31 May 2012

Icebox Key Lime Pie

Oh how I love this pie!  Just seems mandatory to eat this during summer.  That first bite gives you that little pucker on the sides of your mouth!

I trust anything from Cook's Illustrated and Cook's Country.  They really get into the science of each recipe, making each recipe many times in their test kitchen to ensure they get things just right.

I have posted the recipe below.   I do use a premade 9 inch graham cracker crust just to speed things up a bit.  I also buy a large vanilla pudding box because it gives you enough to make 2 pies.  It also takes anywhere from 14-17 small limes in order to get that 1 cup of juice.  Feel free to use key limes but regular limes work just as well and you won't need as many.


Icebox Key Lime Pie


8 whole graham crackers, broken into pieces

2 tablespoons sugar

5 tablespoons unsalted butter, melted


¼ cup sugar

1 tablespoon grated lime zest

8 oz cream cheese, softened

1 (14 oz) can sweetened condensed milk

1/3 cup instant vanilla pudding mix

1 ¼ teaspoon unflavored gelatin

1 cup fresh squeezed juice from limes

1 teaspoon vanilla extract

For the crust:

Adjust oven rack to middle position and heat oven to 350 degrees.  Pulse crackers and sugar in a food processor until finely ground.  Add melted butter in steady stream while pulsing until crumbs resemble damp sand.  Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of a 9-inch pie plate.  Bake until fragrant and browned around edges, 12-14 minutes.  Cool completely.

For the filling:

Process sugar and zest in food processor until sugar turns bright green, about 30 seconds.  Add cream cheese and process until combined, about 30 seconds.  Add condensed milk and pudding mix and process until smooth about 30 seconds.  Scrape down sides of bowl.  Stir gelatin and 2 tablespoons lime juice in a small bowl.  Heat in microwave for 15 seconds; stir until dissolved.  With machine running, pour gelatin mixture, remaining lime juice and vanilla through feed tube and mix until thoroughly combined about 30 seconds.

Pour filling into cooled crust, cover with plastic and refrigerate at least 3 hours or up to 2 days.  To serve, let pie sit at room temperature for 10 minutes before slicing.

On a different note... enjoying the summer break so far.  We popped into the Aquarium this morning.  If you ever have a heat wave, head to the Aquarium!  The a/c is kick'n.

Have a great day!

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