No-Churn Lime Ice Cream Pie (No Ice Cream Maker Required) Recipe

1. 1

   Heat oven to 375 u00b0F with an oven rack in the middle position. In a food processor, pulse graham crackers with sugar and salt until they form a fine powder. Pour in butter and pulse until crumbs become a coarse meal, scraping down sides of the bowl as needed.

2. 2

   Transfer crumbs to pie plate or tart pan and press into sides and against bottom for an even thickness all over. Refrigerate for 15 minutes, then bake until crust darkens in color and smells slightly nutty, about 15 minutes. Remove from oven and cool completely, then store in freezer until ready to fill with ice cream.

3. 3

   In a medium mixing bowl, whisk together lime juice, zest, condensed milk, and cream. Stir until mixture thickens, about 1 minute, and add salt to taste.

4. 4

   Pour ice cream base into to pie crust, spreading it evenly across with a rubber spatula, then chill in freezer until firm, 2 to 3 hours. Let pie sit out on counter for 5 minutes before serving, then garnish with lime zest and serve.

* Per serving · 4 servings · Values may vary.