Forktionary

Icebox Key Lime Pie Recipe

Wow your guests with this vibrant and refreshing Icebox Key Lime Pie! This unique recipe, originally from Chef Diane Unger, skips the raw eggs traditionally found in key lime pie for a safe and equally delicious alternative. Made with bright Persian limes (not the tiny key limes!), creamy filling, and a buttery graham cracker crust, this pie is a summer sensation but delightful year-round. The no-bake process makes it incredibly easy, leaving you more time to enjoy your delicious creation. Get ready for rave reviews!

Prep Time 30 mins
Cook Time 220 mins
Calories 396.3 kcal
Protein 13g
Rating 4.0 (5 Reviews)
Icebox Key Lime Pie 14

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Icebox Key Lime Pie

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.

How to Make Icebox Key Lime Pie

  1. **Make the Crust:**
  2. Preheat oven to 350°F (175°C). Adjust oven rack to the middle position.
  3. In a food processor, pulse 1 ½ cups graham cracker crumbs and ¼ cup granulated sugar until finely ground.
  4. With the food processor running, slowly add ¼ cup (55g) melted unsalted butter until the mixture resembles damp sand.
  5. 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.
  6. Bake for 12-14 minutes, or until fragrant and lightly browned around the edges.
  7. Let the crust cool completely on a wire rack.
  8. **Make the Filling:**
  9. 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).
  10. Add 8 ounces (225g) cream cheese, softened, and process until combined (about 30 seconds).
  11. Add 1 (14-ounce) can sweetened condensed milk and 3 tablespoons instant vanilla pudding mix. Process until smooth (about 30 seconds).
  12. Scrape down the sides of the bowl.
  13. In a small bowl, whisk together 1 packet (1 ¼ teaspoons) unflavored gelatin and 2 tablespoons fresh lime juice.
  14. Microwave for 15 seconds, then stir until the gelatin is completely dissolved.
  15. 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).
  16. Pour the filling into the cooled crust. Cover with plastic wrap and refrigerate for at least 3 hours, or up to 2 days.
  17. **To Serve:**
  18. 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Pies And Tarts Desserts Eggs Dairy Fruit Dinner Party Summer Pies Cheese Seasonal Citrus Lime 4 Hours Or Less