In full disclosure, I saw Genius Recipes’s “J. Kenji López-Alt’s Ten Minute Lime Cracker Pie” on the food52.com website, and my mouth started watering. Yes, there’s a lot of name dropping going on right now, but as much as I like credit for my recipes being given (and you know who you are) I think it only proper to give credit where credit is due when I see and present a recipe I have found for you guys. Now, I did change some few minor details to meet my likes, and I fully expect you to do the same when it comes to my recipes.
So icebox cakes can be anything you want them to be, and along as there is a cookie or cracker layer, along with a cream-custard- or curd layer. I have made two other icebox cakes before (just do a search on my website) and they are not only easy to make but deliciously light and flavorful as well. The fun component in this recipe is using RITZ brand crackers for the “cookie” portion of this icebox pie. Club Crackers would also be a great choice… Maybe saltines if I were doing an icebox pie with caramel for a “salted caramel” option.
Anyway, check this out and get ready for something delicious. I changed a few amounts, used key limes instead of regular limes which you may also do. In the middle of making I thought a pink grapefruit version would be nice as well… I’ll have to try that with Club Crackers!
The Key-Lime Ritz Icebox Cake (Scotty’s Version)
1-quart heavy whipping cream
3 - 14.5-ounce Sweetened Condensed Milk
1 cup fresh Key- Lime juice
11 ounces (around 100 crackers) Ritz Fresh Stack Crackers
2 teaspoons fresh Key Lime zest, divided
In a large mixing bowl and using a hand whisk, pour in the heavy whipping cream followed with the three cans of sweetened condensed milk. Mix thoroughly to combine.
Pour in the key lime juice, along with 1 teaspoon of key lime zest, slowly while mixing. You will notice the mixture starts to thicken … this is a good thing. Mix all of the juice in and mix well.
In the bottom of a deep dish pie plate, or some sort of deep high sided dish that you can layer in crackers and cream, add a layer of the Ritz crackers. Remember the more crackers you add, and the longer this icebox pie sets, the more layering of soft “cake-like” layers you will have.
After a layer of crackers, add a cup or two of the key lime cream. Add a layer of crackers on top of that, and continue the process until you’re out of cream. Make sure each cream later is smooth and even, reaching all sides and corners. End with the last layer, the top layer, being the key lime cream.
Sprinkle the top with the last teaspoon of key lime zest. Over the dish with plastic wrap, and chill in the refrigerator at least three hours. Overnight is ideal for a more cake-like ending.
Serve by scooping or cutting out a piece of the icebox cake. Dip any remaining Ritz crackers in melted bittersweet chocolate for a key lime-chocolate treat, and present on top as a garnish to this icebox cake! Enjoy!