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Frozen Key Lime Pie

This pie was chosen as the Best Key Lime Pie in Florida by Burton Wolf (James Beard’s associate) in a 1977 cooking competition.  It still is!

CRUST:
1 1/4 cups graham cracker crumbs   
1/4 cup softened butter or margarine    
1/4 cup firmly packed dark brown sugar
1 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg

Combine ingredients for crust.  Spray pie plate with Pam Spray and “tamp” crumbs into pan, gently (do not pack firmly).  Reserve 2 tablespoons crumbs for topping.  Bake at 350 degrees for 10 minutes.

FILLING:
2 eggs, separated
1 can sweetened condensed milk
1/2 cup (generous) Key lime juice
Grated peel of 2 lemons (coarse grated)

Beat yolks until thick and lemon-colored.  Add milk and blend.  Add juice, 2 tablespoons at a time.  Blend well after each addition.  Add one-half of grated lemon peel and blend again.

Beat whites stiff.  Fold one-half of whites into milk-juice mixture.  (Discard remaining whites or use to make meringue cookies).  Pour into prepared crust.

Sprinkle reserved crumbs and remaining half of lemon peel over top.  Freeze until firm.  Then cover with aluminum foil and keep frozen until ready to use.

Remove from freezer about 5 minutes before serving.  After 10 minutes, pie will no longer seem “frozen.”  Serves 6-8.


Contributed by Seasons in the Sun (Florida)

Note:  When a recipe calls for raw eggs, it is a simple process to "home pasteurize" them by coddling them for a few seconds in hot water.  Place the whole egg on a spoon and dip it into boiling water for 40 seconds, then immediately put it into cold water to stop the cooking process.



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