Frozen Key Lime Pie
Ingredients
For the Cookie Crumb Crust:
- 3 cups vanilla cookie crumbs
- ¾ cup butter, melted
For the Pie Filling:
- 1 cup whipping cream
- 2 rounded tsp. confectioners' sugar
- 1 tsp. vanilla extract
- 9 extra large egg yolks
- ⅓ cup granulated sugar
- 2 10-ounce cans of sweetened condensed milk
- 1 cup Key West lime juice
- Zest of 3 limes, finely minced
For the Vanilla Whipped Cream:
- 1 cup whipping cream
- 2 rounded tbsp. confectioners' sugar
- ½ tsp. vanilla extract
Instructions
To prepare the cookie crumb crust:
- Pre-heat the oven to 325°F.
- In a medium bowl, mix together the cookie crumbs and melted butter.
- Line the bottom of a 10-inch spring-form pan with parchment paper and lightly grease the sides.
- Press the cookie crumb mixture into the bottom and about 3/4-inch up the sides of the pan.
- Place in the pre-heated oven and bake for 10 minutes.
- Remove from the oven and set aside, on a wire rack, to cool.
To prepare the pie filling:
- Whip the whipping cream, confectioners' sugar and vanilla to soft peaks; set aside in the refrigerator.
- In the bowl of a stand mixer, with the whisk attachment in place, add the egg yolks and sugar.
- Whisk at high speed until light, foamy and pale yellow in color; about 5 minutes.
- Slowly whisk in the sweetened condensed milk, lime juice and zest.
- Gently fold in the previously whipped cream.
- Pour into the prepared pie crust.
- Cover and place in the refrigerator for at least 24 hours.
- When ready to serve, remove from the refrigerator, garnish with vanilla whipped cream and lime slices before serving.
To prepare the vanilla whipped cream:
- Using an electric mixer, beat together the whipping cream, confectioners' sugar and vanilla extract until you have firm peaks.
- Pipe or spoon onto the perimeter of the pie as a garnish or serve a dollop on top when served.