10 Minute Lime Cracker Pie Recipes

10-MINUTE LIME CRACKER PIE

Steps:

• Combine condensed milk and heavy cream in a large bowl.
• Add lime juice and whisk until thickened, about 1 minute.
• Spread 1 cup filling on bottom of deep dish pie plate or 11 inch oval casserole.
• Top with a single layer of Ritz cracker.
• Repeat steps, alternating layers of filling and crackers until pie plate is full, finish with a layer of filling.
• Sprinkle with grated lime peel.
• Refrigerate cover with plastic wrap overnight.

10-MINUTE LIME PIE

Steps:

• Combine condensed milk and heavy cream in a large bowl.
• Add lime juice and whisk until thickened, about 1 minute.
• Spread 1 cup filling on bottom of deep-dish pie plate.
• Top with single layer of Ritz crackers.
• Repeat, alternating layers of filling and crackers until pie plate is full. Finish with a layer of filling. For that layer, mix half of the lime zest into the "batter".
• Sprinkle with the remaining grated lime zest.
• Refrigerate overnight. Keep refrigerated until serving.
• Note: Original recipe called for 1/2 cup juice but I found it better with more. I also only needed 6 limes to provide the juice I needed. Club crackers can stand-in for Ritz.

5-INGREDIENT KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Process graham crackers in a food processor; the finer the crumbs, the more the crust will stick together. Transfer to a bowl and mix with melted butter. Press and mold mixture into a 9-inch pie pan.
• Bake in the preheated oven for 10 to 12 minutes. Remove from the oven and let cool for 15 minutes. Leave the oven on.
• While the crust is cooling, combine condensed milk and egg yolks in a bowl; whisk until fully blended and no yolks are visible in the mixture. Slowly pour in Key lime juice while stirring until combined. Pour into the cooled crust.
• Return to the oven and bake until filling is firm to the touch and only slightly jiggly in the center, 10 to 15 minutes. Cool to room temperature before serving.

FROSTY LIME PIE

Steps:

• Heat oven to 350 degrees.
• Make the crust: Place the graham cracker crumbs, sugar and salt in a bowl. Add the butter and work with a wooden spoon (or your fingers) to blend well. Press the mixture evenly into a 9-inch pie plate with your fingertips, or use an 8-inch pie plate to press down the mixture. Transfer to oven and bake 10 minutes. Cool to room temperature.
• Make the filling: Beat the yolks in the bowl of a stand mixer until very thick. Gradually beat in half the sugar until mixture is very pale and thick and forms a rope when dropped from the beater.
• Stir in the lime juice and zest and transfer to a double boiler. Heat over over simmering water, stirring until mixture coats the back of a spoon. Do not allow to boil. Transfer to a large bowl and let cool to room temperature.
• Once the yolk mixture reaches room temperature, beat the egg whites with the salt in a separate bowl until soft peaks form. Gradually beat in the remaining sugar until mixture is stiff and shiny. Stir a third of this meringue mixture into the cooled yolk mixture. Fold in remaining meringue mixture until evenly distributed.
• Turn the mixture out into the cooled graham cracker pie shell and bake 15 minutes, or until lightly tinged with brown. Let cool.
• Transfer the pie to the refrigerator and let chill thoroughly, uncovered, then transfer to the freezer. Freeze at least 8 hours or overnight. Once it is frozen, cover with plastic wrap and keep frozen until just before serving.
• Remove from the freezer 10 minutes before serving. Cover with the whipped cream and garnish with lime slices dipped in sugar or fresh strawberries.