Frozen Key Lime Pie

Given 30 extra minutes on Sunday, this post would’ve been published by Monday. But, I was busy packing for my trip to NYC (see: future post!) and simply ran out of time. Either way, my mom’s birthday was Sunday and, naturally, I made dinner: it’s the best present I could give. On the menu? Shrimp Fra Diavolo and Frozen Key Lime Pie.

But this post is about the Key Lime Pie. It’s a recipe I’ve been using for years – really. I first saw it on an episode of Barefoot Contessa (recipe: here) and have made it countless times since. It’s a simple recipe: a graham cracker crust filled with a one-bowl no-cook filling. I’d always used regular limes for this, but Tops (yes, Tops) had bags of fresh key limes when I went; without a second of hesitation or realization that I’d have to juice upwards of 50 limes, I bought a couple bags.

But other than the juicing of so many limes (or so few, if you use typical supermarket limes), this recipe is ridiculously easy and impresses every time.

For the Frozen Key Lime Pie:

(adapted from the Barefoot Contessa)

  • 10 graham crackers, crushed
  • 1/2 cup sugar
  • 6 tbsp unsalted butter, melted
  • 6 extra-large egg yolks (freeze the whites!)
  • 1 14 oz. can of sweetened condensed milk
  • 2 tbsp lime zest
  • 3/4 cup of fresh lime juice (from limes or key limes)
  • kosher or sea salt
  • optional: whipped cream (heavy cream + sugar + vanilla)
  1. Preheat the oven to 350º. Meanwhile, combine graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter in a medium bowl. Press into a tart pan with a removable bottom (tip: use a measuring cup to get even sides). Bake for 10 minutes and then cool completely.
  2. When shell is cool, combine egg yolks and 1/4 cup sugar in a medium bowl or mixer and beat on medium-high speed for 5 minutes until pale, ribbony, and thick. With the mixer on medium-low, mix in the lime juice, zest, pinch of salt, and condensed milk.
  3. Pour filling into tart pan, cover to the surface with plastic wrap, and freeze for no fewer than 8 hours.
  4. Optional: decorate with whipped cream. Serve!

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August 2011
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