This Frozen Key Lime Pie is amazing! A simple graham cracker crust filled with a perfectly sweetened and perfectly tart lime filling then topped with whipped cream. It might just be my favorite frozen dessert ever! Perfect for a Cinco de Mayo party.
(Originally posted May 1, 2019)
I have been making this Frozen Key Lime Pie for years and I can’t believe I’ve never posted it.
I wasn’t planning on posting it for several more weeks because I just posted this Creamsicle Pie last week. But with Cinco de Mayo just a few days away, now is the perfect time to finally share this delicious pie with you. So my apologies for two very similar pie posts within a week of each other.
If you live in SLC, then you’ve probably heard of the Dodo restaurant. It’s one of my most favorite restaurants. Their food is amazing, but they’re also known for their fantastic desserts. They have a key lime pie that is fabulous! It’s topped with a browned meringue topping and stands about a foot tall (ok, maybe not quite that high). It’s just plain ridiculous! So if you live in Utah, go to the Dodo and have their key lime pie. You will be so glad you did.
While this frozen key lime pie doesn’t stand nearly as tall as the Dodo’s, it is still fabulous and I could eat a slice every single day and never get tired of it.
It’s cool, refreshing, sweet (but not too sweet) and tart (but not too tart). The graham cracker crust is the bomb because well, it’s a graham cracker crust.
This pie is simple to make. The filling has only four ingredients in it, with one of them being sweetened condensed milk (be still my heart 😋). The graham cracker crust is thick and pairs perfectly with the lime filling.
Seriously, this pie is the bomb!
HOW LONG DO I NEED TO FREEZE THIS PIE?
The longer this pie is in the freezer, the better it gets. I always make it the day before I need it. After I fill the crust with the key lime filling, I freeze it for a couple hours. Then I spread the whipped cream on it and freeze it overnight. You want the whipped cream to also have time to freeze because then it’s even better.
IF I AM WORRIED ABOUT THE RAW EGGS, WHAT CAN I DO?
If you have concerns about raw eggs, combine the egg yolks with the 1/2 cup of the lime juice and heat in a double boiler, whisking constantly over medium heat until the mixtures reaches 140 degrees. Let the mixture cool then whisk in the sweetened condensed milk, lime zest and remaining 1/4 cup lime juice. FYI, The absurd amounts of raw cookie dough I’ve eaten in my lifetime clearly shows that I’m not someone who has ever been worried about eating raw eggs, so I don’t worry about doing this step.
CAN I USE A STORE BOUGHT GRAHAM CRACKER CRUST?
Graham cracker crusts are really simple to make and taste so much better than store bought. But, if you find yourself in a pinch or just don’t want to make your own, you could certainly use a store bought crust.
SHOULD THE LIMES BE COLD OR ROOM TEMPERATURE TO ZEST AND JUICE?
Cold limes are easier to zest and room temperature limes will give you more juice. I zest my limes as soon as I take them out of the fridge and set the zest aside. Then I let them sit out for an hour or so until they come to room temperature. Once they’ve come to room temperature I juice them.
You guys are going to love this pie! It’s the perfect dessert for a Cinco de Mayo party or really for any occasion.
This pie is cool, creamy, refreshing and is guaranteed to cool you down on a hot day. There is so much to love about this pie! The citrus flavor pairs so perfectly with its sweet and crunchy graham cracker crust.
Let me know if you make it, I’d love to hear what you think.
SIMILAR RECIPES PERFECT FOR CINCO DE MAYO:
KEY LIME BARS
KEY LIME CHIFFON PIE WITH BISCOFF CRUST
TRES LECHES CAKE
Frozen Key Lime Pie
- Total Time: 35 minutes
- Yield: 6 to 8 servings 1x
- 1 1/2 cups graham cracker crumbs (10 crackers)
- 1/4 cup sugar
- 6 tablespoons butter, melted
- 6 large egg yolks, at room temperature
- 1/4 cup sugar
- 1 can (14-ounce) sweetened condensed milk
- 2 tablespoons grated lime zest
- 3/4 cup freshly squeezed lime juice (4 to 5 limes)
- 1 cup cold heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Thin lime wedges
- thin lime wedges
- Preheat the oven to 350 degrees.
For the crust:
- Combine the graham cracker crumbs, sugar, and butter in a bowl. Press into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes. 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 until thick (should take about 5 minutes).
- With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the cooled, baked pie shell and freeze for a couple hours before adding the whipped cream on top.
For the topping:
- 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.
- Make sure you give this pie plenty of time in the freezer. Like I mentioned in my post, the longer this is in the freezer, the better. I always make it the day before so it can freeze overnight.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Recipe Source: Barefoot Contessa Family Style Cookbook
Would this pie be able to travel in a cooler for a couple of hours?
Hi Sharon! If the pie was good and frozen when you put it in the cooler, it should be ok (I would definitely make sure it’s had all night in the freezer before you do this). Then make sure you get it back in the freezer when you get to your destination (hopefully wherever you’re taking it there is a freezer).
Thanks so much, I enjoy using your recipes
May I ask why do you freeze it over night inseatd of putting in the refrigerator??
Hi Jayda, you freeze this because it’s supposed to be a FROZEN key lime pie. If you don’t want a frozen one you can try this recipe or search on google for one.
I made this yesterday! It is easy to make and absolutely delicious. I will definitely make this one again!
Hi Karen! I love that you already made this and I’m thrilled you thought it was delicious! It’s definitely the perfect dessert for these warm summer nights.
Can you freeze the key lime pie topped with whipped cream for several days before serving, or should the whipped cream be added closer to serving time?
Hi Denise! I freeze it for a couple hours before adding the whipped cream and then I spread the whipped cream on top and freeze for several more hours. It will stay good in the freezer for several weeks even with the whipped cream on top. Just keep it covered in the freezer.
Thanks so much! I really enjoy your recipes.