Sunday, March 20, 2011

Icebox Key Lime Pie

This recipe is courtesy of cookscountrytv.com If you want to look at recipes, you'll need to set up an account, but it's free, and you get access to a bunch of great recipes, so you might as well.
*Note: The recipe says to use a food processor. I don't have one, so I used a blender. The end product was good, but I think it would have been much easier with a food processor.

Be sure to use instant pudding that requires no stovetop cooking for this recipe. We use regular supermarket (Persian) limes-tasters thought bottled lime juice lacked depth of flavor. We much prefer our easy homemade crust to store- bought versions.
Serves 8 to 10.  

INGREDIENTS

Crust
8whole graham crackers , broken into smaller pieces
2tablespoons sugar
5tablespoons unsalted butter , melted
Filling
1/4cup sugar
1tablespoon grated lime zest
8ounces cream cheese , softened
1(14-ounce) can sweetened condensed milk
1/3cup instant vanilla pudding mix
1 1/4teaspoons unflavored gelatin
1cup fresh lime juice from 6 to 8 limes
1teaspoon vanilla extract

INSTRUCTIONS

  1. 1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse crackers and sugar in food processor until finely ground. Add melted butter in steady stream while pulsing until crumbs resemble damp sand. Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of 9-inch pie plate. Bake until fragrant and browned around edges, 12 to 14 minutes. Cool completely.
  2. 2. For the filling: 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.
  3. 3. 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.

1 comment:

Lucile Eastman said...

This was so nummy. Everyone should try it.