This icebox pie — a simpler twist on a traditional key lime pie — spends less time in the oven than in the refrigerator, making it a perfect hot-weather dessert.
From the Kitchen of Sarah McCullen | Photographed by Joe Worthem
10-12 whole graham crackers
1/3 cup light brown sugar
6 tablespoons butter, at room temperature
2 (14-ounce) cans sweetened condensed milk
1 cup plain Greek yogurt
1 tablespoon lime zest
¾ cup freshly squeezed lime juice
1 cup heavy cream
¼ to ½ cup powdered sugar, to desired sweetness
½ teaspoon vanilla extract
Fresh lime slices and blueberries for garnish
Preheat oven to 375°F. In a food processor, pulse graham crackers to make crumbs (should yield 1½ cups crumbs). Add brown sugar and butter, and pulse to combine. Press mixture into a 9-inch pie dish. Bake for 10 minutes.
While baking crust, add sweetened condensed milk, yogurt, lime zest and lime juice to a bowl, and whisk to combine, 1 to 2 minutes. Remove crust from oven, and pour lime mixture into crust. Return pie to oven, and bake until middle is firm, about 15 minutes. Cool slightly; then refrigerate until chilled, at least 2 hours.
Before serving, add heavy cream, powdered sugar, and vanilla to the bowl of a stand mixer, and whisk on medium speed until whipped, 6 to 8 minutes. Top pie with whipped cream; garnish with lime slices and blueberries, and serve.
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