Frozen Key Lime Pie
At a glance
| Serves: | 8 |
| Prep time: | 25 minutes |
| Cook time: | 6 hours, 15 minutes |
| Total time: | 6 hours, 40 minutes |
| Meal type: | Dessert |
| Allergy list: | Egg, Milk |
| Misc: | Child Friendly, Freezable, Pre-preparable, Serve Cold |
| From blog: | Green Cattle Beef |
| Submitted by: |
Your note
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons unsalted butter (melted)
Filling
- 6 large egg yolks (at room temperature)
- ¼ cup sugar
- 1 can sweetened condensed milk (one 14 oz. can)
- 2 tablespoons lime zest
- ¾ cup lime juice (freshly squeezed. 5 limes)
Topping
- 1 cup heavy cream
- ¼ cup sugar
- ¼ teaspoon vanilla extract
Directions
Step 1
Preheat the oven to 175ºC / 350ºF / Gas Mark 4.
For the crust, combine the graham cracker crumbs, sugar and butter in a bowl.
Press into a 23cm (9 inches) pie pan, making sure the sides and bottom are an even thickness.
Bake for 10 minutes.
Allow to cool completely.
Step 2
For the filling, beat the egg yolks and sugar on high speed with a paddle attachment for 5 minutes, until thick.
With the mixer on medium speed, add condensed milk, lime zest and lime juice.
Pour into baked pie shell and freeze for at least 2 hours.
Step 3
For the whipped topping, beat the heavy cream on high with the whisk attachment.
Add the sugar and vanilla and beat until firm.
Spoon onto the pie and freeze for 4 more hours or overnight.
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