Frozen Key Lime Pie
Instructions:
Quick, refreshing, and light—what more could you ask for in a summer dessert? Graham Cracker–Crumb Crust
4 limes 1 can (14 ounces) sweetened condensed milk 1 cup heavy or whipping cream
Makes 10 servings. Prep: 20 minutes plus cooling and freezing Bake: 10 minutes
- Prepare crust as directed. Cool completely.
- From limes, grate 1 tablespoon peel and squeeze 1â„2 cup juice. In large bowl, with wire whisk, stir condensed milk and lime peel and juice until well blended.
- In large bowl, with mixer at medium speed, beat cream until stiff peaks form. Fold whipped cream, onethird at a time, into lime mixture just until blended.
- Pour mixture into cooled crust. Cover and freeze at least 3 hours or up to 1 month. Before serving, let pie stand 10 minutes at room temperature for easier slicing.