Key Lime, graham crackers, white chocolate, butter, macadamia nuts, cream cheese, crushed pretzels, and no oven required – need I say more? It’s like the tropics southern style and let me tell you it’s a divine combination.
Key Lime Ice Box Pie
Who would have thought making a cold pie in a cast iron skillet would be a thing…but I’m here to tell y’all…It. Is. A. Thing! A big yummy Thang!!!
Southern Cast Iron Inspiration
I bought this magazine, Southern Cast Iron, about 2 months ago and haven’t put it down since. I just love it when I find a new source of inspiration especially one with southern roots because food from the south made by a true southern cook (east Texas Warners specifically) is by far the best food on the planet!
Just like my aunts to my cousins, my east Texan mom passed down the southern skill set of cooking the “right” way. Unfortunately for the waist line that almost innate southern talent comes a highly refined sweet tooth; am I right Mary?
Easy Key Lime Cast Iron Pie Crust
My cooking technique, a little of this and a little more of that, does not lend itself to ever following a recipe exactly, so of course, I didn’t do it here. A little more texture was added to the crust with the macadamia nuts. Using a zester, zest about a half a lime (regular lime not key lime) and instead of 1 cup of crushed pretzels I cut it back to 1/2.
I must say the crust is my favorite part of this pie and could be used for almost any citrus flavor not just key lime.Jump to Recipe!
It takes about 14 graham cracker rectangles to make 2 cups of crushed crackers.
How to Make Key Lime Graham Cracker Crust
- Crush the graham crackers, macadamia nuts, and pretzels in the blender (all separate) and transfer to a medium mixing bowl.
- Stir the sugar into the crumb mixture and then add the melted butter. Mix until all ingredients are wet and malleable.
- Spray your cast iron skillet (a glass dish can be substituted) with oil and pour the crust ingredients into the middle of the pan…start pressing to form a uniform crust on the bottom and sides of the pan (bottom of a drinking glass works really well).
- Place in the freezer for at least 30 mins. The cast iron makes the crust super cold and super crunchy!
Little Red Skillet
This little red skillet was the first cooking utensil my mom ever gave me more than 30 years ago:) Do you ever get over missing your mom? This cute little pan is really a 8.5″ pan not 10″ like the recipe calls for so my crust was a little thicker, but who cares, the more crust the better!
Easy and Delish Key Lime Pie Filling
Next, whip up the filling!
- Take the cool whip out of the freezer to thaws lightly.
- While it’s thawing beat the cheese for a minute then add the rest of the filling ingredients except the whip.
- Mix it all up until combined then fold in the slightly thawed cool whip.
- Then add chopped up white chocolate morsels…Ha, Ha not following directions…again.
- Spread mixture on top of the crust, sprinkle lime zest over, cover loosely with plastic wrap, and freeze for at least 6 hours or until firm.
Mix it up!
- Blend a handful of pretzels and white chocolate chips in blender until crumbly.
- Sprinkle on thawed pie and place lime slices in a decorative pattern…if you’re decorative…or just serve it without if you’re not feeling it:)
Wallah! You are done!
Now it’s time to sit back and soak in all the hmmms, yummmms, and awesomeness of the moment. Get ready to be showered with love and affection for the rest of the day.
I surely don’t take credit for thinking up this wonderful dish but will take full responsibility for raising your cooking awareness to the art of cast iron desserting.
If you stumble across this addition of Southern Cast Iron magazine, buy it; its a winner! They also have a website that you can visit for more delicious recipes and different ways to cook with cast iron!
Disclaimer: Clicking on the informative,interesting, and helpful advertisements in this post will result in a very small residual for this blog so please feel free to click away:) Hey, I am not affiliated with the magazine mentioned above, although I really like it, I do not represent them in anyway.
More Yummies From The Contractor’s Castle
Crazy Good Lemon Bars
Cast Iron Orange Dreamsickle Icebox Pie
Chocolate Covered Cherry Oatmeal Cookie Bars
Red White and Blueberry Cookies
Key Lime Chocolate Chip Cookies
Cast Iron Key Lime Chilled Out Pie
Delicious, refreshing, chilled out pie! Perfect for any occasion!
- 2 cups crushed graham crackers
- 1/2 cup crushed pretzels
- 1/2 cup macadamia nuts finely chopped
- 1/4 cup sugar
- 1 tbls lime zest more to taste
- 3/4 cup unsalted butter plus 2 tbls
- 1 1/2 cup packages cream cheese softened
- 2/3 cup confectioners' sugar
- 1/4 cup bottled Key Lime juice more to taste
- 1 tsp orange zest more to taste
- 1/4 cup fresh orange juice
- 1 tbls lime zest more to taste
- 1 handful white chocolate chips optional
- 5 cup frozen whipped topping, one big tub thawed
- 1 handful pretzels, crushed
- 1 handful white chocolate chips, finely chopped
- more lime zest optional
- lime slices optional
Mix crushed crackers, pretzels, nuts, 1 tbls lime zest and sugar together. Add melted butter. stir until everything is wet. Dump into greased cast iron skillet and press into bottom and sides to form a crust. Freeze for at least 30 minutes.
Blend with mixer cream cheese and confectioners' sugar. Add Key Lime juice, orange zest, orange juice, and 1 tbls of lime zest (or more to taste). Make sure it is all well incorporated. Throw in a handful of white chocolate chips (optional). Fold in thawed whipped topping.
Pour in filling mixture, sprinkle lime zest on top and freeze for 5 hours or until really firm.
Mix crushed pretzels, white chocolate chips, and more lime zest (if desired) together and sprinkle on thawed pie. Decorate with lime slices (optional). Cut, Serve, and Smile!
Key Lime Icebox Pie from Southern Cast Iron