Frozen Key Lime Cream Pie
This Frozen Key Lime Cream Pie has amazing flavor and the tanginess of the limes and creaminess of the homemade whipped cream makes this dessert sooooo sublime!!
Servings: 8 Servings
Calories:
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs 10-12 graham crackers
- ¼ cup sugar
- 6 tablespoons unsalted butter melted
Lime Filling
- 6 extra-large egg yolks at room temperature
- ¼ cup sugar
- 1 14-ounce can sweetened condensed milk
- 2 tablespoons grated lime zest
- ¾ cup freshly squeezed lime juice 4 to 5 limes
- Optional: A couple of squeezes of lemon
Whipped Cream Topping
- 1 cup cold heavy cream
- ¼ cup sugar
- ¼ teaspoon pure vanilla extract
- Thin lime wedges
Instructions
- Preheat the oven to 350 degrees F.
Graham Cracker Crust
- 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.
Lime Filling
- 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.
Whipped Cream Topping
- 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.
Notes
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.
- If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.