Frozen Key Lime Pie

By á-174942

Ingredients

• FILLING:
• 1 1/2 cups graham cracker crumbs - (10 crackers)
• 1/4 cup sugar
• 6 tablespoons unsalted butter - (3/4 stick) melted
• 6 extra-large egg yolks room temperature
• 1/4 cup sugar
• 1 can sweetened condensed milk - (14 oz)
• 2 tablespoons grated lime zest
• 3/4 cup freshly-squeezed lime juice - (4 to 5 limes)
• DECORATION:
• 1 cup cold heavy cream - (1/2 pint)
• 1/4 cup sugar
• 1/4 teaspoon pure vanilla extract
• 1 Thin lime wedges

Details

Servings 8

Preparation

Step 1

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 pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. 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.

This recipe yields 8 servings.

Caution: The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell..."