Strawberry-Lime Icebox Pie

The tangy, creamy lime filling is crowned with glistening whole strawberries and glazed with strawberry jelly. Once assembled and chilled, this pie is ready to party—no other accompaniment required. Stunning!


1 1/4 cups graham cracker crumbs
1 tablespoon sugar
1 teaspoon grated lime peel
5 tablespoons unsalted butter, melted


1 (14-oz.) can sweetened condensed milk
2/3 cup lime juice
3 egg yolks
1 1/2 teaspoons grated lime peel


28 whole strawberries (about 1 1/2 lb.)
2 tablespoons strawberry jelly, melted

1. Heat oven to 350°F. Combine all crust ingredients, except butter, in medium bowl; stir in butter until moistened. Press into bottom and up sides of 9-inch pie pan. Bake 6 minutes or until slightly darker in color. Cool on wire rack 10 minutes while preparing filling.

2. Whisk sweetened condensed milk and lime juice in medium bowl until blended; whisk in egg yolks and 1 1/2 teaspoons lime peel. Pour into slightly cooled crust.

3. Bake 20 minutes or until center is set. Cool completely on wire rack. Refrigerate, uncovered, 5 hours or overnight until chilled. Arrange strawberries over top; brush lightly with melted jelly. Serve chilled. Store in refrigerator.

8 servings

PER SERVING: 335 calories, 14.5 g total fat (8 g saturated fat), 6.5 g protein, 47 g carbohydrate, 105 mg cholesterol, 130 mg sodium, 1.5 g fiber

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