Tastes Like Summer

My husband knows best how hard of a time I have making something twice. Because I cook mostly for my own entertainment, it is boring to make the same thing over and over again. That is, unless it is really delicious, like this recipe for frozen key lime pie. 

To me, this is basically marries two fabulous and famous desserts: icebox pie and key lime pie. What makes this so much better than key lime pie is the combination of the tart taste of the limes with the cold, frozen chill much like ice cream or a cold popsicle. 

What's even better is you can make this a couple of days ahead of time to serve for company. Or, if you are like my husband, you can request it, have it made that morning, and be eating it after dinner that night! 

Frozen Key Lime Pie

Adapted from the Barefoot Contessa

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs 
• 1/4 cup sugar
• 6 tablespoons or more, as needed to pack in crust

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 (don't leave this out, it brings out the tart, lime flavor)
• 3/4 cup freshly squeezed lime juice (4 to 5 limes and must be fresh)

For the decoration:

• 1 cup (1/2 pint) cold heavy cream
• 1/4 cup sugar
• 1/4 teaspoon pure vanilla extract
• Thin lime wedges

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 (adapted from the Food Network)

Please use caution in consuming raw and lightly cooked eggs due to the risk of salmonella or other food-borne illness. To reduce this risk, we recommend 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. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.