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Frozen Key Lime Pie

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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.