KEY LIME-BUTTERMILK ICEBOX PIE WITH BAKED BUTTERY CRACKER CRUST

Key Lime-Buttermilk Icebox Pie with Baked Buttery Cracker Crust image

Provided by @MakeItYours

Number Of Ingredients 22

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 $
Buttery Cracker Crust, baked
Vegetable cooking spray $
Sweetened Whipped Cream $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 $
Buttery Cracker Crust, baked
Vegetable cooking spray $
Sweetened Whipped Cream $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
Buttery Cracker Crust, baked
Vegetable cooking spray
Sweetened Whipped Cream

Steps:

Preheat oven to 325°. Whisk together first 3 ingredients 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.