A super tangy icebox pie made with lime juice, lime zest and a packet of lime Kool-Aid. This one is made in a pretzel crust, but a homemade or commercial graham cracker crust works great too! Substitute lemon for lemon icebox.
Lime Icebox Pie
I love a super easy icebox pie!
This recipe is based on a pie from the Kraft Food & Family magazine a few years back. If you like tangy, you are gonna love this!!
And, hopefully this will invoke thoughts of summertime and the hot summer sun, swimming pools and beaches {and maybe even cabana boys} and little fruity umbrella drinks for those of you suffering the odd temperament of Mother Nature.
Here are the cast of characters.
You'll need some ground up pretzels, a can of condensed milk, 3 limes, some butter, some sugar, some Cool Whip and of course, the guest of honor - a pack of unsweetened, Lemon-Lime Kool-Aid.
First, let's start with the crust. We're makin' a crust out of pretzels! Grind up some pretzels in the food processor until they are fairly fine. If you don't have a food processor, just mash 'em up in a zipper bag with a rolling pin. To that add some sugar.
And some melted butter.
And press into a glass pie plate. Stick that in the freezer until you need it. I actually pressed this out a little more than it looks. What I do is press all around and then push the edges down and start pressing all over again. I guess I forgot to take another picture, but if you look below where I fill it, you'll see it's more up to the rim.
Pour the sweetened condensed milk into a medium sized bowl, and add the contents of the Lemon-Lime Kool-Aid packet.
Then the lime juice.
And stir until well blended.
Don't forget the zest!
Don't you just love seein' those little specks of green?
Remove about 1/2 cup of the Cool Whip and set that aside. You'll return that to the tub in a sec and put it in the fridge for later.
Add the remaining Cool Whip to the lime mixture.
And gently fold it in, pulling the mixture from the bottom to the top repeatedly, until it is well blended. Don't beat it! You don't want to deflate the Cool Whip - you want to retain it's fluffy texture.
Makes you just want to stick a spoon in it doesn't it?
Now just dump the mixture into your frozen pie shell.
And spread it evenly around.
I like to take the tip of the spatula and do little swirls around the top, working from the outside toward the inside. Course that's optional {smile} and you don't have to. But it is kinda cute.
Now, just stick the pie in the freezer and let is sit till dinnertime, oh, about 4 or 5 hours maybe, or overnight is even better.
And you can always just make a refreshing pitcher too...
Cheers!!
Mmmmmmm... now does this not just speak to spring and sumer y'all?
For more of my favorite pies, check out this collection on my Pinterest page!
Unable to view the printable below on your device? Tap/click here.
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste post or recipe text to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums, or any print medium, without explicit prior permission. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.
