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Frozen Key Lime Pie

June 5, 2012

It’s hard to do this dessert justice on a blog – cold, creamy, sweet, tangy. It’s pure delicious-ness in a bite and a cinch to make. Ina Garten was brilliant to use plenty of fresh juice and zest from regular old limes to make this “key lime pie.” This way, you don’t have to run all over town looking for key limes (which are expensive) and then juice those tiny little things. There’s plenty of tart lime flavor from the juice and zest which mixes wonderfully with the sweetness of the condensed milk and the creaminess of whipped cream.

Frozen key lime pie is my favorite dessert to make with a Mexican dinner but it’s a great addition to any summer menu. No one wants a heavy dessert when it’s hot out – forget ice cream or popsicles, your guests will adore you for serving this refreshing dessert. You need to make the pie ahead of time so it’s easy to make the night before or in the morning and you don’t have to worry about dessert while you’re enjoying a night with friends.

Try this dessert, I promise you’ll love it!

Frozen Key Lime Pie
adapted from Barefoot Contessa Family Style
serves 8

For the crust:
1 1/2 cups graham cracker crumbs (about 10 crackers)
1/4 cup sugar
6 tablespoons unsalted butter, melted

For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1, 14-ounce can sweetened condensed milk
2 tablespoons freshly grated lime zest
3/4 cup fresh squeezed lime juice (from 4-6 limes)

For the decoration:
1 cup cold heavy cream
1/4 cup sugar
1/4 teaspoon real vanilla extract
lime wedges for garnish

Preheat the oven to 350°. To make the crust, combine the graham cracker crumbs, sugar and melted butter in a bowl. Press into a 9″ pie pan, ensuring sides and botton are evenly thick. Bake for 10 minutes and allow to cool completely.

To make the filling, beat egg yolks and sugar on high speed in KitchenAid mixer fitted with the paddle attachment for 5 minutes, until thick and light yellow. Turn the mixer to medium speed and add the condensed milk, lime zest and lime juice. Pour into the graham cracker crust shell and put into freezer. Keep in freezer for 2 hours until frozen.

Beat the heavy cream on high speed in KitchenAid mixer fitted with the whisk attachment or with a handheld mixer until there are soft peaks. Add the sugar and vanilla, keep beating until firm peaks form. Spread the whipped cream onto the pie and decorate with lime wedges. Freeze for several hours or overnight. Note: if freezing overnight, cover with foil in the morning.

**this recipe uses raw eggs so please use caution to avoid salmonella or other food-bourne illnesses.

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One Comment leave one →
  1. June 7, 2012 6:53 am

    Looks great. Have a glut of limes at the moment so may try this [even though it is winter in Australia]

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