Key Lime Buttermilk Icebox Pie

By LRay

Make the crust sweet with crushed cookies, or buttery using crushed crackers. Either way works well with the key lime buttermilk filling.

Ingredients

• 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

Preparation

Step 1

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.