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10-Minute Lime Cracker Pie

 

From J. Kenji López-Alt:

https://food52.com/recipes/77731-j-kenji-lopez-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)
  1. 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.
  2. 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.

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