Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 4 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup freshly squeezed key lime juice
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon grated lime zest
- 1 tablespoon grated lemon zest
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Special equipment needed:
- 9-inch pie dish
- Mixing bowls
- Electric mixer
- Zester
- Citrus juicer
- Plastic wrap
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
3. Press the mixture into the bottom and up the sides of the pie dish.
4. Bake the crust for 10 minutes, then set aside to cool.
5. In a separate mixing bowl, whisk together the egg yolks, sweetened condensed milk, key lime juice, lemon juice, lime zest, and lemon zest until well combined.
6. Pour the mixture into the cooled crust and smooth the top with a spatula.
7. Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight.
8. In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
9. Spread the whipped cream over the chilled pie and garnish with additional lime and lemon zest, if desired.
10. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 4 hours or overnight
5. Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 444
Fat: 26g
Saturated Fat: 15g
Cholesterol: 165mg
Sodium: 202mg
Carbohydrates: 47g
Fiber: 0g
Sugar: 39g
Protein: 7g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed vanilla wafers or digestive biscuits.
- Key lime juice can be substituted with regular lime juice.
- Lemon juice can be substituted with lime juice or orange juice.
- Heavy cream can be substituted with whipped topping or coconut cream.
Variations:
- Add a layer of sliced bananas or strawberries between the crust and filling.
- Use a chocolate graham cracker crust instead of a regular one.
- Top the pie with meringue instead of whipped cream.
- Make mini pies using a muffin tin instead of a pie dish.
Tips and tricks:
- Use room temperature eggs for best results.
- Make sure to zest the limes and lemons before juicing them.
- Chill the mixing bowl and beaters before whipping the cream.
- To make cutting the pie easier, dip a sharp knife in hot water before slicing.
Storage instructions:
Cover the pie with plastic wrap and store in the refrigerator for up to 4 days.
Reheating instructions:
This pie is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the pie on a decorative plate or cake stand. Garnish with additional lime and lemon zest or slices.
Garnishes:
Additional lime and lemon zest or slices, whipped cream, or fresh berries.
Pairings:
This pie pairs well with a cup of coffee or tea.
Suggested side dishes:
This pie can be served as a dessert on its own or with a side of fresh fruit.
Troubleshooting advice:
- If the crust is too crumbly, add more melted butter to the mixture.
- If the filling is too runny, make sure to whisk the ingredients together thoroughly.
- If the whipped cream is too soft, chill the mixing bowl and beaters before whipping.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Icebox pies became popular in the 1930s and 1940s when refrigerators became more common in households. They were easy to make and did not require baking, making them a popular dessert during the summer months.
Flavor profiles:
This pie has a tangy and sweet flavor from the combination of key lime and lemon juice.
Serving suggestions:
Serve this pie chilled with a dollop of whipped cream and a slice of lime or lemon.
Related Categories
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Region: American
Taste: Citrusy, Tart, Sweet, Refreshing