Rating: 3.5 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

Homemade Key lime ice cream and a graham cracker pie crust combine to make a tangy and delicious frozen treat. Keep this pie in the freezer so you'll always have a cool treat waiting when an unexpected visitor drops in.

Dahlia Narvaez
Recipe by Coastal Living May 2010

Gallery

Jennifer Davick; Styling: Fonda Shaia

Recipe Summary

prep:
27 mins
cook:
23 mins
additional:
6 hrs 30 mins
total:
7 hrs 20 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 cup sugar and next 3 ingredients in a large saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Bring to a boil over high heat. Immediately remove from heat, and let stand 30 minutes. Remove and discard vanilla bean.

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  • Combine graham cracker crumbs and next 4 ingredients in a medium bowl, tossing until well blended. Press crumbs into a 9-inch glass or ceramic pie plate to form an even crust. Bake at 350° for 8 minutes or until firm to the touch; cool completely, and set aside.

  • Beat egg yolks in a large bowl. Slowly whisk 1 cup warm cream mixture into egg yolks. Add egg mixture to remaining cream mixture, whisking constantly.

  • Cook cream mixture over medium heat, whisking constantly, 5 minutes or until mixture reaches 160° and coats the back of a spoon. Remove from heat; pour through a fine wire-mesh strainer into a bowl. Cool custard completely, stirring occasionally.

  • Combine remaining 2/3 cup sugar and Key lime zest and juice in a bowl, stirring until sugar dissolves. Stir lime juice mixture into cooled custard. Transfer custard to an ice cream maker, and process according to manufacturer's directions.

  • Mound ice cream into prepared crust. Freeze pie 4 hours or overnight. Garnish, if desired.

Source

Pizzeria Mozza, Los Angeles, California

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