Frozen Key Lime Pie

Ingredients

• 1¼ cup crust graham-cracker crumbs
• 4 tbsp crust margarine or butter, melted
• 1 tbsp crust sugar
• 4 filling limes, preferably Key limes
• 1 can 14 ounces; filling sweetened condensed milk
• 1 cup filling heavy or whipping cream
• whipped cream and lime-peel slivers for garnish

Method

1. Prepare the crumb crust: Preheat the oven to 375 degrees F. In a 9-inch pie plate, with a fork, stir the crust ingredients until moistened. With your hand, press the mixture onto the bottom and up the side of the pie plate. Bake the crust 10 minutes. Cool completely in the pie plate on a wire rack.
2. Prepare the lime filling: From the limes, grate 1 tablespoon peel and squeeze 1/2 cup juice. In a large bowl, with a wire whisk or fork, stir the sweetened condensed milk, lime peel and lime juice until blended; set aside.
3. In a small bowl, with a mixer at medium speed, beat the cream until stiff peaks form. Gently fold the whipped cream into the lime mixture, one-third at a time.
4. Pour the filling into the cool crust. Freeze at least 3 hours or until firm. If not serving the pie the same day, wrap the frozen pie with plastic wrap and freeze up to 1 week.
5. To serve, garnish the pie with whipped cream and sprinkle with lime-peel slivers. Makes 10 servings.

Notes

An easy, no-cook pie. If frozen longer than 3 hours, let stand at room temperature 10 minutes before slicing. Prep: 20 minutes plus freezing. Bake: 10 minutes. Each serving: about 325 calories, 5g protein, 36g carbohydrate, 18g total fat, 46mg cholesterol, 210mg sodium.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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