Lime Icebox Pie

key lime icebox pie
Lime Icebox Pie

Creamy and refreshing, this chilly edition of a classic is the perfect end to a warm day. This Lime Icebox Pie can be made the night before and served the next day. It’s sure to be a favorite when it’s too hot to turn on the oven!

Lime Icebox Pie
Serves: 1 (10-inch) deep-dish pie
  • 50 vanilla wafers (150 grams), crushed
  • 2 tablespoons (24 grams) granulated sugar 4 teaspoons (31 grams) chopped crystalized ginger
  • 6 tablespoons (84 grams) unsalted butter, melted
  • 1 (13.66-ounce) can (403 ml) coconut cream
  • 1⁄4 cup (12 grams) lime zest
  • 1⁄2 cup (113 grams) fresh lime juice
  • 1 (8-ounce) package (225 grams) cream cheese, softened
  • 1 cup (120 grams) confectioners’ sugar
  • 1 (8-ounce) container (225 grams) crème fraîche
  • 1 cup (240 grams) heavy whipping cream
  • Garnish: whipped cream
  1. In a large bowl, combine vanilla wafer crumbs, granulated sugar, and ginger. Add melted butter, stirring to combine. Press mixture into bottom and up sides of a 10-inch deep-dish pie plate. Freeze while preparing filling.
  2. In a medium bowl, whisk together coconut cream and lime zest and juice. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at high speed until creamy, about 2 minutes. Add confectioners' sugar and crème fraîche, beating until smooth. With mixer on low speed, add lime mixture, beating to combine. Transfer to a large bowl; set aside.
  4. Clean bowl of stand mixer. Using the whisk attachment, beat cream at medium-high speed until stiff peaks form. Add whipped cream to lime mixture, whisking until smooth. Spoon filling into prepared crust. Freeze for at least 4 hours. Let stand at room temperature for 20 to 30 minutes before serving. Garnish with whipped cream, if desired.
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    • Hi Charlotte,

      Thank you for your question!

      This recipe uses unsweetened coconut cream. The confectioners’ sugar adds all the sweetness the pie filling needs.

      Happy baking!


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