KEY LIME BUTTERMILK ICEBOX PIE RECIPE - (4.3/5)

Key Lime Buttermilk Icebox Pie Recipe - (4.3/5) image

Provided by LRay

Number Of Ingredients 14

FILLING:
1 (14-ounce) 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
Sweetened whipped cream
CRUST:
1 1/2 cups crushed cookies or crackers, such as: vanilla wafers, graham crackers, gingersnaps, saltine crackers, or round buttery crackers
1/4 cup sugar
1 teaspoon kosher salt (omit when using buttery crackers or saltines)
6 tablespoons butter, melted
Vegetable cooking spray

Steps:

Preheat oven to 325°F. Make the crust: Process crushed cookies or crackers, sugar, and (if used) salt in a food processor until finely crushed and well combined. Add melted butter, and process until thoroughly combined. Press on bottom, up sides, and onto lip of a lightly greased (with cooking spray) 9-inch regular pie plate or 9-inch deep-dish pie plate. Freeze 30 minutes to 1 hour or while preparing fillings. Make the filling: Whisk together first 3 ingredients for the filling in a bowl. 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. 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. Top with sweetened whipped cream.