Ingredients
- 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
Directions
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.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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By harperoni
Pennsylvania
on August 21, 2012
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OMG! Guests went crazy for this. Perfect for a summer desert. The flecks of zest make it very pretty.
I had no problems at all with the consistency. It stayed firm for a while after being out of the freezer.
LOVE the fact that this can be in my freezer where i dont feel so compelled to eat it so quickly... not that it wont be gone very soon!
Edit - i heated the eggs as it was serving it to company and my 2 year old so i didnt want to risk on "oops."
Edit 2- I had a bunch of Meyer lemons to find a use for. I substituted them and it was awesome. Also, i used crushed gingersnap cookie with less sugar for the crust. Mmmmm.
By sarahbug72
on August 07, 2012
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I read all the reviews before making this pie. Because so many people said the pie was runny, I used four egg yolks and two whole eggs, rather than six egg yolks. I froze the pie overnight and it was perfect the next day. I would recommend taking it out of the freezer 5 or 10 minutes before serving so that the pie and whipped cream can thaw a bit. As far as it being too sour (or not tart enough, I recommend starting with less lime juice and zest than the recipe calls for and then add more to your liking. Overall it was a big hit. My sister thought it was great but also suggested making a pretzel crust because the saltiness would go great with the lime. I also omitted the sugar from the graham cracker crust.
By mtdashkin
Montana
on January 21, 2012
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This is my new favorite pie! The first time I made it, I let it freeze for about two or three hours and then cut into it. My first impression was just meh. . . it seemed soopy and runny. So I put it back into the freezer and the next day had a piece. That extra 12 hours of freezing made ALL the different in the world. It is SO good. My husband calls it his "death row dessert." ha.
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