FROZEN KEY LIME PIE

FROZEN KEY LIME PIE
FROZEN KEY LIME PIE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CRUST:

  • 1 1/2

    cups graham cracker crumbs (10 crackers)

  • 1/4

    cup sugar

  • 6

    tablespoons (3/4 stick) unsalted butter, melted

  • FILLING:

  • 6

    extra large egg yolks, at room temp

  • 1/4

    cup sugar

  • 1

    (14 ounce) can sweetened condensed milk

  • 2

    tablespoons grated lime zest

  • 3/4

    cup freshly squeezed key lime juice (4 to 5 limes)

  • TOPPING:

  • 1

    cup cold heavy cream

  • 1/4

    cup sugar

  • 1/4

    teaspoon pure vanilla extract

Directions

Preheat oven to 350 CRUST: combine cracker crumbs, sugar and butter in a bowl. Press into a 9 inch pyrex pie pan, making sure the sides and bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely. 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. TOPPING: beat heavy cream on high speed with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe onto the pie.

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