Loretta Paganini: Frozen Key Lime Pie 6/25/13

12:17 PM, Jun 25, 2013   |    comments
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(Serve 8)

2 cups graham cracker crumbs

1/4 cup sugar

1 teaspoon vanilla sugar

8 tablespoons unsalted butter, melted

For the filling:

6 large egg yolks, at room temperature

1/4 cup sugar

1 (14-ounce) can sweetened condensed milk

1 tablespoon grated lime zest

1 cup freshly squeezed lime juice

For the decoration:

1 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon pure vanilla extract

Thin lime wedges

Preheat the oven to 350 degrees F.  For the crust, combine the graham cracker crumbs, sugar,  vanilla sugar and 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 until firm and golden. Allow to cool completely.

For the filling, beat the egg yolks, lime juice, zest and sugar in a bowl on top of a double boiler with an electric mixer until thick. Remove from the heat and stir in the condensed milk. Pour into the baked pie shell and freeze for several hours.

Beat the heavy cream with vanilla and powdered sugar on high speed  until firm. Pipe onto the frozen pie and decorate with lime.

 

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