Frozen Key Lime Pie

When one thinks of summer, he thinks of a few typical things - hot weather, barbecues, beer and of course, cold or frozen desserts. This recipe is a take on the traditional favorite, Key Lime Pie. Tart and refreshing, a slice of this pie will be sure to cleanse any palate after a rich, grilled meal - or after any heavy meal, really. Make sure to freeze the pie overnight to ensure that it is fully set; if you do not freeze it long enough, the consistency will be more like regular Key Lime Pie.

Frozen Key Lime Pie (Recipe Adapted from Ina Garten)

Crust:

1 ½ cups graham cracker crumbs (about 10 sheets)
¼ cup sugar

6 tbsp. unsalted butter, melted

Filling:

6 extra large egg yolks, at room temperature

¼ cup sugar

1 (14 oz.) can sweetened condensed milk

2 tbsp. grated lime zest

¾ cup freshly squeezed lime juice (about 6 limes, but might need more depending on size)

Topping (Optional):

1 cup cold heavy cream

¼ cup sugar

¼ tsp. pure vanilla extract

Thin lime wedges or wheels

Preheat the oven to 350 degrees.

For the crust, combine the graham cracker crumbs, sugar and butter in a bowl.  Press into a 9” pie pan, making sure the sides and bottom are of 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 juice.  Pour into the baked pie shell and freeze.

If using the topping, 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 the lime wedges or wheels.  Freeze for several hours or overnight.

NOTE:  The original recipe calls for the topping; I chose to make it optional. If you don’t want to mess with making the sweetened whipped cream, you can always serve it with Reddi-Whip, or, less desirably, a dollop of Cool Whip.

Additionally, you can make a reduced fat/vegan crust by substituting the 6 tbsp. of unsalted butter with 3 tbsp. pure maple syrup and 3 tbsp. canola oil.  Bake the crust at the same temperature and time listed in the recipe.

For authenticity, use real key limes if you can find them.

Serves 8