Key Lime-Buttermilk Icebox Pie with Baked Buttery Cracker Crust

Southern Living
sl-Key Lime-Buttermilk Icebox Pie with Baked Buttery Cracker Crust Image

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Makes 8 servings

Ingredients

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1 (14-oz.) can sweetened condensed milk
1 tablespoon loosely packed lemon zest
1/2 cup Key lime juice
3 large egg yolks
1/4 cup buttermilk
Vegetable cooking spray

Preparation

Hands-on: 20 Minutes
Total: 6 Hours, 20 Minutes

1. Preheat oven to 325°. Whisk together first 3 ingredients in a bowl.

2. Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust.

3. Bake at 325° for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours.

4. Top with Sweetened Whipped Cream.

Created date

May 2015