Frozen Key Lime Pie

By McCarleyRHLAC

Ingredients

• Crust
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted
• Filling
• 6 large yolks, at room temperature
• 1/4 cup sugar
• 1 14 oz. can sweetened condensed milk
• 2 tablespoons lime zest
• 3/4 cups freshly squeezed lime juice (5 limes)
• Topping
• 1 cup heavy cream
• 1/4 cup sugar
• 1/4 teaspoon vanilla

Preparation

Step 1

Preheat the oven to 350. 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 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 with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add condensed milk, lime zest and lime juice. Pour into baked pie shell and freeze for at least 2 hours.

For the whipped topping, beat the heavy cream on high with the whisk attachment. Add the sugar and vanilla and beat until firm. Spoon onto the pie and freeze for 4 more hours or overnight.