Best 4 Frozen Key Lime Pie Barefoot Contessa Ina Garten Recipes

FROZEN KEY LIME PIE

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.

FROZEN KEY LIME PIE (BAREFOOT CONTESSA INA GARTEN)

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.

FROZEN KEY LIME PIE

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.

OLALLIEBERRY PIE & THE BAREFOOT CONTESSA'S PERFECT PIE CRUST RECIPE - (4/5)

Steps:

• Pie crust: Dice the butter and return it to the refrigerator while you prepare the flour mixture Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust. Berry filling: Pick any stems and debris from the fresh berries. Rinse and drain. Note: frozen berries work fine, too. Combine Clearjel (or flour or cornstarch) to the sugar and whisk to combine. Add the lemon juice and allow to sit for a few minutes. Stir in the berries. Taste to check for tartness. Once you have the bottom layer of the pie crust in the pie pan, poke the bottom with a fork a few times. Add the berries mixture. If desired, you can add a few pats of butter. Cover with the top pie crust. Cut slits for steam to escape. Crimp to seal both pie crusts. Whisk egg and water and brush the egg wash over the pie crust, before baking, if desired. This gives a nice golden color to the pie. If you have coarse sugar, it's a nice tough to sprinkle some on top, if desired. On a baking sheet, place the pie into a 375°F oven and bake for about 50 minutes, or until golden. Allow to cool for at least 4 hours. Serve with vanilla bean ice cream. The crust is awesome! I'll show you how to make this on my food blog at: http://foodiewife-kitchen.blogspot.com/2010/06/california-olallieberry-pie-barefoot.html