Sunday, March 19, 2006

Frozen Key Lime Pie

Frozen Key Lime Pie

1 lime - (1-1/2tsp zest & 3Tbs juice)

1 can (16 oz.) sweetened condensed milk

1 can (6 oz.) limeade, thawed and undiluted

2 cups heavy whipping cream

1 6 oz. graham cracker crust

Combine the lime zest, juice, condensed milk, and limeade in a large bowl. Whisk until thoroughly blended.

In another bowl, beat 1&1/2 cups of the whipping cream until soft peaks form. Add to the lime mixture, and whisk until blended. Next, pour into the piecrust, mounding the center.

Place the pie into the freezer, and let the top set. After an hour, cover the pie with plastic wrap and freeze overnight or until firm.

To serve, remove the pie from the freezer 15 minutes before serving. Beat the remaining cream until stiff peaks form, and use it to top the pie*, if desired. Voila!

* I’ve skipped the whipped cream many times, but do what you like.