Frozen Lime Pie

Here is another easy and delicious summer treat: Frozen Lime Pie. This recipe comes from Domino, a new home and lifestyle magazine, and it’s apparently inspired by the Key Lime Pie at Joe’s Stone Crab in Miami Beach, Florida. I haven’t had key lime pie at Joe’s so I can’t say whether or not it’s on the mark, but I do know it’s a delicious pie.

Frozen Lime Pie
Recipe based on one found in Domino Magazine, Spring/Summer 2005 issue
Page 120

1.5 cups graham cracker crumbs
6 tablespoons butter, melted
1 can sweetened condensed milk (14 ounces)
zest of 1.5 limes
½ cup fresh lime juice (about 3 limes)
¼ teaspoon salt
1.5 cups heavy cream
2 tablespoons sugar
lime wheels for decoration

1. In an oiled 9 inch pie plate, combine graham cracker crumbs and butter until the mixture holds together. Press evenly into bottom and sides of pie plate to form crust.

2. In a separate bowl, combine sweetened condensed milk, lime zest, lime juice and salt. Stir for 2 minutes, until thickened. Pour into crust.

3. Place heavy cream in a mixing bowl and use an electric mixer to blend on high speed until stiff peaks form. Add sugar and blend another 10 seconds.

4. Spread whipped cream on top of lime mixture and place in freezer for 4 hours. Just before serving decorate with lime wedges.

This pie is really tangy and refreshing. It’s a nice combination of sweet and tart and there’s a good textural mix between the crunchy graham crackers, the soft, velvety lime pie, and the frothy, decadent whipped cream. A few additional notes:

1. I’m just throwing this out there for any new bakers in the ranks. You can buy graham cracker crumbs in the baking aisle of your supermarket. The first time I made a recipe calling for graham cracker crumbs I didn’t know they came pre-crushed and I didn’t own a food processor at the time. So I stood at my counter smashing regular graham cracker cookies with a rolling pin to try and achieve the right level of smushed-ness. Needless to say, it didn’t happen. So I just have to throw this note in there to any newer cooks who might be in danger of making my old mistake. Save yourself some time and frustration and grab the graham cracker crumbs at the store.

2. This pie is really good as is, but I’d recommend altering the recipe a tad to allot for more crust and less whipped cream. To me, the crust would be even better if it was a smidge thicker all around. And the whipped cream layer is pretty significant here. If you are counting calories or health conscious and want to reduce your fat intake some, definitely feel free to make less whipped cream and your pie will still be excellent. So again, recipe is great as is, but it might be even better with slight modifications as listed above.

It's a no-bake dessert so it's perfect for a hot summer night. Enjoy!

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