Food and Recipes Recipes Key Lime-Buttermilk Icebox Pie with Baked Buttery Cracker Crust Be the first to rate & review! Learn how to make Key Lime-Buttermilk Icebox Pie with Baked Buttery Cracker Crust . MyRecipes has 70,000+ tested recipes and videos to help you be a better cook By Lisa Donovan Lisa Donovan Website Lisa Donovan has cooked in some of the most renowned kitchens in the country including chef Tandy Wilson's City House and Husk (Nashville/Charleston) with chef Sean Brock.Our Lady of Perpetual Hunger, her first book, was published in August 2020 and received the 2021 M.F.K. Fisher Prize of Excellence.In addition to Southern Living, Lisa has contributed to Food & Wine, Southern Foodways Alliance's Gravy publication, The Washington Post, and The New York Times. Southern Living's editorial guidelines Published on May 24, 2018 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez; Food Styling: Erin Merhar; Styling: Heather Chadduck Hillegas Hands On Time: 20 mins Total Time: 6 hrs 20 mins Yield: 8 servings Ingredients 1 (14-oz.) can sweetened condensed milk 1 tablespoon loosely packed lemon zest 1/2 cup Key lime juice 3 large egg yolks 1/4 cup buttermilk Buttery Cracker Crust, baked Vegetable cooking spray Sweetened Whipped Cream Directions Preheat oven to 325°. Whisk together first 3 ingredients in a bowl. Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust. Bake at 325° for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours. Top with Sweetened Whipped Cream. Rate it Print