Frozen Key Lime Pie
 
request i was watching food network on demand, and the barefoot contessa 
made a 
frozen key lime pie....anyone have the recipe? 
 
 
 
barefoot contessa family style 
 
1-1/2 cup  graham cracker crumbs (10 crackers)
1/4 cup  sugar
6 Tbsp  (3/4 stick) unsalted butter, melted
  for the filling:
6   extralarge egg yolks, at room temperature
1/4 cup  sugar
1   14ounce can sweetened condensed milk
2 Tbsp  grated lime zest
3/4 cup  freshly squeezed lime juice (4 to 5 limes)
  for the decoration:
1 cup  (1/2 pint) cold heavy cream
1/4 cup  sugar
1/4 tsp  pure vanilla extract
  thin lime wedges
 
preheat the oven to 350 degrees f. 
for the crust, combine the graham cracker crumbs, sugar, and butter in a 
bowl. press into a 9-inch pyrex pie pan, making sure the sides and the 
bottom are an even thickness. bake for 10 minutes until firm and golden. 
allow to cool completely. 
for the filling, beat the egg yolks and sugar on high speed in the bowl of 
an electric mixer fitted with a paddle attachment for 5 minutes, until 
thick. with the mixer on medium speed, add the condensed milk, lime zest, 
and lime juice. pour into the baked pie shell and freeze. 
for the decoration, beat the heavy cream on high speed in the bowl of an 
electric mixer fitted with the whisk attachment until soft peaks form. add 
the sugar and vanilla and beat until firm. spoon or pipe decoratively onto 
the pie and decorate with lime. freeze for several hours or overnight. 
note: if you have concerns about raw eggs, combine the yolks with 1/2 cup 
of 
the lime juice used in the recipe in a double boiler. whisk constantly 
over 
medium heat until the mixture reaches 140 degrees. use in place of the raw 
egg yolks, remembering to add the remaining 1/4 cup of lime juice to the 
filling mixture along with the condensed milk and zest. 
 
the american egg board states: "there have been warnings against consuming 
raw or lightly cooked eggs on the grounds that the egg may be contaminated 
with salmonella, a bacteria responsible for a type of foodborne illness. 
healthy people need to remember that there is a very small risk and treat 
eggs and other raw animal foods accordingly. use only properly 
refrigerated, 
clean, sound-shelled, fresh, grade aa or a eggs. avoid mixing yolks and 
whites with the shell..." 
 
linda in tennessee 
 
 
-- 
(ID: 6483) Mirror: rec.food.recipes: Wed, Aug 25, 2004


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