Frozen Key Lime Pie
Updated Nov. 13, 2023
- Total Time
- 15 minutes, plus 3 hours for freezing
- Rating
- Comments
- Read comments
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Ingredients
- 6large egg yolks
- 2(14-ounce) cans sweetened condensed milk
- 1cup freshly squeezed or bottled Key lime juice
- 1tablespoon finely grated lime zest
- 1prepared 9-inch graham cracker crust, refrigerated
- 2 to 3cups lightly sweetened whipped cream, for topping
Nutritional analysis per serving (8 servings)
530 calories; 22 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 74 grams carbohydrates; 1 gram dietary fiber; 60 grams sugars; 12 grams protein; 242 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a mixing bowl, beat yolks until thick, about 3 minutes. Add condensed milk, lime juice and lime zest. Beat again until well blended, about 1 minute.
- Step 2
Pour into pie shell, filling it to the brim and mounding slightly on top. Cover with plastic wrap, stretching wrap tightly across surface. Freeze until firm, at least 3 hours.
- Step 3
Just before serving, remove from freezer and discard plastic wrap. Allow to rest for 5 minutes, then spread with whipped cream and serve.
Private Notes
Comments
I tried this recipe three ways. Frozen, refrigerated and baked. Flavor is wonderful all ways, but texture is best if you bake it for 15 minutes at 350 degrees, cool and refrigerate. If you just refrigerate it, it is kind of soft and soupy. If you freeze it, it is just not quite the right texture either, icy, not custard-like, plus the frozen crust then sticks to the pan and it is hard to remove a nice slice neatly. I used regular limes. Makes two 8-inch pies.
Homemade graham cracker crusts: butterier, crunchier, fresher: use fresh graham crackers, roll 10 rectangles out in a ziploc bag with a rolling pin for texture, or blender/food processor for tinier tooth. (Brits can use 1.5 cups digestive biscuits) + 6 Tbs unsalted butter, 1/3 C sugar, smash it down with a cup/fingers in the pie pan, cook 300 degrees 10 min.
Also, a thin layer of sour cream on top of the cooled custard with a sprinkle of sugar -powdered best - before the whipped cream = dynamo.
The high acidity of the key lime juice thoroughly cooks the egg yolks so there is no need for heat. Not to worry, it is perfectly safe.
This was delicious and was so easy to make! I love a dessert that can be made in advance and it hit all the right flavor notes- sweet and tangy, cold on a hot summer night and beautiful. I could not find key limes, so I used regular limes. As per other commenters I baked the pie at 350 degrees for 18 minutes. Will make this again (and again).
I watched the movie after making this. What a cold pie to have thrown in your face! Used the NYTs graham cracker crust which was delicious but really stuck to the bottom of my pan. Maybe bc of the gluten free graham crackers I used? I'll use more butter next time. Used mostly key lime plus some lemon and normal lime. I also only had 5 eggs so I scaled the other measurements down by 5/6. It was perfectly full with that. Baked at 350° for 15 minutes then froze for 1 hr before adding whip. Amazing!
This is a lovely summer treat. Unlike other commenters, I found the custard to be nice and creamy when frozen. The custard is very sweet, so I used very little sugar in the whipped cream, and added no sugar to the crust. I also cut the sweetness in the crust by using 1/3 finely chopped pecans, 2/3 graham crackers. I did find the crust stuck to the pie plate which made serving difficult. Curious to hear if anyone can offer a solution to this.