Frozen Key Lime Pie Recipe (With Video)

cooking.nytimes.com

I tried this recipe three ways. Frozen, refrigerated and baked. Flavor is wonderful all ways, but texture is best if you bake it for 15 minutes at 350 degrees, cool and refrigerate. If you just refrigerate it, it is kind of soft and soupy. If you freeze it, it is just not quite the right texture either, icy, not custard-like, plus the frozen crust then sticks to the pan and it is hard to remove a nice slice neatly. I used regular limes. Makes two 8-inch pies.

6 large egg yolks

2 (14-ounce) cans sweetened condensed milk

1 cup freshly squeezed or bottled Key lime juice

1 tablespoon finely grated lime zest

1 prepared 9-inch graham cracker crust, refrigerated

2 to 3 cups lightly sweetened whipped cream, for topping

Directions at cooking.nytimes.com

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