Tuesday, May 22, 2012

Frozen Key Lime Pie

My schedule has been full of celebrations lately.  Between birthdays, holidays, and weddings, it seems almost every weekend of late has brought about an occasion to gather together with friends and family and relish life.  All of the activity has taken me out of the kitchen more than usual, but not far from the joys of sharing good food.

And speaking of sharing good food, this recipe for Frozen Key Lime Pie from the Barefoot Contessa is an absolute favorite that I've had the pleasure of making, eating--and sharing--again and again.  It's everything that you could want in a dessert, boasting an easy, homemade graham cracker crust, the perfect lime custard filling that's strong on lime (think juice and zest), and crowned with glorious sweet cream.  The frozen finish takes it to another level and makes for a refreshingly delicious antidote to the now warmer weather.

As I enjoy the final days of Spring and look forward to the arrival of Summer, this recipe will make its way front and center once again and help to create more delicious memories.  

Happy Eating!

P.S. What dessert(s) do you enjoy sharing? 

Frozen Key Lime Pie


Key limes from my local farmer's market
For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar 
6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges

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.
Recipe courtesy of Ina Garten



  1. I absolutely love citrus desserts and keylime pie is one of my top fav recipes. Thanks for sharing!

  2. Thanks Tamara; my pleasure! Yes, citrus makes for great eating!


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