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Frozen Key Lime Pie

Source of Recipe

From "Barefoot Contessa Family Style" by Ina Garten


Recipe Introduction

"In Florida, Key lime pie is made with the juice of those small, tart Key limes. Since they're hard to find anywhere else, I made this pie in the same style but with regular fresh limes. Make it days in advance (it lasts for months in the freezer) so you can be relaxed for your own party."

List of Ingredients

For the crust:
â—¦ 1 ½ cups graham cracker crumbs (10 crackers)
â—¦ ¼ cup sugar
â—¦ 6 tablespoons (¾ stick) unsalted butter, melted

For the filling:
â—¦ 6 extra-large egg yolks, at room temperature
â—¦ ¼ cup sugar
â—¦ 1 14-ounce can sweetened condensed milk
â—¦ 2 tablespoons grated lime zest
â—¦ ¾ cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:
â—¦ 1 cup (½ pint) cold heavy cream
â—¦ ¼ cup sugar
â—¦ ¼ teaspoon pure vanilla extract
â—¦ Thin lime wedges


Recipe

Preheat the oven to 350 degrees.
For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.


Serves 8