Frozen Key Lime Pie





This recipe could not have come at a better time.  With the temperatures in the high 90's a frozen dessert is one of the best refreshers after a long hot day of either working around the house and garden, tart and cold from the freezer.  This happened to be our contribution to our dinner club last Saturday.  I loved how this came out.  One tip: lightly grease the pan and use a pie plate without ridges.

Easy 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
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.



Note: Remove the pie from the freezer fifteen minutes before serving.

Comments

Popular Posts