Frozen Key Lime Pie

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I think a homemade graham cracker crust is better than a store bought one because all you add is REAL butter and sugar. BUT smashing those graham crackers can be messy as often the plastic bag breaks. I don't know why Foodnetwork stars don't know about the fact that you can buy Graham Cracker CRUMBS already in CRUST form by the same company that gives you the regular
crackers???!! One package makes three pie crusts. I add a stick of butter to about 1-1/2 cups of crumbs. And if you really want to got through the roof, 1/4
cup of pecans or walnuts chopped doesn't hurt.

Ina is great!!! Oh, and for people who are disconcerted about RUNNYNESS (sp?...serve this the way you would serve ice cream. Ice cream is NEVER expected to 'firm up'. Right from the freezer or left out a COUPLE
of minutes is the way to go. With 6 egg
yolks you must expect it to go runny if it isn't really icy cold. The yolks make things runny and the whites make things stiff.

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I made this for a lunch I was having for some lady friends and it was delicious. It was so easy to make as well. Even my little boys liked it!

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This tastes like key lime pie even if Ina uses regular limes. I made a day ahead and even so, it melted fast. Two days out, it keeps it shape better. Tart but offset with whipped cream-I added it as I served the pie rather than freezing it with the cream. Nice cool addition to a summer meal-it's a keeper!

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We have tried several recipes, but really like this one best!!~!!!!

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This dessert is really refreshing and delicious! My niece made it the other day also and they love it! Use all fresh ingredients for the best taste.. real whipped cream, etc.

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This Key Lime Pie is absolutely the best. It taste so good, and this will be in our families cookbook that is past down from generation to generation. We love all of Ina's recipes. She hasn't failed us yet!!!

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I was born and raised in Florida; this is close to my mom's tried-and-true recipe.
For those of you who are having trouble with the pie "setting up", you are missing a vital part of the title of the recipe, "Frozen" Key Lime Pie...you do not refrigerate it; you do not thaw it before serving; the corn syrup in the sweet/cond milk should keep the pie from turning into a popsicle...at the most, only let it sit for a few minutes at room temp before serving...even then, I'd cut it while it's frozen.
As for the "raw" aspect of the recipe (cooking in a double boiler is only a variation on the original, the acid in the lime juice "cooks" the eggs...we ate this pie, many, many summers in FL and never got sick once! As Alton Brown says, "you have more chance of getting hit by lightning than getting salmonella from a raw/undercooked egg"!

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My family loved this pie! Between 4 people it was gone in two days! I made it as a surprise for my dad's Birthday and he absolutley loved it!We kept it frozen the entire time, and although it was hard to cut it was like eating an ice cream pie, so yummy!

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I made this exactly as written, and it turned out beautifully. I thought that by freezing the pie, it would be hard as a rock, but it wasn't. The texture was firm, but easy enough to use just a fork for each bite. The contrast between the frozen lime filling and the fluffy whipped cream was perfect. The key lime pie aficionados in my life said this was the best key lime pie they had ever tasted! Don't forget the lime wedges as garnish. They were such a pretty touch. Another winner for Ina!

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If you're actually starting with the package of graham crackers, after smashing the crackers, add UNmelted butter and sugar to the food processor and pulse. This works just fine and saves a mixing bowl and a butter melter!

Dust the crumbs out of the processor and add the egg yolks. Pulse VERY briefly, then add sweetened condensed milk, lime juice and zest. Saves another sticky bowl.