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This is my favorite summertime dessert. I just made it and continued to sneak bites from the extra in my freezer. It’s simple to make but be sure to make it in advance because it’s a two-step freezing process. If I am making this for dinner, I will make the graham cracker crust and fill the night before dinner and let that freeze overnight. The next morning, I will make the whip cream and then let the whole pie freeze until dinnertime.
Frequently Asked Questions
Can I use regular limes?
Absolutely. Keylime near me tends to show up seasonally in grocery stores and I would say I normally use regular limes.
Can I use the pre crushed graham crackers?
Yes, I do. I use whatever I have on hand. If I have regular graham crackers, I crush them in my food processor. If I don’t think enough ahead, I use the pre crushed graham cracker crumbs.
Frozen Keylime Pie
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1//4 cup sugar
- 6 Tbsp. butter, melted
For the filling:
- 6 eggs
- 1/4 cup sugar
- 14 oz. can sweetened condensed milk
- 2 Tbsp. fresh lime zest
- 3/4 cup fresh lime juice
For the topping:
- 1 cup cold heavy whipping cream
- 1/4 cup sugar
- 1/4 tsp. vanilla
- 1 lime, sliced for garnish
Instructions
- For the crust: Combine graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely.
- For the filling: beat the egg yolks and sugar on high in the bowl of an electric mixer with a paddle attachment for 5 minutes, until thick. Add condensed milk, lime zest, and lime juice. Pour into the pie shell and freeze.
- For the whipped cream topping: 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.