Lime cracker pie recipe
This ice box cake has the spirit of a key lime pie and can be layered up in 10 minutes (if you’re not too precious about lining things neatly), then sent to the refrigerator to meld into a glorious tart-sweet-creamy-cakey pudding. But it has a salty secret: its structure comes from Ritz crackers.
Recipe reprinted with permission from Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake by Kristen Miglore, copyright © 2018. Recipe by J. Kenji López-Alt. Published by Ten Speed Press, an imprint of Penguin Random House. Photography by James Ransom © 2018.
Ingredients
- 2 cans (400ml/14oz) sweetened condensed milk
- 470 ml double cream (heavy cream)
- 1 tbsp finely grated lime zest, plus more for serving
- 120 ml freshly squeezed lime juice (from about 8 limes)
- 285 g Ritz crackers (85 crackers, from about 3 sleeves)
Details
- Cuisine: American
- Recipe Type: Pie
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 8
Step-by-step
- Whisk together the condensed milk and double (heavy) cream in a large bowl until combined. Add the lime zest and juice and whisk until thickened, about 1 minute.
- Spread 240g (8oz) of the condensed milk mixture on the bottom of a deep-dish pie plate, an 28cm (11 inch) oval casserole, or a similar large shallow dish.
- Top with a single layer of Ritz crackers. Repeat, alternating layers of filling and crackers, until the dish is full, finishing with a layer of filling.
- Cover and refrigerate for at least 2 hours or overnight—the longer you wait, the more the crackers will soften and meld with the filling. Serve cold, zesting more fresh lime over the top, if you like.
Recipe reprinted with permission from Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake by Kristen Miglore, copyright © 2018. Recipe by J. Kenji López-Alt. Published by Ten Speed Press, an imprint of Penguin Random House. Photography by James Ransom © 2018.
You might also like:
Chocolate, marshmallow & biscuit fridge cake