Frozen Key Lime Pie (Barefoot Contessa Ina Garten)

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READY IN: 3hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees F.
  • For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl.
  • 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.
  • For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment 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 fitted with the whisk attachment 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.
  • *RAW EGG WARNING.
  • Please use caution when 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.
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