Pucker Up – Frozen Key Lime Pie
May 16, 2011 § 2 Comments
I’m not a pie girl. The fact that pies are “making a comeback” as many have put it, even appearing in weddings in replacement of a traditional wedding cake, really bothers me. I just don’t think a pastry crust with fruit filling and a little cream can even remotely compare to a decadent chocolate cake with sweet buttercream frosting. However, there are some pies I’ve grown fond of over the years. French silk and lemon meringue were my favorite pies as a kid – assuming the chocolate cake wasn’t an option of course. I recall eating them after our dinners in a Marie Calendar’s style restaurant as a little girl. I’m not a fan of the pastry so id carefully scoop the filling, scraping the bottom ever so slightly to just “peel” off the custard, leaving behind just the crust. The resulting naked crust, stripped of its creaminess, made my family laugh every time.
The one pie I can say I wholeheartedly enjoy – crust and all – is the one and only key lime pie. I can’t recall the first time I tried the key lime pie but I believe I may have been around 12. We had moved to Florida and since my dad worked for a cruise line, we got to cruise all the time. I am pretty sure it was on one of these cruises – probably at a midnight buffet! – that I first tried what would battle the classic chocolate cake as my favorite dessert. One bite today of that creamy, tart goodness and I’m transported to that cruise ship, thousands of miles away, with the ocean breeze close by.
I’ve made Ina Garten’s Frozen Key Lime Pie several times now. I love the fact that it is a no-bake pie and uses fresh limes instead of tiny, impossible to juice, key limes. Believe me, just juicing the limes for this pie is plenty of work. I honestly can’t even imagine using real key limes. The resulting pie, even without the key limes, is full of flavor, creamy, and tart enough to make your lips pucker!
The recipe calls for 4-5 limes but I’d buy extras when you are shopping for this. The limes I used this last time weren’t ripe enough so I ended up using close to 9 just to get enough juice. I’m glad I had bought extra for my husband’s cocktails – too bad for him there weren’t any leftover. Honestly juicing the limes is the only hassle in this recipe. Other than that it’s really quite easy.
First you make the crust by breaking up the graham crackers. The easiest thing to do is to put them in a plastic bag and hit them with a rolling pin or back of a large spoon. Mix the crumbs with sugar and melted butter and press into the pie plate and bake. I recall the last time I made this pie I had the same problem that the crust didn’t quite stick together. This isn’t really a problem but if you’re looking for a more sturdy crust, add some additional butter to help bind the crackers together.
While the crust is baking make the filling by mixing the lime juice, zest, egg yolks, sugar, and condensed milk. As I said, the resulting pie is very tart. If you’re not such a fan, you can omit the zest to cut back on the tartness.
Allow the crust to cool before pouring the filling in. Freeze for a few hours until set and then top with whipped cream. Please whatever you do, DO NOT, used canned whipped cream. This is a sin in my book. If you have never made your own whipped cream, give it a try and you’ll understand why I’m adamant about this. Homemade whipped cream is deliciously rich and tastes like grandma’s house. To make the whipped cream just whip together the cream, sugar, and vanilla. Decorate the pie either by piping the cream with a plastic bag or just spoon over the top, cover, and put back in the freezer. The recipe says the pie only needs to sit several hours but I’ve found it needs at the least 8 hours, especially if you are transporting it to a party. You want the pie to really freeze all the way. The whipped cream ends up very sturdy this way – if you prefer to top the pie with the cream just before serving, that would be delicious too. This pie is the perfect start to summer!
Ina Garten’s Frozen Key Lime Pie
For the crust:
- 1 1/2 cups graham cracker crumbs (10 crackers)
- 1/4 cup sugar
- 6 tablespoons (3/4 stick) 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 – omit if you don’t want the pie as tart
- 3/4 cup freshly squeezed lime juice (recipe calls for 4 to 5 limes but may be closer to 8-9)
For the decoration:
- 1 cup (1/2 pint) cold heavy cream
- 1/4 cup sugar
- 1/4 teaspoon pure vanilla extract
- Thin lime wedges
- Preheat the oven to 350 degrees F.
- Mix the graham cracker crumbs, sugar, and butter in a bowl. Press mixture into a 9-inch pie pan, ensuring equal thickness. Bake for 10 minutes and set aside to cool completely.
- 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.
- Reduce to medium speed and add the condensed milk, lime zest, and lime juice.
- Pour into the baked pie shell and freeze for a few hours.
- 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 sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or preferably, overnight.
For the original recipe, click here.