For the best flavor, use freshly squeezed Key lime juice. If Key limes are not available, regular lime juice can be substituted, but the flavor will be slightly different. To make your own graham cracker crust: Combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons of melted butter. Press the mixture firmly into a 9-inch pie plate and bake at 350°F (175°C) for 8-10 minutes. Let cool completely before filling. If you're concerned about using raw eggs, you can pasteurize them by gently heating the egg yolks and sweetened condensed milk mixture over a double boiler, stirring constantly, until it reaches 160°F (71°C). Let cool completely before proceeding with the recipe. Garnish with whipped cream and lime zest for an extra touch of elegance. The pie can be stored in the freezer for up to 2 weeks.
Frozen Key Lime Pie
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME4 hrs
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SERVING8 People
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VIEWS39
Escape to a tropical paradise with this effortlessly elegant Frozen Key Lime Pie. A symphony of tangy key lime and creamy sweetness, this refreshing dessert is the perfect antidote to a hot summer day. Its light, airy texture and vibrant flavor will leave you craving more with every bite. (Please note this recipe contains raw eggs. Consumption of raw eggs is not recommended for pregnant women, young children, the elderly, and the infirm. Use only fresh, high-quality eggs.)
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol108 mg
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Fiber0 g
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Protein6 g
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Saturated Fat3 g
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Sodium204 mg
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Sugar26 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 18 mins In a large bowl, using an electric mixer, beat the egg yolks until they are very light in color and fluffy (about 3-5 minutes). Gradually add the sweetened condensed milk and continue to beat until the mixture has doubled in volume, light and airy (about 2-3 minutes). Gently blend in the Key lime juice until just combined. Place the bowl in the refrigerator to chill while you prepare the egg whites (about 10 minutes).
02 Step
Recipe View 8 mins In a separate, clean and dry large glass or metal mixing bowl, beat the egg whites with an electric mixer until they become foamy (about 1-2 minutes). Gradually add the granulated sugar and cream of tartar, continuing to beat until stiff, glossy peaks form. The peaks should hold their shape when the beaters are lifted (about 3-5 minutes).
03 Step
Recipe View 2 mins Gently fold the whipped egg whites into the chilled yolk mixture in two additions. Be careful not to overmix, as this will deflate the whites and result in a less airy pie. Pour the mixture into the prepared graham cracker crust and spread evenly.
04 Step
Recipe View 4 hrs Cover the pie with plastic wrap and freeze for at least 4 hours, or preferably overnight, until solid. Serve directly from the freezer. Let it sit at room temperature for a few minutes to soften slightly before slicing and serving.
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Candido Johnson
May 22, 2025This recipe is so easy and delicious! My family loved it, and it was the perfect dessert for our summer barbecue.
Erich Barrows
Apr 13, 2025I tried making my own graham cracker crust, and it was so worth it! The whole pie was a huge hit.
Haleigh Ratke
Feb 6, 2025The Key lime flavor is amazing! I will definitely be making this again.
Kaylee Okuneva
Jan 9, 2025I was a little hesitant about the raw eggs, but I used pasteurized eggs and it turned out great. The texture was perfect – creamy and frozen.