Frozen Key Lime Pie (Barefoot Contessa Ina Garten)

Name: Frozen Key Lime Pie (Barefoot Contessa Ina Garten)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups graham cracker crumbs (10 crackers); 1/4 cup sugar; 6 tablespoons unsalted butter, melted; 6 extra-large egg yolks, at room temperature; 1/4 cup sugar; 1 (14 ounce) can sweetened condensed milk; 2 tablespoons grated lime zest; 3/4 cup squeezed fresh lime juice (4 to 5 limes); 1 cup heavy cream, cold; 1/4 cup sugar; 1/4 teaspoon vanilla extract; thin lime wedge

Submitted by Raquel Grinnell

"A fabulous key lime pie recipe from Ina Garten, the Barefoot Contessa. It has many rave reviews over at the Food Network. Cook time is freeze time (overnight is best)."

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Ready In:: 3hrs 30mins
Ingredients:: 12
Serves:: 8

ingredients

For the crust
1 ¹⁄₂ cups graham cracker crumbs (10 crackers)
¹⁄₄ cup sugar
6 tablespoons unsalted butter, melted
For the filling
6 extra-large egg yolks, at room temperature
¹⁄₄ cup sugar
1 (14 ounce) can sweetened condensed milk
2 tablespoons grated lime zest
³⁄₄ cup squeezed fresh lime juice (4 to 5 limes)
For the decoration
1 cup heavy cream, cold
¹⁄₄ cup sugar
¹⁄₄ teaspoon vanilla extract
thin lime wedge

directions

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.
*RAW EGG WARNING.
Please use caution when consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, it is recommended you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Questions & Replies

For leftovers? Do I keep keylime pie in refrigerator? Or keep it frozen the whole time??

Dawnneke T.

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RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

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