6 Videos | Photo: Frozen Key Lime Pie Recipe
Ingredients
For the crust:
- 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 pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. 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.
* 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 todds2855
Clear Creek, IN
on June 19, 2013
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It was way to tart, not sure if it was to much zest, the limes or just not enough sugar. We tossed it in the trash. Sorry
By smschimpff
Fort Worth, TX
on June 13, 2013
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Great lime flavor, but make sure you freeze it overnight and keep it in the freezer until you are ready to serve. It melts quickly. I've made this several times and it's always a hit. I used lime zest to top the pie instead of the wedges and it looked great. Definitely a dessert staple in our house.
By Rob Marvin MD
New York, New York
on April 12, 2013
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It takes all of us back to our youth and to leaner times when we would celebrate the end of a great summer day with a frozen iced box pie. It was always a little slice of heaven and a sure battle for the last slice.
I remember clearly the first time we made this for the family -- each one of my siblings present took one bite and immediately turned to each other, all with the same memory brought back to life.
Read all 163 reviews