Frozen Key Lime Pie Recipes

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FROZEN KEY LIME PIE



Frozen Key Lime Pie image

This frozen Key lime pie recipe tastes like summer and is courtesy of Nora Ephron.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 10

1 1/2 cups graham cracker crumbs, (about 15 crackers)
6 tablespoons unsalted butter, melted and cooled
6 large egg yolks
1 cup freshly squeezed key lime juice
2 cans (14 ounces) sweetened condensed milk
1 tablespoon finely grated Key lime zest
1 cup heavy cream
1 tablespoon sugar
Nora Ephron's Whipped Cream, or Meringue, for serving
Meringue Topping, optional, for serving

Steps:

  • Preheat oven to 375 degrees.
  • Combine the cracker crumbs and butter in a medium bowl, and mix until moist. Evenly press mixture into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
  • In a medium heatproof bowl, whisk the yolks and lime juice together until combined. Set bowl over a saucepan of simmering water, and cook, whisking constantly, until mixture is foamy and registers 160 degrees on an instant-read thermometer, about 6 minutes. Remove bowl from heat, and whisk in condensed milk and zest until well combined. Pour into cooled pie shell and smooth top with a rubber spatula. Freeze until firm, 3 hours.
  • Remove pie from freezer 10 minutes before serving. Combine cream and sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spread evenly over pie, and serve immediately.
  • Remove pie from freezer 5 minutes before serving. Spread whipped cream or meringue evenly over pie. If using meringue, brown the top with a small kitchen torch, or carefully under the broiler. Serve immediately.

FROZEN KEY LIME PIE



Frozen Key Lime Pie image

A very easy and light pie..not to mention how addicting it is! A great summer refresher. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.

Provided by ALLPAL237

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h

Yield 8

Number Of Ingredients 7

4 egg yolks
1 (5 ounce) can sweetened condensed milk
¼ cup key lime juice
4 egg whites
¼ cup white sugar
¼ teaspoon cream of tartar
1 (9 inch) prepared graham cracker crust

Steps:

  • In a large bowl, beat yolks until very light and fluffy. Add sweetened condensed milk and beat until double in volume. Blend in lime juice. Place in refrigerator while whipping whites.
  • In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and cream of tartar, continuing to beat until stiff peaks form.
  • Gently fold whites into yolk mixture. Pour into crust and freeze. Serve frozen.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 34 g, Cholesterol 108.4 mg, Fat 10.3 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 3.1 g, Sodium 204 mg, Sugar 26.1 g

FROZEN KEY LIME PIE



Frozen Key Lime Pie image

Provided by Robin Miller : Food Network

Categories     dessert

Time 40m

Yield 1 (9-inch pie); 6 servings

Number Of Ingredients 5

1 (8-ounce) container nondairy whipped topping, thawed slightly
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lime juice
1 (6-ounce or 9-inch) prepared graham cracker pie crust
Freshly grated lime zest, for sprinkling

Steps:

  • In a medium bowl, whisk together the whipped topping, condensed milk, and lime juice until smooth. Spoon the mixture into graham cracker crust and smooth the surface with a spatula.
  • Set in the freezer until firm, about 30 minutes. Sprinkle lime zest over the top before serving.

FROZEN KEY LIME PIE



Frozen Key Lime Pie image

Provided by Ina Garten

Categories     dessert

Time 2h25m

Yield 8 servings

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges

Steps:

  • 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 pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. 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.

5-INGREDIENT QUICK FROZEN KEY LIME PIE



5-Ingredient Quick Frozen Key Lime Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 4h30m

Yield 1 pie

Number Of Ingredients 7

2 1/2 cups heavy whipping cream
One 14-ounce can sweetened condensed milk
1 tablespoon fresh key lime zest
1/2 cup fresh key lime juice
1 premade graham cracker pie crust
1/2 cup confectioners' sugar
Curled lime slices, for garnish, optional

Steps:

  • Beat 1 cup of the heavy cream into stiff peaks in a large bowl. In a separate bowl, whisk together the sweetened condensed milk, 2 teaspoons of the lime zest and lime juice. Fold the lime juice/sweetened condensed mixture into the whipped cream.
  • Spoon the filling into the pie crust and spread out evenly. Place in the freezer until solid and set, 3 to 4 hours.
  • Take the remaining 1 1/2 cups of whipping cream and add the confectioners' sugar. Whip until soft peaks. Spoon the whipped cream over the frozen pie. Garnish with the remaining key lime zest and some curled lime slices if desired.

