Semi-Frozen Lime Pie

Semi-FrozenLimePie

 

I love sweet and tart desserts. While visiting Miami my mom and I tried the famous Joe’s Stone Crab and enjoyed not only the stone crabs but also the restaurant’s semi-frozen key lime pie; it was cool and custardy. This lime pie is served semi-frozen too, but that’s where the resemblance ends. Instead of the usual condensed milk, I folded whipped cream into the lime curd to create a creamy filling that rests on a unique candy-like crust of graham brittle. Try this new twist on an old classic the next time you want to show off.

Click here to watch me making this scrumptious dessert.

Semi-Frozen Lime Pie

Graham Brittle Crust:

1/3 cup pure cane sugar

2 cups graham cracker crumbs

1/2 cup (1 stick) unsalted butter

Creamy Lime Filling:

1 cup pure cane sugar

2 large eggs

2 large egg yolks

3/4 cup fresh lime juice

1/2 teaspoon lime zest

1/2 cup heavy whipping cream

Whipped Cream (recipe follows)

Preheat an oven to 350 degrees F. Grease a large tart pan or 5 small tart pans.

To make the graham brittle crust, spread the sugar in the bottom of a medium saucepan and cook over medium heat for about 6 minutes or until sugar melts and forms an amber color.

Place the graham cracker crumbs in a food processor. Melt the butter in a microwave safe bowl and then add to the food processor along with the sugar syrup. Process until combined.

Press the graham mixture into the bottom and up the sides of the pan(s).

Bake for 10 minutes. Allow to cool on the counter.

To make the creamy lime filling, combine the sugar, eggs, egg yolks and lime juice in a bowl. Mix well. Pour into a medium saucepan. Cook over medium heat for 10 minutes or until thickened, whisking constantly. Strain through a fine mesh strainer set over a medium bowl. Stir in the zest.

Refrigerate for up to 4 hours.*

Pour the heavy cream into a medium bowl and beat with an electric mixer on high until soft peaks form. Fold into the chilled lime curd. Pour the creamy lime filling into the prepared graham brittle crust. Freeze for at least 2 hours or until set.

Serve semi-frozen with homemade whipped cream.

Makes 1 large pie or 5 small pies.

*The lime curd can be made a day ahead.

 

Whipped cream

1 cup heavy cream, cold

2 1/2 tablespoons powdered sugar

Place a large bowl in the freezer for 5 minutes. Pour the cold cream into the chilled bowl and beat with an electric mixer on high until soft peaks form. Gradually beat in the powdered sugar. Cover and refrigerate until ready to use.

 

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