January 10, 2012

Icebox Key Lime Pie from Cook's Country

I've always loved Key Lime Pie.  I mean, LOVE, LOVE, LOVE!  I rarely see any variation in recipes- it's typically the can of sweetened condensed milk, your bottled lime juice, maybe some eggs.  Then I came across this one from Cook's Country.  It's a very simple recipe but there are a few extra steps in the process which send this over the top!  This is truly the most delicious Key Lime pie I've ever tried!  It's smooth and creamy, has a delightful tartness, but lacks the bitter after taste.  My kids love it too, and they've never cared for Key Lime.  It's definitely become a family favorite!  You can also make this into a deliciously, creamy lemon pie.  Just substitute lemon zest for the lime and use fresh or bottled lemon juice.  I used RealLemon and it was great!

8 whole graham crackers, broken
into small pieces
2 tablespoons sugar
5 tablespoons unsalted butter, melted
(salted works fine)

1/4 cup sugar
1 tablespoon grated lime zest
8 ounces cream cheese, softened
(light works fine)
1 (14-ounce) can sweetened condensed milk
1/3 cup instant vanilla pudding mix
1-1/4 teaspoons unflavored gelatin
1 cup fresh juice from 6 to 8 limes
(a large lime, like Persian)
1 teaspoon vanilla extract

For the crust:
Adjust oven rack to middle position and heat oven to 350 degrees.  Pulse crackers and sugar in 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 9-inch pie plate.  Bake until fragrant and brown around edges, 12 to 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 of lime juice in 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, (I did not cover with plastic because I didn't want to mess up the top-I placed it in a covered pie container) and refrigerate for at least 3 hours or up to 2 days. To serve, let pie sit at room temperature for 10 minutes before slicing.
Recipe used with permission from Cook's Country-thank you!


  1. I made this last night. It's true. It is the BEST Key Lime Pie I've ever had. Thanks for sharing!!!

    1. Thank you and glad you liked it-it is the best! Doesn't have that bitterness most key lime pies have!

  2. Fantastic. A real keeper. Thank you so much!


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