Frozen Key Lime Pie

 

Recipe adapted from Barefoot Contessa: Family Style

 

 

Ingredients

Crust:

• 1 ½ cups graham cracker crumbs, 10 crackers
• ¼ cup sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted

Filling:

• 6 large egg yolks, at room temperature
• ¼ cup sugar
• 1 – 14 ounce can sweetened condensed milk
• 2 tablespoons grated lime zest
• ¾ cup freshly squeezed lime juice, about 5 limes, divided

Topping:

• 1 cup cold heavy cream
• ¼ cup sugar
• ¼ teaspoon pure vanilla extract
• Thinly sliced lime wedges

 
Directions

1. For the crust, preheat the oven to 350 degrees. Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press the crust mixture into a 9 – inch pie plate, evenly distributing the crumbs on the bottom and up the sides of the pie plate. Bake for 10 minutes. Remove from the oven and cool completely.
2. For the filling, in a double boiler over medium heat, whisk together the egg yolks and ½ cup of the lime juice. Whisk constantly until the mixture reaches 140 degrees. Transfer to the bowl of an electric mixture fitted with a paddle attachment and add the sugar. Beat on high speed for 5 minutes. Reduce the speed to medium and add the condensed milk, lime zest, and remaining lime juice. Pour into the baked pie shell and freeze overnight.
3. For the topping, beat the cream on high speed in the bowl of an electric mixer fitted with a whisk. Beat until soft peaks form. Then add the sugar, vanilla, and beat until firm. Spread the cream on top of the frozen filling. Decorate with lime wedges. Freeze several hours or overnight. Serves 8.

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