Tuesday, March 23, 2010

Frozen Key Lime Pie #14

Let's just call it like it is, the Barefoot Contessa rocks. She does. I feel like each and every time I make one of her recipes I come off looking like a winner and this recipe is no exception.

So, yes, I've made this pie at least 10 times (and I plan on making it at least 100 times more), and while I wasn't going to count this as one of my 52 pies (because I didn't plan on making any repeats), it was definitely the best pie at our pie party and a few people asked if I was going to put the recipe on this blog. So here it is. Number fourteen.

It wins.

It always wins.

Whether you are a pie person, a lime person, a graham cracker crust-type of a person or none of the above, you will love it.

In fact, I will promise you that YOU WILL LOVE THIS PIE (and so will everyone else).
There you have it. Let the Barefoot make you a winner. Make this pie.

Frozen Key Lime Pie

For the crust:
1 1/2 cups graham cracker crumbs (for a graham cracker recipe, click here)
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
3/4 cup freshly squeezed lime juice (4 to 5 limes)

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.
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 until firm and golden. 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.


  1. I have made this pie as well and can testify to the all-consuming deliciousness of it. It rules.

  2. this pie was life changing. thanks for sharing your recipes so willingly. i can't wait to make one and smile on as people rave (be sure i'll give you, the goddess of pie, oodles of credit).