Frozen Key Lime Pie

If I was to recommend one dessert as a go-to for you this summer, it would be Ina Garten’s Frozen Key Lime Pie. Which, by the way, I may have just had a slice of for lunch. *burp* The things I do for you people.

Why this recipe? It’s easy to make, requires roughly 10 minutes of baking time, and can be made well ahead of your par-tay, which leaves you less frazzled and more dazzled. No, that sentence does not make sense, but who cares? I blame the sugar.

Frozen Key Lime Pie

1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted

For the 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
3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:

1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges

Preheat the oven to 350 degrees F.

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.

Note: If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.

Pleasantville Note: I have absolutely no concerns about using raw eggs, so I’ve never tried the method in the double boiler. To each their own. My bigger concern about this recipe is that I’m fairly certain Ina is sourcing out MUTANT limes. I have never got 3/4 of cup of lime juice from 5 limes. Trust me when I say, buy at least 10. If you have left over, then slice them up and put them in your Corona. Ole.

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