Frozen Key Lime Pie

Crust Ingredients:
1 1/2 cups graham cracker crumbs (~10 crackers)
1/4 cup sugar
7 tablespoons butter, melted

Filling Ingredients:
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 (~5 limes)


Whipped Cream Topping:
1/2 pint cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime slices

Directions:
Preheat the oven to 350 degrees F.

Crush graham crackers by sealing inside a gallon ziplock back. Roll over the bag using a rolling pin. Continue to roll over the graham crackers until fine. Pour the crushed grahams into a medium sized bowl. Combine the sugar and melted butter into the bowl of graham crackers. Mix with a spoon until all crumbs are covered in butter. Press crubm mixture 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, or 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 several hours or overnight.

For the topping, beat the heavy cream, sugar, and vanilla on high until firm. Spoon the whipped cream on top of the frozen pie and decorate with lime. Freeze for another few hours or eat immediately if you prefer soft whipped cream.


[recipe adapted from barefoot contessa]