melted
  • 5 tablespoons sugar, divided
  • 1 cup cold heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 2 tablespoons tightly packed lime zest
  • 1⁄2 cup Key lime juice (from bottle)
  • 2 drops green liquid food coloring (optional)
  • Sweetened whipped cream
  • Garnish: thinly sliced limes
Instructions
  1. Preheat oven to 350°.
  2. In a medium bowl, stir together cracker crumbs, melted butter, and 3 tablespoons sugar. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch deep-dish pie plate.
  3. Bake until golden, about 10 minutes. Let cool completely.
  4. In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream, vanilla, and remaining 2 tablespoons sugar, gradually increasing mixer speed to medium-high, until stiff peaks form, 2 to 3 minutes. Transfer to a large bowl.
  5. Clean bowl of stand mixer. Using the paddle attachment, beat cream cheese at medium-low speed until smooth, 1 to 2 minutes. Add condensed milk, lime zest and juice, and food coloring (if using). Beat at medium speed until well combined, 2 to 3 minutes, stopping to scrape sides of bowl. Fold in whipped cream mixture. Spoon into prepared crust. Cover with plastic wrap, and refrigerate for at least 4 hours or up to overnight.
  6. Just before serving, spread sweetened whipped cream onto pie, and garnish with thinly sliced limes, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/key-lime-icebox-pie/