Lime Cracker Icebox Custard Pie
Lime Cracker Icebox Custard Pie is like Key Lime Pie, but easier. Thick and creamy lime custard is filled with alternating layers of salty and sweet crackers. The result is a smooth, creamy, and zesty no-bake dessert!
Servings: 12 Servings
- 2 (14 ounce) cans sweetened condensed milk
- 2 and 1/2 cups heavy cream
- 1 tablespoon lime zest plus a little more for topping garnish
- 3/4 cup fresh lime juice 8-10 limes, depending on size
- 42-45 Club Crackers
- 16-20 Biscoff Cookies
In a large mixing bowl, or the mixing bowl of a stand mixer with whisk attachment, whisk together the sweetened condensed milk and heavy cream until combined.
Add the lime zest and lime juice and whisk until the mixture thickens - about 1-2 minutes. The acidity of the lime juice thickens the milk and cream.
Spread 1 cup of the custard into the bottom of your baking dish (I used a 9x13-Inch casserole dish).
Layer half of the crackers or cookies 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.
Cover the icebox pie with plastic wrap and refrigerate for at least 2 hours, or overnight. The longer it chills, the more the crackers and cookies will soften and blend with the custard.
Serve cold and grate more lime zest on individual servings if you like. Enjoy!
- Baking Dish - You can use whatever baking dish you like - just make sure it is large enough to hold the dessert. I like to use a casserole dish because it quite simply holds the volume of this recipe.
- Crackers/Cookies - Substitute any type of crunchy cracker or cookie you like. This is a sweet dessert, so I do recommend having at least one salty cracker to balance the sweetness. I would also recommend that whatever you choose, make sure it is crunchy so when it blends with the custard, it retains texture.
- Cracker/Cookie Layers - When you are adding your cracker/cookie layers, lay them snuggly next to one another to give you a tight layer of texture.
- Lime - I like a lot of lime and was heavy-handed with the lime juice to make sure the sweet tartness of the lime carried throughout. You can start by adding 1/2 cup of lime juice then add more to taste if you like.
- Mixing - If you use your stand mixer with whisk attachment, double check the whisk loops to make sure the lime zest didn't decide to cling to them. No zest left behind!