Tangy Key Lime Icebox Pie

Tangy Key Lime Icebox Pie

July 25, 2018
Melody Dupre
Cake, Pie, Tart, Cheesecake, Recipes, Sweet Endings

Tangy Key Lime Icebox Pie

Tangy Key Lime Icebox Pie

Recipe By: Alice Morrow

Tangy Key Lime Icebox Pie

Ingredients

¾ c. sugar
¼ c. cornstarch
⅛ t. kosher salt
4 large egg yolks
2 c. half and half
3 T. butter
2 T. Key Lime zest
½ c. fresh Key lime juice
45 graham cracker squares
1 c. whipping cream
¼ c. powdered sugar
Fresh lime slices/mint, garnish

Instructions

Whisk together sugar, cornstarch and salt in saucepan.
Whisk together egg yolks and half and half in a bowl.
Gradually whisk egg mixture into sugar mixture. Bring to boil over medium heat, whisking constantly.
Boil, whisking constantly, 1 minute. Remove from heat.
Whisk in butter and zest until butter melts.
Gradually whisk in juice just until blended.
Pour into a metal bowl and place bowl on ice.
Let stand, stirring occasionally, 8-10 minutes or until custard is cold and slightly thickened.
Meanwhile, line bottom and sides of 8” square pan with plastic wrap, allowing 4” to extend over sides.
Place 9 crackers with sides touching, in single layer in bottom of pan to form a large square (crackers will not completely cover bottom.)
Spoon about ¾ c. of cold custard over crackers. Spread to edge of crackers.
Repeat layers 3 times with crackers and remaining custard, ending with custard. Top with remaining crackers.
Pull sides of plastic wrap tightly over cake and freeze for at least 8 hours.
Lift cake from pan, place on platter. Discard plastic wrap.
Cover loosely and let stand 1 hour.
Beating whipping cream at high speed with electric mixer until foamy. Gradually add powdered sugar, beating until soft peaks form.
Spread on top of cake. Top each serving with a sprig of fresh mint and slice of lime.
Keep refrigerated when not serving.

featured Tangy Key Lime Pie

Melody Dupre