Lime Icebox Pie With Sweet and Salty Crackers
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.
Servings: 9 Servings
Calories: 327kcal
Equipment
Ingredients
- 14 ounces sweetened condensed milk 1 can
- 1 ½ cups heavy whipping 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 whipping 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
Calories: 327kcal | Carbohydrates: 32g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 126mg | Potassium: 231mg | Fiber: 0.2g | Sugar: 27g | Vitamin A: 710IU | Vitamin C: 7mg | Calcium: 164mg | Iron: 0.4mg