j kenji lopez alt s 10 minute lime cracker pie
Quick & Easy
J Kenji Lopez-Alt s 10 Minute Lime Cracker Pie
This icebox 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.
Ingredients
- 2 (14-ounce/396ml) cans sweetened condensed milk
- 2 cups (470g) heavy cream
- 1 tablespoon finely grated lime zest, plus more for serving
- 1/2 cup (120g) freshly squeezed lime juice (from about 8 limes)
- 10 ounces (285g) ritz crackers (85 crackers, from about 3 sleeves)
Directions
- Whisk together the condensed milk and heavy cream in a large bowl until combined. Add the lime zest and juice and whisk until thickened, about 1 minute.
- Spread 1 cup (240ml) of the condensed milk mixture on the bottom of a deep-dish pie plate, an 11-inch (28cm) 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.
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