I fell in love with this Frozen Key Lime Cream Pie! Last year, a friend of mine and co-worker, Dave Horvath, brought me in a piece of this luscious summer delight at work. It tasted so good and I was immediately caught off guard.
I started wondering…did he really make this? Or was he taking the credit for someone else’s work?
Wait…You mean guys actually make dessert? 😉
Ok, now I’m really impressed. That just doesn’t happen at our house, like ever, with my husband! And, I don’t recall my father ever making any dessert, let alone a pie. So, thanks, Dave! I
t’s definitely blog-worthy and drool-worthy, so I had to share and it’s an Ina Garten recipe, so we are in good company! 🙂
It’s fairly easy to make and so perfect for those hot summers! It has amazing flavor and the tanginess of the limes and creaminess of the homemade whipped cream makes this dessert sooooo sublime!
Make sure you freeze the Frozen Key Lime Cream Pie until you are ready to serve it. It melts quickly, as I found out, when taking photos.
The dessert uses limes versus key limes (like it states in the title), but I did add in a little lemon juice to give it more of a key lime flavor. (I am not sure, but I think if you use all key limes in this dessert, it will be very bitter, from what I read on reviews.)
BTW…If you love luscious pies, you’ll love this Star Spangled Yogurt Pie, this Creamy Lemon Coconut Custard Pie, this Luscious Lemon Sour Cream Pie and this Whipped Chocolate Cream Pie! All great summer-time desserts!
If you like frozen pies, my Hot Chocolate Pie Obsession is really yummy too!
- 1 1/2 cups graham cracker crumbs 10 crackers
- 1/4 cup sugar
- 6 tablespoons unsalted butter 3/4 stick, melted
- 6 extra-large egg yolks at room temperature
- 1/4 cup sugar
- 1 can sweetened condensed milk 14-ounce
- 2 tablespoons grated lime zest
- 3/4 cup freshly squeezed lime juice 4 to 5 limes
- Optional: A couple of squeezes of lemon
- 1 cup cold heavy cream 1/2 pint
- 1/4 cup sugar
- 1/4 teaspoon pure vanilla extract
- Thin lime wedges
Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs, sugar, and butter in a bowl together. 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.
Using a mixer, beat the egg yolks and sugar on high speed for 5 minutes, until thick.
With the mixer on medium speed, add the condensed milk, lime zest, and lime juice.
Pour into the graham cracker crust and freeze.
Using mixer, beat the heavy cream on high speed 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.
CONTAINS RAW EGGS: 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, it is recommended 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.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/frozen-key-lime-pie-recipe3.html?oc=linkback