FROSTY KEY LIME PIE



Frosty Key Lime Pie image

Credit whipped cream for the fluffy-smooth texture and luscious flavor of this frozen refresher. It's highly recommended by field editor Lisa Feld of Grafton, Wisconsin.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 4

1 can (14 ounces) sweetened condensed milk
6 tablespoons key lime juice
2 cups heavy whipping cream, whipped, divided
1 graham cracker crust (9 inches)

Steps:

  • In a large bowl, combine milk and lime juice. Refrigerate 1/4 cup whipped cream for garnish. Fold a fourth of the remaining whipped cream into lime mixture; fold in remaining whipped cream. Spoon into crust. Cover and freeze overnight. , Remove from the freezer 10-15 minutes before serving. Garnish with reserved whipped cream.

Nutrition Facts : Calories 474 calories, Fat 32g fat (18g saturated fat), Cholesterol 99mg cholesterol, Sodium 207mg sodium, Carbohydrate 43g carbohydrate (39g sugars, Fiber 0 fiber), Protein 6g protein.

FROZEN KEY LIME PIE



FROZEN KEY LIME PIE image

Categories     Egg     Dessert     No-Cook     Quick & Easy

Yield 8 servings

Number Of Ingredients 15

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)
For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges

Steps:

  • 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.

FROZEN KEY LIME PIE (BAREFOOT CONTESSA INA GARTEN)



Frozen Key Lime Pie (Barefoot Contessa Ina Garten) image

A fabulous key lime pie recipe from Ina Garten, the Barefoot Contessa. It has many rave reviews over at the Food Network. Cook time is freeze time (overnight is best).

Provided by Raquel Grinnell

Categories     Pie

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons unsalted butter, melted
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14 ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup squeezed fresh lime juice (4 to 5 limes)
1 cup heavy cream, cold
1/4 cup sugar
1/4 teaspoon vanilla extract
thin lime wedge

Steps:

  • 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.
  • *RAW EGG WARNING.
  • Please use caution when consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, it is recommended you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Nutrition Facts : Calories 524.6, Fat 28.9, SaturatedFat 16.5, Cholesterol 218.9, Sodium 157.4, Carbohydrate 61, Fiber 0.5, Sugar 51.1, Protein 7.8

FROZEN KEY LIME PIE



Frozen Key Lime Pie image

I love this recipe, but you have to have Key limes to get the real flavor!! This is just another fantastic recipe from Martha -

Provided by Chef mariajane

Categories     Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 cups graham cracker crumbs (about 15 crackers)
6 tablespoons unsalted butter, melted and cooled
6 large egg yolks
1 cup freshly squeezed key lime juice
2 (14 ounce) cans sweetened condensed milk
1 tablespoon finely grated key lime zest
1 cup heavy cream
1 tablespoon sugar

Steps:

  • Preheat oven to 375F.
  • Combine the cracker crumbs and butter in a medim bowl, and mix until moist. Evenly press mixture into a 9-inch pie plate, and bake untl lightly brown, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
  • In a medium heastproof bowl, whisk the yolks and lime juice together until combined. Set bowl over a saucepan of simmering water, and cook, whisking constantly, until mixture is foamy and registers 160F on an instant-read thermometer, about 6 minutes. Remove bowl from heat, and whisk in condensed milk and zest until well combined. Pour into cooled pie shell and smooth top with a rubber spatula. Freeze until firm, 3 hours.
  • Remove pie from freezer 10 minutes before serving. Combine cream and sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form, 2-3 minutes. Spread evenly over pie, and serve immediately.
  • Remove pie from freezer 5 minutes before serving. Spread whipped cream evenly over pie. Serve immediatley.

Nutrition Facts : Calories 619, Fat 33.3, SaturatedFat 19.2, Cholesterol 254.7, Sodium 240.5, Carbohydrate 71.5, Fiber 0.6, Sugar 61.1, Protein 11.8

MINI FROZEN KEY LIME PIES



Mini Frozen Key Lime Pies image

Don't want to share your key lime pie? With these mini versions of the creamy, tangy dessert, you don't have to!

