Lime Icebox Pie With Sweet and Salty Crackers
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With layers of pillowy lime-infused custard and a combo of sweet and salty crackers, this lime icebox pie is the quintessential warm weather dessert. It’s no-bake, easily prepped in 10 minutes, and after an overnight chill, the crackers soften to a cake-like texture for a creamy dessert perfect for any picnic, barbecue, or summer celebration.
This is a recipe I adapted from my Genius Desserts cookbook. I had it earmarked for the longest time before I decided to give it a try. The utter simplicity of it is amazing. Like really, how can some lime flavored whipped cream layered with crackers be this good? Well, it is. And if you love lime as much as I do, you’re in for a treat.
This is the epitome of an icebox pie (or cake). You don’t need to bake anything. The heavy cream and sweetened condensed milk almost whip themselves once you add the acidity of the limes. And the crunchy layers – choose your own adventure there!
When I first tested and published this recipe years ago, it made so much. Too much for just me and my husband. And even though I have scaled down the recipe, you can easily serve 6 people. If you need more servings, double it. Or triple it if you’re so inclined. 🙂
Has all this lime talk got you thinking, what else can I make with limes? You must try my no-bake small batch key lime bars next. Very similar flavor profiles to this icebox pie, and just as easy. Or, get sneaky and add some to your beverage with my chilled watermelon and lime slushies recipe.
Easy Steps To make The Icebox Pie
- Juice and zest about 6 limes. Depending on the size of the limes, you may need more or less to get 2/3 cup of juice.
- Add the cream and sweetened condensed milk to your mixing bowl. Mix it to combine. You’ll whip it in the next steps.
Can I Use Key Limes?
You can. But chances are, what’s in your grocery will be regular limes. Key limes are a little sweeter, their skin is thinner, and most importantly, they are smaller. So you may need double the amount for this recipe.
- Add the lime juice and zest to the mixing bowl. I love lime. And I’ve been known to add a couple more squeezes of juice to bring the flavor front and center.
- Whip for about 2 minutes, or until nearly tripled in volume. Something amazing happens when you add acid to dairy – it almost instantly thickens it!
- Check the whisk for stranded lime zest. It loves to stick to the whisk loops. Scrape it off and mix it back into the custard so we don’t lose any flavor!
- Start layering, beginning with the custard. Spread about 1/3 of the custard into the dish. Then layer your crackers snuggly on top. You can do a combo of sweet and savory, or layer separately. Repeat two more times.
Best Crackers For Icebox Pie
I opted for Biscoff cookies for the crunchy texture. But more so, the spice of the cookies set against the lime takes this dessert to the next level. And to balance the sweetness, I love my childhood favorite Club crackers for salt and butter flavor.
So, what is the best? Choose a cracker and/or cookie you enjoy, just make sure they are crunchy enough to retain some texture when they soften overnight in the custard. The original recipe uses Ritz. Saltines and graham crackers would also be good options.
- Finish the layers with the last of the custard. Then add some extra lime zest for garnish.
- Cover and refrigerate overnight. The crackers need time to soften, and the custard will thicken even more. Serve straight from the dish, or cut into slices and top with a dollop of whipped cream and a slice of lime.
Alternative Serving Suggestions
Yes, the dessert is easy. And yes, it can be completely customized. That’s the beauty of a no-bake dessert, where half the ingredients are store-bought!
- Spread the custard into a pre-made graham or cookie pie crust.
- Make smaller, individual servings by layering the components into small parfait glasses.
- Add different flavors to the custard. Lemon and coconut would take this to the tropics!
- Do more crunchy layers. I go for three. But you can certainly change the ratio.
🍋🟩 I have a favor to ask: please let me know in the comments if you tried (and loved!) the icebox pie. Plus, a star rating would be appreciated. And while you’re there, let me know if you added any (different) flavors – and just how long this zesty dessert lasted in your house! Mine – about 2 days … 🙂
Lime Icebox Pie With Sweet and Salty Crackers
Equipment
Ingredients
- 14 ounces sweetened condensed milk (1 can)
- 1 ½ cups heavy cream
- ⅔ cup fresh lime juice (6 to 8 limes, depending on size)
- 1 to 2 tablespoons lime zest (plus more to garnish)
- 20 Club Crackers
- 20 Biscoff Cookies
Instructions
- Zest and juice the limes. Add the zest to the juice for easy distribution into the cream. Reserve (or grate more) lime zest for garnish. Note – I grate all the limes I'm using to add to the cream.1 to 2 tablespoons lime zest, 2/3 cup fresh lime juice
- In a large mixing bowl, or the mixing bowl of a stand mixer with whisk attachment, mix the sweetened condensed milk and heavy cream until combined.14 ounces sweetened condensed milk, 1 ½ cups heavy cream
- Add the lime zest and lime juice and mix until the mixture thickens and nearly triples in size! – about 2 to 3 minutes. The acidity of the lime juice thickens the milk and cream.
- Spread 1/3 of the custard into the bottom of your baking dish.
- Snuggly layer half of the crackers or cookies (or do a mix of both) on top of the custard, and top with more custard. Repeat, alternating cracker and cookie layers, ending with a layer of custard. Sprinkle the top with grated lime zest.20 Club Crackers, 20 Biscoff Cookies
- Cover the icebox pie with plastic wrap and refrigerate for at least 8 hours, or overnight. The longer it chills, the more the crackers and cookies will soften and blend with the custard.
- Serve cold directly from the dish, or slice and plate, and garnish with whipped cream and a lime slice. Cover and refrigerate leftovers for up to 1 week.
Notes
- Serving Size – The recipe is easily doubled (or tripled).
- Baking Dish – You can use whatever baking dish you like – just make sure it is large enough to hold the dessert.
- Crackers/Cookies – Substitute any type of crunchy cracker or cookie you like. This is a sweet dessert, so I recommend having at least one salty cracker for balance. I also recommend that whatever you choose, make sure it is crunchy so when it blends with the custard, it retains texture.
- Cracker/Cookie Layers – This is a VERY versatile dessert. You can have a combo salty-sweet cracker layer. Or do one of each.
- Lime – I like a lot of lime and was heavy-handed with the lime juice and zest to make sure the sweet tartness carried throughout. You can start by adding 1/2 cup of lime juice, then add more to taste if you like.
- Mixing – The lime zest likes to cling to the whisk loops. Scrape off and mix into the custard. No zest left behind!
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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