Frozen Key Lime Pie

Here's another recipe I've been meaning to make for quite some time now. I found it a while back online and thought it would be a perfect summer dessert. It requires almost no baking, which is great on these hot summer days in Alabama. Actually in my case, it did require no baking since I used a store bought pie crust. I highly recommend this recipe for an easy and cool summertime dessert.




Frozen Key Lime Pie

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted

(I used store bought pie crust)

For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 14-ounce can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges

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.

Original source: Barefoot Contessa