The pie was the first dessert Emilie made all by herself, and that summer, after she realized she could bake, we had Frozen Key Lime Pie every weekend! No one was complaining!!!
Time to share the recipe with you!
Frozen Key Lime Pie
1 1/2 cup Original Graham crackers (about 10), crumbled
6 Tbsp butter, melted
6 extra large egg yolks, or 7 large
1/4 cup sugar
1 14-ounce can condensed milk
2 Tbsp grated lime zest
3/4 cup freshly squeezed lime juice
1 cup cold heavy cream
1/4 cup sugar
1 tsp vanilla extract
Preheat the oven to 350F.
In a small bowl, combine the cracker crumbs with the butter. Mix well and transfer to a cheesecake pan (with removable bottom). Press the crumbs down, tight. There should not be any sides.
Bake for about 10 minutes, until fragrant and slightly colored.
In the bowl of an electric mixer, beat the egg yolks and the sugar until it thickens and becomes light and fluffy, about 5 minutes. Reduce speed and add the condensed milk, lime zest and lime juice. Pour into the cooled baked crust and freeze.
In the bowl of the stand mixer, fitted with the whisk, whip the heavy cream until soft peaks form. Add the sugar and vanilla and continue whipping until stiff peaks form. Spread over the frozen pie and return to the freezer, overnight.
Remove from the freezer 15 minutes before serving.
I used fat free condensed milk.