Best 5 Key Lime Buttermilk Icebox Pie Recipes

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Indulge in the delightful Key lime buttermilk icebox pie, a cool and creamy dessert that offers a harmonious blend of tangy key lime and smooth buttermilk flavors. This no-bake pie boasts a crisp graham cracker crust, a velvety filling made from key lime juice, buttermilk, sugar, and cream, and a fluffy whipped cream topping. With its vibrant green hue and irresistible taste, this pie is a perfect treat for any occasion.

Elevate your culinary skills with two additional recipes featured in this article. Learn how to make a classic key lime pie, a timeless dessert that showcases the unique tanginess of key limes in a creamy filling encased in a buttery graham cracker crust. If you prefer a no-churn ice cream, try the key lime buttermilk ice cream recipe. This frozen treat combines the flavors of key lime and buttermilk in a smooth and refreshing dessert.

Each recipe includes step-by-step instructions, detailed ingredient lists, and helpful tips to ensure your baking journey is a success. Embrace the delightful flavors of key lime and buttermilk in these delectable sweet treats.

Check out the recipes below so you can choose the best recipe for yourself!

KEY LIME BUTTERMILK ICEBOX PIE RECIPE - (4.3/5)



Key Lime Buttermilk Icebox Pie Recipe - (4.3/5) image

Provided by LRay

Number Of Ingredients 14

FILLING:
1 (14-ounce) can sweetened condensed milk
1 tablespoon loosely packed lemon zest
1/2 cup key lime juice
3 large egg yolks
1/4 cup buttermilk
Vegetable cooking spray
Sweetened whipped cream
CRUST:
1 1/2 cups crushed cookies or crackers, such as: vanilla wafers, graham crackers, gingersnaps, saltine crackers, or round buttery crackers
1/4 cup sugar
1 teaspoon kosher salt (omit when using buttery crackers or saltines)
6 tablespoons butter, melted
Vegetable cooking spray

Steps:

  • Preheat oven to 325°F. Make the crust: Process crushed cookies or crackers, sugar, and (if used) salt in a food processor until finely crushed and well combined. Add melted butter, and process until thoroughly combined. Press on bottom, up sides, and onto lip of a lightly greased (with cooking spray) 9-inch regular pie plate or 9-inch deep-dish pie plate. Freeze 30 minutes to 1 hour or while preparing fillings. Make the filling: Whisk together first 3 ingredients for the filling in a bowl. Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust. Bake at 325° for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours. Top with sweetened whipped cream.

ICEBOX KEY LIME PIE



Icebox Key Lime Pie image

This recipe, originally from Chef Diane Unger, is unique in that contains no raw eggs, which used to be a standard ingredient for the pie. Since raw eggs are now a "no-no'" here's a tested way to produce a lime pie as bright and custard-like as the original, without using eggs. Garnish with a thinly sliced fresh lime "wheel" and wait for your guests to be "wowed." A great ending for a meal year around, but particularly during the warm summer months. Note: Do not be tempted to use bottled lime juice, which lacks depth of flavor. Also, use the larger Persian Limes...not the true Key Limes. It would take about 40 of the little Key Limes to yield a cup of juice!

Provided by GREG IN SAN DIEGO

Categories     Pie

Time 3h40m

Yield 8-10 serving(s)

Number Of Ingredients 11

8 whole graham crackers, broken into small pieces
2 tablespoons sugar
5 tablespoons unsalted butter, melted
1/4 cup sugar
1 tablespoon grated lime zest
8 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup vanilla instant pudding mix
1 1/4 teaspoons unflavored gelatin
1 cup fresh lime juice (from 6 to 8 limes)
1 teaspoon vanilla extract

Steps:

  • For the crust:.
  • Adjust oven rack to middle position and heat oven to 350 degrees.
  • Pulse crackers and sugar in food processor until finely ground.
  • Add melted butter in steady stream, while pulsing, until crumbs resemble damp sand.
  • Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of a 9 inch pie plate.
  • Bake until fragrant and browned around edges, 12 to 14 minutes.
  • Cool completely.
  • For the filling:.
  • Process sugar and zest in food processor until sugar turns bright green, about 30 seconds.
  • Add cream cheese and process until combined, about 30 seconds.
  • Add condensed milk and pudding mix and process until smooth, about 30 seconds.
  • Scrape down sides of bowl.
  • Stir gelatin and 2 tablespoons lime juice in small bowl.
  • Heat in microwave for 15 seconds.
  • Stir until dissolved.
  • With machine running, pour gelatin mixture, remaining lime juice and vanilla through feed tube and mix until thoroughly combined, about 30 seconds.
  • Pour filling into cooled crust, cover with plastic and refrigerate at least 3 hours or up to 2 days.
  • To serve, let pie sit at room temperature for 10 minutes before slicing and garnishing.

