"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Frozen Key Lime Pie Recipe

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This recipe for Frozen Key Lime Pie, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Friday, October 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. graham cracker crumbs (10 crackers)
1/4 c. sugar
6 T. (3/4 stick) unsalted butter, melted
FILLING:
6 extra-lg. egg yolks, at room temperature
1/4 c. sugar
14 oz. sweetened condensed milk
2 T. grated lime zest
3/4 c. freshly squeezed lime juice (4-5 limes)
DECORATION:
1 c. cold heavy cream
1/4 c. sugar
1/4 t. pure vanilla extract
thin lime wedges

Directions:
Directions:
Preheat the oven to 350. Combine graham cracker crumbs, sugar and butter in bowl. Press into a 9-inch Pyrex pie pan, making sure sides and bottom are an even thickness. Bake 10 minutes until firm and golden. Allow to cool completely. For filling, beat egg yolks and sugar on high speed in bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With mixer on medium speed, add condensed milk, lime zest, and lime juice. Pour into baked pie shell and freeze. For decoration, beat heavy cream on high speed in bowl of an electric mixer fitted with whisk attachment until soft peaks form. Add sugar and vanilla and beat until firm. Spoon or pipe decoratively onto pie and decorate with lime. Freeze several hours or overnight. Note: If concerned about raw eggs, combine yolks with 1/2 cup of lime juice used in recipe in double boiler. Whisk constantly over medium heat until mixture reaches 140. Use in place of raw egg yolks, remembering to add remaining 1/4 cup of lime juice to filling mixture along with condensed milk and zest.

 

 

 

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