FROZEN KEY LIME PIE

By á-6102

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

Preparation

Step 1

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.