Provided by Katherine Sacks

Categories     Dessert     Frozen Dessert     Lime     Lime Juice     Pie     Cream Cheese     Milk/Cream     Summer     Freeze/Chill     Muffin     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 12

5 tablespoons unsalted butter
1 tablespoon honey
1 cup graham cracker crumbs (from about 8 crackers)
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 tablespoons finely grated key lime zest, divided
1/3 cup fresh key lime juice
2 tablespoons fresh lemon juice
3/4 cup chilled heavy cream
2 tablespoons powdered sugar
Special Equipment
A standard 12-cup muffin pan

Steps:

  • Melt butter and honey in a small saucepan over medium heat or in a microwave-safe bowl. Pulse graham crackers in a food processor until fine crumbs form. With the motor running, drizzle in butter-honey mixture and process until well combined. Transfer mixture to a medium bowl; set aside.
  • Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Add condensed milk and beat until smooth. Add key lime juice and lemon juice and beat to combine. Beat in 2 Tbsp. key lime zest.
  • Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to very soft peaks. Sprinkle powdered sugar over cream and continue to whip until it holds stiff peaks. Gently fold 1/2 cup cream into key lime mixture; cover remaining cream and chill.
  • Line muffin pan with paper liners. Pour key lime mixture into a pastry bag or plastic bag with the corner snipped off and pipe batter evenly into tins. Top each with 1 1/2 Tbsp. cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere. Freeze until set, at least 3 hours.
  • Remove pies from molds, turn upside down, and remove paper liners. Spread reserved cream over pies and top with remaining 1 Tbsp. key lime zest.
  • Do Ahead
  • Pies (without topping) can be made 2 weeks ahead; cover and freeze.

FROZEN KEY LIME DELIGHT



Frozen Key Lime Delight image

In the middle of summer, nothing hits the spot quite like this sublime Key lime dessert. Cold, creamy and tart, it looks like sunshine. -Melissa Millwood, Lyman, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 11

1 cup all-purpose flour
1/2 cup salted cashews, chopped
1/2 cup sweetened shredded coconut
1/4 cup packed light brown sugar
1/2 cup butter, melted
2 cups heavy whipping cream
1-1/2 cups sweetened condensed milk
1 cup Key lime juice
3 teaspoons grated Key lime zest
1 teaspoon vanilla extract
Optional: Whipped cream and Key lime slices

Steps:

  • Preheat oven to 350°. In a small bowl, combine flour, cashews, coconut and brown sugar. Stir in butter. Sprinkle into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until golden brown, stirring once. Cool on a wire rack., Meanwhile, in a large bowl, combine cream, milk, lime juice, zest and vanilla. Refrigerate until chilled., Fill cylinder of an ice cream maker two-thirds full; freeze according to the manufacturer's directions., Sprinkle half of the cashew mixture into an ungreased 11x7-in. dish. Spread ice cream over top; sprinkle with remaining cashew mixture. Cover and freeze 4 hours or until firm. Garnish servings with whipped cream and lime slices if desired.

Nutrition Facts : Calories 672 calories, Fat 46g fat (27g saturated fat), Cholesterol 131mg cholesterol, Sodium 258mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 9g protein.

WORLD'S BEST KEY LIME PIE



World's Best Key Lime Pie image

Very easy, very good, light Key lime taste that still makes you pucker. Took me a while to perfect this one. No baking, no fuss - takes me 10 or 15 minutes to make.

Provided by June

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 4

1 (10 inch) prepared graham cracker pie crust
1 (14 ounce) can sweetened condensed milk
½ cup key lime juice
1 (16 ounce) package frozen whipped topping, thawed

Steps:

  • In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 495 calories, Carbohydrate 61.5 g, Cholesterol 16.7 mg, Fat 26.3 g, Fiber 0.5 g, Protein 6 g, SaturatedFat 16.5 g, Sodium 256.4 mg, Sugar 51.9 g

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Top Asked Questions

How do you make a key lime pie?
Lime Juice: You’ll need to juice about 3 and a half key limes. Graham Cracker Crust: Use a pre-made 10 inch graham cracker crust. Make Key Lime Filling: In a large bowl, beat cream cheese with a hand mixer until creamy. Add the lime juice, evaporated milk and sugar. Beat to combine, about 2 minutes. (Filling should not be lumpy.
Can you freeze a key lime pie?
The sweetness of my Pineapple Coconut Mojitos lends itself well to the tartness of this pie. Store leftover key lime pie in a sealed freezer bag or airtight container in the freezer. Your pie will stay good for up to a month! Just be sure to thaw it on the counter for 15-20 minutes before serving it.
How do you make a lime pie with condensed milk?
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.
How do you make ice cream with key lime zest?
Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Add condensed milk and beat until smooth. Add key lime juice and lemon juice and beat to combine. Beat in 2 Tbsp. key lime zest. Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to very soft peaks.

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