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.
This recipe was excerpted from Dam Good Sweet.
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.
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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!
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