Nutrition Facts : Calories 396.3, Fat 22, SaturatedFat 12.9, Cholesterol 67.2, Sodium 190, Carbohydrate 45.5, Fiber 0.3, Sugar 40, Protein 6.6

KEY LIME PIE VI



Key Lime Pie VI image

A Key Lime Pie made without sweetened condensed milk. It really enhances the flavor of the lime.

Provided by JACLYN

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Key Lime Pie Recipes

Yield 8

Number Of Ingredients 12

1 cup white sugar
¼ cup all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
2 cups water
3 eggs
1 tablespoon butter
¼ cup key lime juice
1 tablespoon grated lime zest
1 (9 inch) pie crust, baked
¼ teaspoon cream of tartar
6 tablespoons white sugar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Separate the eggs. Beat the egg yolks and set the whites aside.
  • Combine the 1 cup white sugar, flour, cornstarch and salt in a saucepan. Gradually stir in the water. Cook over medium heat until thickened.
  • Gradually stir the cooked sugar mixture into the beaten egg yolks, beating constantly. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Stir in the butter, lime juice and lime zest. Let mixture cool slightly.
  • Beat egg whites until light and frothy. Add the cream of tartar and continue beating until stiff peaks form. Gradually beat in the remaining 6 tablespoons white sugar and beat until the meringue is stiff and glossy.
  • Pour the lime filling into the prepared pie shell. Then pile the meringue on top, spreading it until it touches the edges of the pastry to prevent the meringue from shrinking. Bake pie at 425 degrees F (220 degrees C) for 5 to 6 minutes or until meringue top is golden brown.

Nutrition Facts : Calories 281.8 calories, Carbohydrate 48.9 g, Cholesterol 73.6 mg, Fat 8.5 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 211.7 mg, Sugar 35.3 g

EASY KEY LIME PIE I



Easy Key Lime Pie I image

This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Quick and Easy Category. Garnish each piece with a slice of lime and a dollop of whipped cream or whipped topping if you like.

Provided by DINNER2

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Key Lime Pie Recipes

Time 35m

Yield 8

Number Of Ingredients 4

5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
½ cup key lime juice
1 (9 inch) prepared graham cracker crust

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
  • Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 45.5 g, Cholesterol 144.7 mg, Fat 13.6 g, Fiber 0.5 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 217.4 mg, Sugar 37 g

ICEBOX KEY LIME PIE RECIPE



Icebox Key Lime Pie Recipe image

Provided by mz0926

Number Of Ingredients 11

Crust 8 whole graham crackers, broken into smaller pieces
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Filling 1/4 cup sugar
1 tablespoon grated lime zest
8 ounces cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/3 cup instant vanilla pudding mix
1 1/4 teaspoons unflavored gelatin
1 cup fresh lime juice from 6 to 8 limes
1 teaspoon vanilla extract

Steps:

  • 1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse crackers and sugar in food processor until finely ground. Add melted butter in steady stream while pulsing until crumbs resemble damp sand. Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of 9-inch pie plate. Bake until fragrant and browned around edges, 12 to 14 minutes. Cool completely. 2. For the filling: Process sugar and zest in food processor until sugar turns bright green, about 30 seconds. Add cream cheese and process until combined, about 30 seconds. Add condensed milk and pudding mix and process until smooth, about 30 seconds. Scrape down sides of bowl. Stir gelatin and 2 tablespoons lime juice in small bowl. Heat in microwave for 15 seconds; stir until dissolved. With machine running, pour gelatin mixture, remaining lime juice, and vanilla through feed tube and mix until thoroughly combined, about 30 seconds. 3. Pour filling into cooled crust, cover with plastic, and refrigerate at least 3 hours or up to 2 days. To serve, let pie sit at room temperature for 10 minutes before slicing.

Tips:

  • Use fresh key limes: Fresh key limes provide the best flavor for this pie. If you can't find key limes, you can substitute regular limes, but the flavor will be slightly different.
  • Make sure the buttermilk is cold: Cold buttermilk helps to thicken the pie filling and gives it a smooth texture.
  • Don't overmix the pie filling: Overmixing the pie filling can make it tough. Stir the filling just until the ingredients are combined.
  • Chill the pie before serving: Chilling the pie for at least 4 hours, or overnight, allows the flavors to meld and the pie to set properly.
  • Serve the pie with whipped cream or ice cream: Whipped cream or ice cream is the perfect accompaniment to this pie.

Conclusion:

This key lime buttermilk icebox pie is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be made ahead of time, making it a great option for busy weeknights or weekend gatherings. The creamy, tangy filling is perfectly complemented by the graham cracker crust, and the pie is sure to be a hit with everyone who tries it.

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