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.
seconding what others have said, this definitely needs to freeze for more than 3 hours. I found it serve-able after 7 hours (after dinner instead of lunch) but think it will be even better after more time chilling. I found one bag of key limes was not quite sufficient to get a cup of juice, even after spending an hour getting out every drop, so I recommend getting more than you think you need.
This recipe is insane. The taste and texture are perfect. Obviously make your own graham cracker crust and whipped cream. I changed nothing in the recipe. It is so easy to make, no fuss. I used Nellie & Joes famous Key Lime Juice brand and Nestle La Lechera condensed milk. I brought it to a 4th of July party and everyone loved it. There is no need for ever using another recipe to make a Key Like Pie in my book.
I added a layer of vanilla ice cream on top of the crust, mixed with lime zest, and then the pie filling. Skipped the whipped cream. Was incredible.