Yield: Makes one 9-inch pie.
This icebox pie, excerpted from David Guas and Raquel Pelzel’s cookbook, DamGoodSweet, is simple and quick, plus it keeps in the freezer for over a week; it’s a great dessert to make ahead for a dinner party. For a creamy key lime pie-like texture, let it sit out for 10 or 15 minutes before slicing.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Heat the oven to 325°F. To make the crust, break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn’t be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn’t crumbly and holds its shape when you squeeze it, about twelve 1-second pulses. Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.
Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.
Pour the heavy cream in the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners’ sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1-1/2 minutes.
Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan’s sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week.
We live on our boat in the Carribean for 6months every year and supplies tend to be hit and miss. I found everything I needed and it turned out perfectly! There were only four of us for dinner, so we were delighted to have leftovers, which were as good as freshly made!
DELICIOUS!! I agree with a previous reviewer, this is easy for someone not reading impaired, and why rate a recipe you have never tried? This is awesome and so easy! I have made it 6 times for various occasions and there is never any left. No complaints of too rich. I have passed this recipe on to many guests.
I made this icebox pie, and it is delicious. I did not think it was too rich, but perhaps I cut smaller pieces. The recipe is easy to follow for those not reading impaired (condensed vs evaporated milk), and keeps fabulously.
I actually MADE this recipe! My boyfriend found it too rich, so we didn't use the chantilly cream. IT is very good and easy to make. I have since found several recipes that use less egg yolk, etc., so I might try those so it isn't so rich. Great tart flavor, very creamy texture-yum!
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?