Frozen Key Lime Pie
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Frozen Key Lime Pie. What sets this frozen pie recipe apart is the creamy filling that sets to a luscious, creamy consistency. Makes a perfect cool summer treat or welcome dessert at any time of year.
I've seen many recipes over the years for this style of frozen key lime pie. I decided to put my own twist on it with a vanilla cookie crust and a little whipped cream folded into the mix to lighten up the texture even more.
Sometimes frozen desserts can be a little annoying because they freeze hard as a rock. Then, they need to be taken out of the freezer to warm up for 20 minutes or so before serving.
Getting the timing right on those is sometimes a pain in the butt when you have guests waiting in eager anticipation.
This pie doesn't freeze terribly hard at all so it is easy to cut and has a very refreshing creamy finish. The fact that it's frozen means that you can make it days in advance of any summer event.
It would be terrific to take along to any summer barbecue that you get invited to; heck make one and you are sure to get several invites. Perfect to have in the freezer to for dessert at a moment's notice too.
It is an ideal cool summer treat, yes, but don't just reserve it for the warmer months. Since this is quite a large dessert, it's one you can serve anytime, even at special occasions like Thanksgiving, where it would be a welcome addition to a more traditional pie.
If you are a big pie lover like me, be sure to check our collection of Rock Recipes Best Pies.
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Frozen Key Lime Pie
Frozen Key Lime Pie - What sets this frozen pie recipe apart is the creamy filling that sets to a luscious, creamy consistency.
Ingredients
For the cookie crumb crust
- 3 cups vanilla cookie crumbs, I use Nilla cookies
- ¾ cup melted butter
For the pie filling
- 1 cup whipping cream
- 2 rounded teaspoon icing sugar
- 1 teaspoon vanilla extract
- 9 extra large egg yolks
- ⅓ cup sugar
- Two 10 ounce cans of sweetened condensed milk
- 1 cup lime juice
- zest of 3 limes finely minced
For the Vanilla Whipped Cream
- 1 cup whipping cream
- 2 rounded tablespoon icing sugar, powdered sugar
- ½ teaspoon vanilla extract
Instructions
For the cookie crumb crust
- Mix together the cookie crumbs and melted butter.
- Line the bottom of a 10 inch spring-form pan with parchment paper and lightly grease the sides.
- Press the cookie crumb mixture into the bottom and about ¾ up the sides of the pan. Bake for 10 minutes at 325 degrees F. Set aside to cool.
For the pie filling
- Whip the whipping cream, icing sugar and vanilla to soft peaks and set aside in the fridge.
- In the bowl of a stand mixer with the whisk attachment in place, add the egg yolks and sugar.
- Whisk at high speed until light, foamy and pale yellow in color, about 5 minutes.
- Slowly whisk in the sweetened condensed milk, lime juice and zest.
- Gently fold in the previously whipped cream.
- Pour into the prepared pie crust. Freeze overnight. Garnish with vanilla whipped cream and lime slices before serving.
For the Vanilla Whipped Cream
- Beat together the whipping cream, icing sugar and vanilla extract to firm peaks. Pipe or spoon onto the perimeter of the pie as a garnish or serve a dollop on top when you serve it.
Notes
This is rather a large dessert. The recipe was designed for a large celebration dessert but if you are serving fewer people, just half the recipe and make it in a 9 or 10 inch pie plate.
This recipe needs tome to freeze so plan to make it a day ahead for best results.
Nutrition Information
Yield
16Serving Size
1 gAmount Per Serving Calories 475Total Fat 28gSaturated Fat 15gUnsaturated Fat 0gCholesterol 183mgSodium 238mgCarbohydrates 47gSugar 36gProtein 7g
I adore lime. It is one of my very most favorite flavors. Many thanks for the cool, summer recipe.
I just made this for a friend's birthday at work and it was simply fantastic! The pie was so refreshing and tart, and made quite a big pie so there was plenty to serve big slices - which they all wanted.
Did you bake this after pouring in pan?
No. It just gets frozen.
I think this sounds great but not sure about lots of raw egg yolks…shouldn't the filling get cooked at some point?
Whipping the egg yolks with the sugar denatures the protein strands in the egg yolks in the same way that cooking does...and it's frozen anyway.
@Barry C. Parsons,
Sorry but this is not true. There is still a risk of Salmonella if egg yolk is whipped with sugar. Also, only heat kills Salmonella, freezing does not.
Hello, 🙂 very nice to meet you -
abot the site : very rock recipes indeed !!! i'm in love with your recipes!
so, about this frozen key lime pie ... i don't understand the ingredients for filling : " ⅓ cup sugarTwo 10 ounce cans of sweetened condensed milk "
and about the raw egg yolks ... shouldn't they get cooked ad some point ?
With my truly admiration, Daniela
No, it is frozen so that's one safety plus whipping egg yolks with sugar denatures the proteins.
Did you use regular Persian limes in this recipe?
Any limes can be used.
If using half this recipe, how many egg yolks should be used?
Thanks,
Kim
I don't understand. Are you asking me what's half of 9?
Can’t wait to try this!