|via Southern Living|
I love icebox pies in the summer! I found a stack of enticing recipes at Southern Living and I plan on making every single one by summer's end. They're my new obsession! The first recipe I tackled was for Key Lime-Buttermilk Icebox Pie. I swapped out the Buttery Cracker Crust for a gluten-free graham cracker crust and used Manhattan Key Lime Juice since it's impossible to find key limes in New York City. The results were spot-on, the tart deliciousness of key lime pie and the creaminess of frozen ice cream!
Key Lime-Buttermilk Icebox Pie
1 (14-oz.) can sweetened condensed milk
1 Tbsp 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
- Preheat oven to 325º F. Whisk together the 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 the 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 325º for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 5o 6 hours.
- Top with Sweetened Whipped Cream.