Classic Key lime pie gets a spicy upgrade with our Gingersnap Crust flecked with crystallized ginger. The filling gets extra volume and its whipped consistency from a trio of creamy ingredients: coconut cream, crème fraîche, and whipped cream. True to the original, this icebox pie is bursting with tangy, sweet-tart Key lime flavor.
Icebox Key Lime Pie
- 1½ cups (360 grams) coconut cream
- ½ cup (120 grams) Key lime juice
- 8 ounces (225 grams) cream cheese, softened
- 1 cup (120 grams) confectioners’ sugar
- ½ cup (120 grams) crème fraîche
- ¾ cup (180 grams) heavy whipping cream
- Gingersnap Crust (recipe follows)
- Garnish: fresh limes
- In a small bowl, whisk together coconut cream and Key lime juice; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-high speed until creamy, about 3 minutes. Add confectioners’ sugar and crème fraîche, beating until smooth. With mixer on low speed, add coconut-lime mixture, beating to combine. Transfer to a large bowl; set aside.
- Using the whisk attachment, beat cream at medium-high speed until stiff peaks form. Add one-third of whipped cream to cream cheese mixture, and whisk until smooth. Whisk in remaining whipped cream. Spoon mixture into prepared Gingersnap Crust until mixture is even with top of crust. Freeze for at least 4 hours or overnight.
- Let pie stand at room temperature for 15 minutes before serving. Garnish with limes, if desired.
- 2¾ cups (358 grams) ground gingersnap cookies
- ¼ cup plus 3 tablespoons (99 grams) unsalted butter, melted
- 3 tablespoons (42 grams) firmly packed light brown sugar
- 3 tablespoons (33 grams) crystallized ginger, finely chopped
- Preheat oven to 350°F (180°C).
- In a medium bowl, stir together all ingredients. Firmly press mixture into bottom and completely up sides of a 9-inch deep-dish pie dish.
- Bake for 10 to 12 minutes. Let cool completely.