frozen key lime pie

for the crust

• 1 1/2 c graham cracker crumbs (10 crackers)
• 1/4 c sugar
• 6 tablespons unsalted butter, melted

for the filling

• 6 extra large egg yolks at room temperature*
• 1/4 c sugar
• 14 oz sweetened condensed milk
• 2 tablespoons grated lime zest
• 3/4 c freshly squeezed lime juice (4 - 5 limes)

for the topping

• 1 c (1/2 pint) cold heavy cream
• 1/4 c sugar
• 1/4 teaspoon pure vanilla extract
• thin lime wedges

1. Preheat oven to 350.
2. For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press into a 9 inch pyrex pie pan, making sure the sides and bottom are even thickness. Bake for 10 mins until firm and golden. Allow to cool completely.
3. For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with paddle for 5 minutes until thick. With the mixer on medium speed, add the condensed milk, lme zest, and lime juice. Pour into the baked pie sheet and freeze.
4. For the topping, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk atachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pie decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

* Instead of raw eggs, you can combine the yolks with 1/2 c of the lime juice used in the recipe in a double broiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in lace of the raw eggs, remembering to add the remaining 1/4 juice to the filling mixture along with the milk and zest.

Credit Barefoot Contessa, 2002