Sunday, February 27, 2011

Frozen Key Lime Pie

So I've officially had key lime pie three times this week. Don't judge me, I have a severe case of spring fever and a healthy dose of summery sweets is just what the doctor ordered. That, and a long awaited honeymoon to Maui next week. I highly recommend getting married in September but waiting to take the honeymoon in the most miserable part of winter.

If you like key lime pie, you will absolutely LOVE this frozen variation of the original classic. With only eight ingredients and minimal effort, this simple and delicious dessert is sure to become a regular in your household. If you are worried about a few raw egg yolks, six to be exact, you may want to stop here. However, if you've grown up eating copious amounts of cookie dough and cake batter and order your eggs over easy like me, then prepare for total salivation. A special thanks to Stephany White for introducing this recipe to me!

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons unsalted butter, melted

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

For the topping:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Lime wedges or slices for garnish

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 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 over the crust and freeze for about thirty minutes.

For the topping, beat the heavy cream on high speed in the bowl of an electric mixer with a whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon onto the pie and garnish with a few lime wedges or slices. Freeze for several hours or even better, overnight. Serve immediately out of the freezer. The more frozen, the better. I made this at 8pm last night and being the impatient being that I am, had a taste at 10pm. While still wonderful, it wasn't nearly as good as when frozen throughout. Enjoy!

This recipe is the work of my idol, Ina Garten.

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