Ina Garten Frozen Key Lime Pie

I just made this dessert for the first time. I've been wanting to make it for a long time, but I generally don't consider something dessert unless it has chocolate in it. But with a hot summer underway, I wanted to give it a try. I was a little intimidated—I had never made a custard before. But it couldn't be easier!

I decided to cook the egg yolk like Ina suggests in her cookbook for people who are concerned with eating raw eggs. Eating raw eggs doesn't concern me, but since I don't know how my guests would feel, I cooked the yolk using my instant read thermometer. It was a delicious and gorgeous looking dessert!

For the crust:

1 1/2 cups graham cracker crumbs (10 crackers)1/4 cup sugar6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

6 extra-large egg yolks, at room temperature1/4 cup sugar1 (14-ounce) can sweetened condensed milk2 tablespoons grated lime zest3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:

1 cup (1/2 pint) cold heavy cream1/4 cup sugar1/4 teaspoon pure vanilla extractThin lime wedges

Directions:

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.

Recipe courtesy of Ina Garten, Barefoot Contessa Family Style

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