Icebox Key Lime Pie

Stop it, stop it, stop it. Whatever you are doing, or were about to do, stop it and make this pie.I have moved it to the front of a long queue of worthy recipes so you can have it immediately because it is THE BEST key lime pie you'll ever have (probably) and THE BEST key lime pie you'll ever make (definitely.) I took it to a family BBQ (which explains why the pics are rushed; once this was cut, people wanted their pieces NOW), and it received rave reviews. Even my aunt, who loves key lime pie, said this rivaled her very favorite from California Pizza Kitchen.

The best key lime pie I'd ever had, until now, was from Steve's Authentic Key Lime Pies in Brooklyn. What can I say? It was delicious and authentic. I admit mine below was made with Mexican limes from the grocery store. But without doing a side-by-side taste test comparison, I'd say this baby is just as good as Steve's, and certainly more accessible. You will wow and amaze anyone you make it for, especially yourself.

I saw this made on PBS's Cook's Country TV. We all know I love Cook's Country magazine, and on occasion I catch their show. Was I ever lucky to see this one. Not that you have to see it to make it - the directions are straightforward and you just do it all in the food processor - no stovetop cooking; the thickening is done by agents in the pudding and gelatin in the refrigerator, or "icebox" (hence the name.) I had never bought unflavored gelatin before, but it's right where you would expect, next to the Jello and pudding at the store.

This amazing pie has got that rich tart-sweetness and a smooth but substantial silkiness your tongue will love. So so so good. So just stop it and go make you some!

Icebox Key Lime Pie

Crust:8 whole graham crackers , broken into smaller pieces
2 T sugar
5 T unsalted butter , melted

Filling:1/4 cup sugar
1 T grated lime zest
8 oz. cream cheese , softened
1 (14-ounce) can sweetened condensed milk
1/3 cup instant vanilla pudding mix
1 1/4 teaspoons unflavored gelatin
1 cup fresh lime juice from 6 to 8 limes
1 teaspoon vanilla extract

1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse crackers and sugar in food processor until finely ground. Add melted butter in steady stream while pulsing until crumbs resemble damp sand. Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of 9-inch pie plate. Bake until fragrant and browned around edges, 12 to 14 minutes. Cool completely.

2. For the filling: Process sugar and zest in food processor until sugar turns bright green, about 30 seconds. Add cream cheese and process until combined, about 30 seconds. Add condensed milk and pudding mix and process until smooth, about 30 seconds. Scrape down sides of bowl. Stir gelatin and 2 tablespoons lime juice in small bowl. Heat in microwave for 15 seconds; stir until dissolved. With machine running, pour gelatin mixture, remaining lime juice, and vanilla through feed tube and mix until thoroughly combined, about 30 seconds.

3. Pour filling into cooled crust, cover with plastic, and refrigerate at least 3 hours or up to 2 days. To serve, let pie sit at room temperature for 10 minutes before slicing.

Recipe from CooksCountryTV.com