Frozen Andi Lime Pie

Recipe: Frozen Andi Lime Pie


For the crust:

  • 1 1/2 cups Honey Made Graham Crackers crushed with rolling pin
  • 1/4 cup sugar
  • 8 Tbs unsalted butter

For the filling:

  • 6 pasteurized egg yolks
  • 1/4 cup sugar
  • 1 (14 oz) can sweetened condensed milk
  • 1 Tbs lime zest
  • 3/4 cup freshly squeezed juice

For the topping

  • 1 cup cold heavy cream
  • 1/4 cup sugar
  • 1 Tbs pure vanilla extract


Preheat oven to 350 degrees F

For the crust, melt the butter in a saucepan over medium heat and add the graham cracker crumbs and  sugar and combine in the saucepan. When combined and cooled enough to touch then press into a 9 inch spring form pan. Make sure your crust is pat down firm and of even thickness. Bake for 2 minutes and allow to cool completely.

For the filling, beat egg yolks and sugar on high speed with a hand mixer for 5 full minutes until thick. On medium-high speed, add condensed milk and lime juice and mix for another 1-2 minutes. Stir in lime zest with a rubber spatula. Pour mixture into springform pan and freeze until firm, approximately 30 minutes.

For the topping, beat heavy cream on high speed in a stand mixer until soft peaks form. add sugar and vanilla and beat until firm. Spoon an even layer with an offset spatula on top of pie filling and return to freezer for 8 hours or overnight.

Quick Notes

Recipe adapted from the Barefoot Contessa

Serve immediately from freezer

Cooking time (duration): 8

Number of servings (yield): 8

Meal type: dessert

Culinary tradition: USA (General)

My rating:5 stars: ★★★★★

Recipe by yumm yumm yumm.
Microformatting by hRecipe.