Frozen Key Lime Pie

Ina Garten

Copyright 2002 Barefoot Contessa Family Style, All Rights Reserved

Show: Barefoot ContessaEpisode: Tex Mex

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 93 Reviews
Total Time:
2 hr 25 min
Prep
15 min
Inactive
2 hr 0 min
Cook
10 min
Yield:
8 servings
Level:
Intermediate
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Ingredients

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:

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 Eggs

*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.

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Newest Ratings and Reviews

Read all 93 reviews

  • 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.

    people found this review Helpful.
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  • on June 20, 2011

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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."

    people found this review Helpful.
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  • on June 18, 2011

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    I've made this pie numerous times and it's absolutely delicious every time, no matter what kind of limes you use. Plus, it's especially easy to make!

    people found this review Helpful.
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