This is a great pie to have in your arsenal of summer treats. It's refreshing, easy to make, and tastes delicious. Although the oven must be turned on for a short period of time - to bake the crust - at least it's only for a half hour and doesn't heat up the house too much. The vanilla pudding mix and extract add a perfect complement to the tart lime.
I love the bright taste of citrus, particularly in the heat of a summer day. My husband likes citrus as well, but a mild citrus. This pie seems to be the perfect blend of tart and sweet, satisfying us both.
Icebox Lime Pie
Source: adapted from a recipe by Cooks Country
Makes 1 - 9" pie
1 1/2 c. graham cracker crumbs (10 crackers) - *I put my crackers in a zip baggie and use the rolling pin to roll over
them and crush them*
1/4 c. granulated sugar
6 T. unsalted butter, melted
1/4 c. sugar
1 T. grated lime zest
8 oz. cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 c. instant vanilla pudding mix
1 1/4 t. unflavored gelatin
1/2 c. fresh lime juice (2-4 limes, depending on size)
1 t. vanilla extract
Preheat the oven to 350 degrees Fahrenheit.
Combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9" pie pan, making sure the sides and bottom are an even thickness. Bake 10 minutes. Allow to cool completely.
In a food processor, process the sugar and lime zest until the sugar turns bright green. Add the cream cheese and process until combined. Add the condensed milk and pudding mix and process until smooth, about 30 seconds. Scrape down the bowl.
In a small bowl, combine the gelatin and 2 tablespoons of lime juice. Heat in the microwave for 15 seconds and stir until dissolved.
With the food processor running, pour the gelatin mixture, remaining lime juice and vanilla extract through the feed tube and mix until combined.
Pour the filling into the cooked and cooled crust. Cover with plastic wrap and refrigerate at least 3 hours.
Top with whipping cream if desired.