10 Minute Lime Cracker Pie Food

10-MINUTE LIME CRACKER PIE

Steps:

• Combine condensed milk and heavy cream in a large bowl.
• Add lime juice and whisk until thickened, about 1 minute.
• Spread 1 cup filling on bottom of deep dish pie plate or 11 inch oval casserole.
• Top with a single layer of Ritz cracker.
• Repeat steps, alternating layers of filling and crackers until pie plate is full, finish with a layer of filling.
• Sprinkle with grated lime peel.
• Refrigerate cover with plastic wrap overnight.

10-MINUTE LIME PIE

Steps:

• Combine condensed milk and heavy cream in a large bowl.
• Add lime juice and whisk until thickened, about 1 minute.
• Spread 1 cup filling on bottom of deep-dish pie plate.
• Top with single layer of Ritz crackers.
• Repeat, alternating layers of filling and crackers until pie plate is full. Finish with a layer of filling. For that layer, mix half of the lime zest into the "batter".
• Sprinkle with the remaining grated lime zest.
• Refrigerate overnight. Keep refrigerated until serving.
• Note: Original recipe called for 1/2 cup juice but I found it better with more. I also only needed 6 limes to provide the juice I needed. Club crackers can stand-in for Ritz.

KEY LIME PIE WITH BUTTER CRACKER CRUST

Steps:

• For the crust: Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Butter a 9-inch pie plate. Put the crackers in a food processor and pulse until they form fine crumbs. Add the butter, sugar and egg white and pulse until the mixture comes together like wet sand (it should hold together when pinched). Transfer to the prepared pie plate and press evenly into the bottom and up the sides. Bake until lightly golden, about 10 minutes. Let cool completely.
• For the filling: Whisk together the condensed milk, lime juice, salt and egg yolks in a medium bowl. Pour into the cooked pie shell and bake until the filling is set and only slightly jiggles in the center, 18 to 20 minutes. Let cool completely at room temperature and then refrigerate, loosely covered with plastic wrap, until chilled, about 2 hours or up to overnight.
• Prepare the garnish: Use a citrus zester to make strips of zest. Then cut away all of the peel and white pith (save the other half for another use). Cut the lime "meat" into small chunks.
• Fill a piping bag fitted with a star tip with whipped cream. Pipe mounds of whipped cream around the edges of the pie and decorate with chunks of lime and zest. Serve immediately or return to the refrigerator to chill until serving.