Desserts
Lime Icebox Pie
Creamy and refreshing, this chilly edition of a classic is the perfect end to a warm summer day. As a bonus, Lime Icebox Pie can be made the night before.
Ingredients
Five-Minute Morning Prep
Prepare the crust in the morning and keep in the freezer.
Instructions
Mix together vanilla wafer crumbs, granulated sugar, and ginger in a large bowl. 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.
Whisk together coconut cream and lime zest and juice in a medium bowl. Set aside.
Beat cream cheese at high speed until creamy, about 2 minutes in the bowl of a stand mixer fitted with the paddle attachment. 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 the 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. Top with whipped cream, if desired.