Icebox Key Lime Pie



1 graham cracker crust

1/4 cup sugar

1 tablespoon grated lime zest

8 ounces cream cheese, softened

14-ounce can sweetened condensed milk

1/3 cup instant vanilla pudding mix

1 1/4 teaspoons unflavored gelatin

1 cup fresh lime juice from 6 to 8 limes

1 teaspoon vanilla extract


Bake graham cracker crust in a 350F oven until browned around edges, 12 to 14 minutes. Cool completely.

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 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, and refrigerate at least 3 hours or up to 2 days. To serve, let pie sit at room temperature for 10 minutes before slicing.



8-10 servings


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