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    You are in: Home / Recipes / Icebox Key Lime Pie Recipe
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    Icebox Key Lime Pie

    1/1 Photo of Icebox Key Lime Pie

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 40 mins

    40 mins

    3 hrs


    This recipe, originally from Chef Diane Unger, is unique in that contains no raw eggs, which used to be a standard ingredient for the pie. Since raw eggs are now a "no-no'" here's a tested way to produce a lime pie as bright and custard-like as the original, without using eggs. Garnish with a thinly sliced fresh lime "wheel" and wait for your guests to be "wowed." A great ending for a meal year around, but particularly during the warm summer months. Note: Do not be tempted to use bottled lime juice, which lacks depth of flavor. Also, use the larger Persian Limes...not the true Key Limes. It would take about 40 of the little Key Limes to yield a cup of juice!

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    Units: US | Metric




    1. 1
      For the crust:.
    2. 2
      Adjust oven rack to middle position and heat oven to 350 degrees.
    3. 3
      Pulse crackers and sugar in food processor until finely ground.
    4. 4
      Add melted butter in steady stream, while pulsing, until crumbs resemble damp sand.
    5. 5
      Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of a 9 inch pie plate.
    6. 6
      Bake until fragrant and browned around edges, 12 to 14 minutes.
    7. 7
      Cool completely.
    8. 8
      For the filling:.
    9. 9
      Process sugar and zest in food processor until sugar turns bright green, about 30 seconds.
    10. 10
      Add cream cheese and process until combined, about 30 seconds.
    11. 11
      Add condensed milk and pudding mix and process until smooth, about 30 seconds.
    12. 12
      Scrape down sides of bowl.
    13. 13
      Stir gelatin and 2 tablespoons lime juice in small bowl.
    14. 14
      Heat in microwave for 15 seconds.
    15. 15
      Stir until dissolved.
    16. 16
      With machine running, pour gelatin mixture, remaining lime juice and vanilla through feed tube and mix until thoroughly combined, about 30 seconds.
    17. 17
      Pour filling into cooled crust, cover with plastic and refrigerate at least 3 hours or up to 2 days.
    18. 18
      To serve, let pie sit at room temperature for 10 minutes before slicing and garnishing.

    Ratings & Reviews:

    • on January 27, 2012


      I've never made any other key lime pie, and I don't plan to- this is a great recipe. I've made it with key limes and regular limes, and it's good both ways, so I don't fuss with the tiny little key limes any more.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 16, 2011


      This is one of my all time favorite recipes! It is simply amazingly lime flavored, sweet and a bit tart. Delicious. I admit to making one change though - I don't bake my graham cracker crust. I just don't like that kind of crust baked, plus it makes it a no-oven dish. I will never make another kind of key lime pie.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 05, 2009


      This receipe is absolutely amazing!! I've been looking for it since I saw it on America's Test Kitchen (which they rated the best receipe for Ice Box Key Lime PIe - and so true!), so I was so happy when I saw Greg post it! Thanks so much Greg! :))

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Icebox Key Lime Pie

    Serving Size: 1 (107 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 396.3
    Calories from Fat 197
    Total Fat 21.9 g
    Saturated Fat 12.8 g
    Cholesterol 67.1 mg
    Sodium 190.0 mg
    Total Carbohydrate 45.5 g
    Dietary Fiber 0.3 g
    Sugars 40.0 g
    Protein 6.6 g

    The following items or measurements are not included:

    lime zest

    vanilla instant pudding mix

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