Thursday, June 16, 2011

Frozen Key Lime Pie

This is such a delicious dessert. Especially for those hot summer days. The flavor is right on. I have to warn you that this recipe has to be made in advance since it needs to freeze for at least 8 hours. If you do not have the time for it, you may just need to bake the filling until it sets and let it chill in the fridge.


- 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 at least 8 hours or overnight.

Source: Recipe Courtesy of Ina Garten - "Barefoot Contessa Family Style"


Pilarh said...

Te quedo hermoso!, pero no sé si me atrevo con las yemas crudas de relleno...

The Shulls said...

Pily, ponlas en un bol a bano maria y cocelas hasta que alcancen 160ºF (como las custards para los helados) :) said...

que hermoso y delicioso
Se ve muy rico