Key Lime Icebox Cake
Photo: Hector Sanchez; Styling: Heather Chadduck
Add the lime juice once you've fully cooked the custard to let the cornstarch thicken the mixture properly.
How to Make It
Step 1
Whisk together first 3 ingredients in a heavy saucepan. Whisk together egg yolks and half-and-half in a bowl. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute; remove from heat. Whisk in butter and zest until butter melts. Gradually whisk in juice just until blended. Pour into a metal bowl, and place bowl on ice. Let stand, stirring occasionally, 8 to 10 minutes or until custard is cold and slightly thickened.
Step 2
Meanwhile, line bottom and sides of an 8-inch square pan with plastic wrap, allowing 4 inches to extend over sides. Place 9 graham crackers, with sides touching, in a single layer in bottom of pan to form a large square. (Crackers will not completely cover bottom.)
Step 3
Spoon about 3/4 cup cold custard over crackers; spread to edge of crackers. Repeat layers 3 times with crackers and remaining custard, ending with custard; top with remaining 9 crackers. Pull sides of plastic wrap tightly over cake; freeze in pan 8 hours.
Step 4
Lift cake from pan, and place on a platter; discard plastic wrap. Cover loosely; let stand 1 hour.
Step 5
Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread on top of cake.
Step 6
*Regular (Persian) lime zest and juice may be substituted.
I like your idea so can you tell me how you would rewrite the recipe? I'm not sure if I have ever seen key lime pie filling of sweet condensed milk.Thank you so much
djpkcp5's Review
I made this recipe for a luncheon at work. I agree that the top layer of graham crackers is not needed. I used Cool Whip for the topping instead of the homemade whipped cream because I was afraid it wouldn't stand up sitting out so long but if making it at home would definitely use the whipped cream. Everything fit in an 8" square pan and I refrigerated it overnight instead of putting it in the freezer. There was plenty of filling but if I made it again I would probably use a regular key lime pie filling of sweetened condensed milk, key lime juice and egg yolks. It was a lot of work zesting and juicing almost a whole bag of key limes to get the recommended amounts listed in the recipe. It was good but I prefer regular key lime pie.
ELDERBAKER's Review
There is not enough filling for the number of graham crackers. This was very dry and not at all flavorful. Perhaps using fewer crackers would improve the recipe. Graham crackers are certainly not needed on the top.
chinitalouise's Review
I had to use a 9" square pan to get 9 graham cracker squares per layer. An 8" square pan would not work. Also, I only had enough custard to make 4 layers so I only needed 36 crackers instead of 45. I was a bit disappointed in the final outcome considering the prep work needed to complete the final recipe.
nunucooks's Review
Really good! Lay plastic in pan then put a square of foil on top, then
Proceed with recipe.
auntiepatch's Review
SuzyQ22 - If you have frozen the desert as per the instructions, just lift it out of the pan and unwrap it. Place it on a platter, loosely covered, and let stand to thaw before cutting.
SuziQ22's Review
How did you ever get the plastic wrap off the bottom?
SouthernBelle50's Review
This was SOOO good! Super easy and great for any event!
Dough21's Review
I'm not sure what people spazzed out about. I bought regular graham crackers that came in squares - nine squares per layer in an eight inch dish. It fit perfectly.
The taste is incredible - like a Lime Icebox Pie. I think the only thing I would change, next time, is refrigerate, instead of freeze, because it is great as a regular pie, rather than an ice cream pie.
Regardless - it's pretty darn scrumptious!
Made for Thanksgiving- will make again