By Harlene Deane
After spending a day in this screaming hot weather, come home to this refreshing and easy to make treat. Key lime pies are usually made with the small Key limes, but these are often hard to find. Using regular limes still produces great results.
• 6 extra-large egg yolks, 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 (4-5 limes)
• 1 cup (1/2 pint) cold heavy cream
• 1/4 cup sugar
• 1/4 teaspoon pure vanilla extract
• Thin lime wedges
Preheat oven to 350 degrees.
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 bottom are an even thickness. Bake for 10 minutes and 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 the 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 onto the pie and decorate with the lime wedges.
Freeze for several hours or overnight. This pie lasts for months in the freezer!
*Short on time? Go ahead and buy a pre-made crust, we won’t tell!
This recipe was adapted from Barefoot Contessa Family Style.