Frozen Key Lime Pie
You don't even need to roll out the crust for this all-time favorite summer desserts.
|1 1/2 cup||graham cracker crumbs (10 crackers)|
|6 tablespoons||(3/4 stick) unsalted butter, melted|
|6||extra-large eggs yolks, at room temperature|
|1 (14-ounce) can||sweetened condensed milk|
|2 tablespoons||grated limes zest|
|3/4 cup||freshly squeezed lime juice (4 to 5 limes)|
|1 cup||(1/2 pint) cold heavy cream|
|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.