Swirled with zesty Key lime and creamy whipped cream, this icebox pie is the perfect summer dessert.
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
- Preheat oven to 350°.
- 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.
- Bake until golden, about 10 minutes. Let cool completely.
- 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.
- 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.
- Just before serving, spread sweetened whipped cream onto pie, and garnish with thinly sliced limes, if desired.
