FROZEN KEY LIME PIE (BAREFOOT CONTESSA INA GARTEN)
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
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
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[email protected]I've been making this pie for years and it's always a hit. It's the perfect dessert for any occasion.
Basra Ahmed
[email protected]This pie is a classic for a reason. It's delicious and always a crowd-pleaser.
Mark Dorch
[email protected]I'm not a huge fan of key lime pie, but this recipe was surprisingly good. I would definitely make it again.
Alphaeus Lamin
[email protected]Overall, this is a good recipe. With a few tweaks, it could be even better.
EgyptianChav
[email protected]The crust was a bit soggy. I think I needed to bake it for a few minutes longer.
Tazio Grivetti
[email protected]This pie is a bit too tart for my taste. I would add more sugar to the filling next time.
Kaiden Owen
[email protected]I added a layer of fresh raspberries to the pie before freezing it. It was a delicious addition!
Holly Clark
[email protected]I substituted graham cracker crumbs for the vanilla wafers in the crust and it turned out great.
Eric Salvador
[email protected]This pie is a bit time-consuming to make, but it's definitely worth the effort. It's so delicious!
Sweety Yasmin
[email protected]I love the combination of the tart key lime filling and the sweet meringue topping.
Barbara Granberry
[email protected]I've made this pie several times and it always turns out perfectly. It's my go-to recipe for key lime pie.
Majed Rahman
[email protected]I made this pie for a party and it was a huge hit! Everyone loved it.
Chaudhari Sujan
[email protected]Ina Garten's frozen key lime pie recipe is a winner! The crust is flaky and buttery, the filling is creamy and tart, and the meringue is perfectly toasted.
Barbara Hughes
[email protected]This frozen key lime pie is the perfect summer dessert! It's light, refreshing, and has the perfect balance of tart and sweet.