Frozen Key Lime Pie

Here's a perfect cool summer dessert. I've seen many recipes for this pie but this is my own twist with a vanilla cookie crust and a little whipped cream folded into the mix to lighten up the texture even more. This doesn't freeze terribly hard at all so it is easy to cut and has a very refreshing creamy finish. The fact that it's frozen means that you can make it days in advance of any summer event. It would be terrific to take along to any summer barbeque that you get invited to; heck make one and you are sure to get several invites.

 

 Line the bottom of a 10 inch spring-form pan and lightly grease the sides.

Mix together

3 cups vanilla cookie crumbs ( I use Nilla cookies)

3/4 cup melted butter

Press into the bottom and about 3/4 up the sides of the pan. Bake for 10 minutes at 325 degrees F. Set aside to cool.

Whip to soft peaks

1 cup whipping cream

2 rounded tsp icing sugar

1 tsp vanilla extract

Set aside.

In the bowl of a stand mixer with the whisk attachment in place, add

9 extra large egg yolks

1/3 cup sugar

Whisk at high speed until  light, foamy and pale yellow in color, about 5 minute.

Slowly whisk in

Two 10 ounce cans of sweetened condensed milk

1 cup lime juice

zest of 3 limes finely minced

Gently fold in the previously whipped cream. Pour into the prepared pie crust. Freeze overnight. Garnish with whipped cream and lime slices before serving.