Frozen Key Lime Pie

By LDenvir

Sweet and tangy this Frozen Key Lime Pie recipe comes together in under 40 minutes and serves about 8 to 10 guests a slice of creamy goodness. Perfect for summer, this cool and refreshing treat invokes the summer flavors of zesty lime juice and spicy vanilla for a treat that is sure to be a hit on any dessert or potluck table. Bring this frozen treat to your next festive event!

Ingredients

• CRUST:
• 1 1/2 cups graham cracker crumbs, about 11 full cracker sheets
• 1/4 cup sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted
• 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 from about 4 to 6 limes
• 3/4 cup freshly squeezed lime juice from about 8 to 10 limes
• TOPPING:
• 1/2 pint cold heavy cream, about 1 cup
• 1/4 cup sugar
• 1/4 teaspoon pure vanilla extract
• thin lime wedges and or lime zest to garnish

Details

Servings 8
Preparation time 30mins
Cooking time 40mins

Preparation

Step 1

Preheat the oven to 350°F. Bring egg yolks to room temperature.

For the crust, Crush the graham crackers until they are crumbs and then combine the graham cracker crumbs, sugar, and melted 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 until firm or overnight.

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. Store in a covered bowl in the refrigerator until ready to serve.

When ready to serve remove pie from the freezer (this pie is best served frozen), spread whipped cream topping on top of the pie, and garnish with lime wedges and zest. Serve immediately.

This recipe is best made the day or night before it is needed, but the pie can be made up to 2 to 3 days in advance. The whipped cream topping needs to be made only 1 day in advance.