J. Kenji López-Alt’S Ten-Minute Lime Cracker Pie
- 2 (14-ounce/396ml) cans sweetened condensed milk
- 2 cups (470g) heavy cream
- 1 tablespoon finely grated lime zest, plus more for serving
- 1/2 cup (120g) freshly squeezed lime juice (from about 8 limes)
- 10 ounces (285g) Ritz crackers (85 crackers, from about 3 sleeves)
- Whisk together the condensed milk and heavy cream in a large bowl until combined. Add the lime zest and juice and whisk until thickened, about 1 minute.
- Spread 1 cup (240ml) of the condensed milk mixture on the bottom of a deep-dish pie plate, an 11-inch (28cm) oval casserole, or a similar large shallow dish. Top with a single layer of Ritz crackers. Repeat, alternating layers of filling and crackers, until the dish is full, finishing with a layer of filling. Cover and refrigerate for at least 2 hours or overnight-the longer you wait, the more the crackers will soften and meld with the filling. Serve cold, zesting more fresh lime over the top, if you like.
condensed milk, heavy cream, lime zest, freshly squeezed lime juice
Taken from food52.com/recipes/77731-j-kenji-lopez-alt-s-ten-minute-lime-cracker-pie (may not work)