Frozen Key Lime Pie

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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.

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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.

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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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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!

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love the recipe because it is so simple...kids loved smashing the graham crackers! Flavor was great but totally disappointed with the consistency. I made it twice thinking I messed up on the first pie and although both were made per the recipe's instruction, frozen for 24 hours and served almost immediatly they were really runny. Too bad because the flavor is fantastic and so simple I would not freeze with the whip cream but add that right before serving.

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I have made this pie at least 5 times since my first go - It is a huge hit with everyone who has tasted it. While I love making things from scratch, I typically now buy ready-made graham cracker crusts - makes the process go even faster! This recipe is so incredibly easy, and the fact that you can serve it straight from the freezer is a huge plus. Tried with both regular and key limes. One of my standby desserts - love it!

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Just made the pie last night. Very tasty however after we cut the first piece, it was pretty runny. I had it in the freezer for over 24 hours. Any idea why this happened?

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because you serve it FROZEN. i don't bother with a crust...just put it in
a pretty custard cup and freeze it and add some flavored whipped
cream and diced berries....pretty, light and cheap. super easy.
maybe serve giada's pine nut cookies as a little extra.

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Don't change a thing.... believe me.

Take out of the freezer 10 minutes before serving and cut with a sharp knife (I used my glass pie pan so I wouldn't ruin a good one with the sharp knife. It's suppossed to be served frozen. I just took it to my cooking club and it was a HUGE hit - and my parents say it's the best they've ever tasted

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THIS IS THE BEST KEY LIME PIE EVER.. IS THERE ANY WAY TO MAKE THIS PIE WITHOUT FREEZING , IT SEEM TO GET RUNNIE VERY QUICKLEY. BUT THE TAST IS EXCELENT...