Key Lime Ice Cream Pie

Key Lime Ice Cream Pie


Pucker up for this tart and sweet key lime ice cream pie, made with Alden’s Organic Vanilla Bean.


  • 1012 Graham Crackers, full sheets
  • 15 Ritz Crackers
  • Pinch of salt
  • ⅓ cup sugar
  • 8 tbsp unsalted butter
  • ½ cup fresh squeezed lime juice
  • 2 tbsp lime zest
  • 2 Sqrounds (48oz) Alden’s Organic Vanilla Bean


  1. Using a food processor, blend the graham crackers and ritz crackers, then add sugar and a pinch of salt.
  2. Melt the butter and pour into the food processor while on low speed until the mixture is coarsely combined.
  3. Divide and evenly distribute the graham cracker mixture into 2-9 inch springform pans, then press down using the back of a measuring cup to firmly pack.
  4. Bake the crust for 10 minutes or until the crust begins to brown. 
  5. Allow to cool completely for about 20-30 minutes.
  6. While the crust is cooling, allow ice cream to soften for 20 minutes on the counter. 
  7. Once softened, mix in the lime juice and lime zest into the ice cream.
  8. Evenly distribute the ice cream into to the two prepared pans and pie crusts.
  9. Using a spatula, smooth out and make one pie even and flat. Using the the back of a spoon, create swirls and texture on the top of the second pie.
  10. Freeze for at least 3 hours or overnight. 
  11. Remove each pie from their pans and stack the two layers, with the textured pie layer on top. 
  12. Add fresh sliced lime to garnish, cut, and enjoy!