Frozen Key Lime Pie

I'm so in love with lemon meringue pie that I often quickly dismiss its closely related key lime cousin.  A few weeks ago I stopped by my mom's house and she broke out a store bought key lime pie that was actually decent.  So this weekend for mother's day I broke out one of my Barefoot Contessas and got to baking her Frozen Key Lime Pie.  Having actually seen the episode where she makes this pie and seeing how tasty it looks I don't know why I waited so long.  Plus, I really love making whipped cream.

Frozen Key Lime Pie

~Barefoot Contessa Family Style

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs (about 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 (or zest from about 3 limes)

3/4 cup freshly squeezed lime juice (from about 6 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

Directions

Preheat the oven to 350 degrees. 

For the crust, combine the graham crackers, sugar, and melted 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.  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, add the lime zest, lime juice, and sweetened condensed milk.  Pour into baked pie shell and freeze.  

For the decoration, beat the heavy cream with an electric mixer fitted with the whisk attachment until soft peaks form.  Add the sugar and vanilla until firm.  Spoon or pipe decoratively onto the pie and decorate with limes.  Freeze several hours or overnight.  

A few helpful tips (I've figured these out from making 334 lemon meringue pies):

1.  Make the pie crust!  Sure buying the pre-made crust seems easier but a handmade crust is so much prettier and tastier.

2.  When you make that crust, if you have a food processor-use it!

3.  If you don't have extra large eggs on hand, use 7 large egg yolks.  Usually I buy extra large but the store happened to be out the last time I went.  Adding one more large egg yolk evens it out.  

4.  Don't skimp on the zest!  It makes it more tart so don't leave it out.  In fact, I added a little more.  If you  haven't invested in a rasper (or zester), Williams-Sonoma makes one that you won't be able to live without.

***And I'm in love with these cards with the vintage photos on the front.  This one looks like it was taken right out of my grandmother's photo album with a few more kids thrown in.  I'm not one for sappy Mother's Day cards and knew my mom would appreciate this one.  "On the rocks, no salt."

Key Lime Tarts

Finally a non-chocolate dessert!

I tried these out for Amy and Owen's housewarming party. Luckily I made them the night before and found out that as the recipe originally stated, paper liners weren't the best to use since it was impossible to even peel them. So I re-made them with aluminum and it turned out better. They were still disappointing looking though. The centers sort of sunk in and they were weird looking around the edges. I tried to fancy them up with sugared Key lime slices on top.

Notes from my experience:
*I never saw any "Key lime cooler cookies" so I just used another type of key lime cookie I found in the store. Since they were round I broke them up, mixed with a two tablespoons of melted butter and pressed them down into the bottom of the liners.


It was a good summer dessert. I'm sure I'll make them again with more tweaking to the recipe.

Key Lime Tarts


24 Key Lime Cooler cookies
8 ounces cream cheese, softened
1 egg
1/2 cup sugar
2 tablespoons lime juice, preferably Key lime
1 teaspoon lime zest

Preheat oven to 350 degrees F.

Fill 1 muffin tin with aluminum foil baking cups and spray cups with cooking spray. Place 1 Key Lime Cooler cookie in the bottom of the cup, flat side down.
Prepare filling. Beat together cream cheese, egg, sugar, lime juice, and zest until well mixed. Fill the cups to the top. Bake for 10 to 12 minutes. Remove tarts to cool. Garnish with tiny mint leaves or lime zest.