Icebox Key lime pie from Cook’s Country Magazine Special Issue: Best-Ever Recipes (2015): Special Collector’s Edition (page 91) by Editors of Cook's Country Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbuhler on March 26, 2023

    I love this pie! It is so easy to put together and it is an awesome version of key lime pie that doesn't need to be baked (crust needs to be baked, but the filling sets in the fridge) which makes it perfect for summer, and it doesn't have any eggs, so there are no concerns about consuming raw eggs. This has an intense lime flavor that has just the right amount of sweetness. I used regular limes, but key limes can be used. I've made this filling before to fill eclairs and cream puffs, but this is my first time making as a pie. I made it for a work potluck for my husband and it received rave reviews! It set perfectly and it wasn't too gelatinous...just smooth and creamy! I will definitely make this again!

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