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
- 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.
- In a medium bowl, whisk together coconut cream and lime zest and juice. Set aside.
- 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.
- 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.