Description
Karen and Aaron made this frozen pie during a visit to the Northwest on one rare hot day in July. Make this wonderfully refreshing pie in advance...it lasts for months in the freezer.
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Directions
Preheat oven to 350 degrees. For the crusts, combine the cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes and allow to cool completely.
For the filling, beat the egg yolks and sugar on high speed with an electric mixer for 5 minutes until thickened. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into cooled crust and freeze.
For topping, beat the cream on high speed till soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe with a decorative tip onto the pie and decorate with fesh lime slices. Freeze for several hours or overnight.
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Ingredients
 Crust:
1 1/2 cups graham cracker crumbs (about 10 crackers)
1/4 cup sugar
6 T. (3/4 stick) butter, melted
Filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14 oz.) can sweetened condensed milk
2 T. grated lime zest
3/4 cup freshly squeezed lime juice (4-5 limes)
Topping:
1 cup cold heavy cream
1/4 cup sugar
1/4 tsp. pure vanilla extract
Thin lime wedges
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