Tasty Tuesdays!

Frozen Key Lime Pie!

I know, I know. Technically summer is over
but man oh man you're going to want to squeeze this in before it's too cold.

The recipe is a sinch
(Adapted from Ina)
And was a definite crowd fave!!

Let's get down to business.


For the Crust:
1 1/2 cups graham cracker crumbs 

1/4 cup sugar

6 tablespoons unsalted butter, melted

For the filling:

6 extra-large egg yolks, at room temperature

1/4 cup sugar

1 can sweetened condensed milk

2 tablespoons grated lime zest

3/4 cup freshly squeezed lime juice 

For the decoration:

1 cup cold heavy cream

1/4 cup sugar

1/4 teaspoon pure vanilla extract

Lime wedges

Preheat the oven to 350 

For the crust:
 Combine the graham cracker crumbs, sugar, and butter in a bowl. 

Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. 

For the filling:
Beat the egg yolks and sugar on high speed in the bowl of an electric mixer for 5 minutes, until thick. 

With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. 
Pour into the baked pie shell and freeze.

For the decoration:
 Beat the heavy cream on high speed in the bowl of an electric mixer 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.

Dig In!

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.

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