Ingredientes para Icebox Key Lime Pie
- Graham Crackers
- ¼ cup granulated sugar (for crust) + ½ cup granulated sugar (for filling)
- Unsalted Butter
- Lime Zest
- 8 ounces (225g) cream cheese, softened
- Sweetened Condensed Milk
- Vanilla Instant Pudding Mix
- Unflavored Gelatin
- Fresh Lime Juice
- Vanilla Extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Icebox Key Lime Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Icebox Key Lime Pie
- **Make the Crust:**
- Preheat oven to 350°F (175°C). Adjust oven rack to the middle position.
- In a food processor, pulse 1 ½ cups graham cracker crumbs and ¼ cup granulated sugar until finely ground.
- With the food processor running, slowly add ¼ cup (55g) melted unsalted butter until the mixture resembles damp sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup.
- Bake for 12-14 minutes, or until fragrant and lightly browned around the edges.
- Let the crust cool completely on a wire rack.
- **Make the Filling:**
- In a food processor, combine ½ cup granulated sugar and the zest of 3 large Persian limes until the sugar is bright green (about 30 seconds).
- Add 8 ounces (225g) cream cheese, softened, and process until combined (about 30 seconds).
- Add 1 (14-ounce) can sweetened condensed milk and 3 tablespoons instant vanilla pudding mix. Process until smooth (about 30 seconds).
- Scrape down the sides of the bowl.
- In a small bowl, whisk together 1 packet (1 ¼ teaspoons) unflavored gelatin and 2 tablespoons fresh lime juice.
- Microwave for 15 seconds, then stir until the gelatin is completely dissolved.
- With the food processor running, pour the gelatin mixture, the juice of 3 large Persian limes (about ¾ cup), and 1 teaspoon vanilla extract through the feed tube. Process until thoroughly combined (about 30 seconds).
- Pour the filling into the cooled crust. Cover with plastic wrap and refrigerate for at least 3 hours, or up to 2 days.
- **To Serve:**
- Let the pie sit at room temperature for 10 minutes before slicing and garnishing with a thinly sliced fresh lime wheel.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
160g
Fat
64g
Carbs
15g
