I know I said we’d be all crazy-go-nuts cookie recipes for a while but I had to interrupt our regularly scheduled programming to bring you this Ina Garten inspired frozen key lime pie. It is the perfect summer dessert. I would know. I’ve served it at three different dinners this summer to unequivocal (if not redundant) success.
I’m guessing many of you subscribe to Ina Garten which means you also got her recipe for frozen key lime pie earlier this summer. The recipe arrived in my in-box just days before a small dinner party we were throwing and I stopped the presses on whatever dessert I had planned to make this baby.
With some changes. First, I swapped-in spicy gingersnaps for the graham crackers. Everyone knows citrus (especially limes) and ginger are summer besties. I also added a layer of raspberry jam. I’m glad I did this because the citrus filling is deliciously zingy and the sweet of the raspberry is a nice note.
Ina’s original recipe calls for fresh lime juice. BUT the recipe is called frozen key lime pie. As written, the recipe has no key to the key lime. And I get it–‘aint nobody got time to juice 100 key limes for 3/4 C of liquid. Luckily, many moons ago I read, or heard or osmotically gained the knowledge of Nellie and Joes key lime juice. You can find it in most grocery stores and I always try to have some on hand. Trust me, it’s good stuff.
I’ve played with the whipped cream topping decorations quite a bit. I was fairly restrained for the above pie. However I did another (and got no photographic evidence) where I covered the entire surface in whipped cream roses.
If you need a refreshing but decadent dessert for the next few hot summer months, look no further. Major bonus? It can be made a few days in advance.
Next week we’re back at Via Corona where I will attempt to show you show you Tom’s eight foot shower and the master bath. Temper your expectations. I’ve tried to photograph the damn room three times now to middling results. This latest effort is mostly so that I can put the room to bed.
Frozen Key Lime Pie. With a Twist.
see what I did there? Because Ina always says ‘blah blah blah, with a twist..
adapted from Ina Garten
Preheat the oven to 350 degrees F.
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 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 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 decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.