Frozen Keylime Pie
My favorite summer dessert
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1//4 cup sugar
- 6 Tbsp. butter, melted
For the filling:
- 6 eggs- yolks only
- 1/4 cup sugar
- 14 oz. can sweetened condensed milk
- 2 Tbsp. fresh lime zest
- 3/4 cup fresh lime juice (6 or 7 limes)
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: Preheat the oven to 350 degrees. 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.
Notes
Katie’s tips:
*I use regular lime if I can’t find keylimes. Keylime are more intense in flavor and smaller than limes.
*You only use egg yolks for this recipe. You can always use the leftover egg whites for an omelet. Here is a link for how to separate the egg yolks from the egg whites.
*This recipe I have been making for years. It originates from Ina Garten’s recipe