See more
Photo: Hector Sanchez; Stylist: Buffy Hargett

Key Lime Ice-Cream Pie

Key Lime Ice-Cream Pie offers the classic pie as a frozen treat.

Southern Living JULY 2013

  • Yield: Makes 8 to 10 servings


  • 2 cups whipping cream
  • 1/4 cup powdered sugar
  • 1/8 teaspoon coconut extract
  • Macadamia nuts, toasted coconut curls, Key lime slices


THE CRUST: Process cookies in a food processor until finely ground. Stir together crumbs and melted butter. Press on bottom and up sides of a lightly greased 9-inch pie plate. Freeze 30 minutes or until set.

THE FILLING: Spread half of lemon curd on bottom of crust, and freeze 10 minutes. Spread half of Avocado-Key Lime Pie Ice Cream over lemon curd; freeze 15 minutes. Repeat layers with remaining lemon curd and ice cream, freezing as directed above after each layer.

THE TOPPING: Beat whipping cream, powdered sugar, and coconut extract at medium speed with an electric mixer until soft peaks form; spread over top of pie. Top with macadamia nuts, toasted coconut curls, and Key lime slices.


Go to full version of

Key Lime Ice-Cream Pie recipe