Frozen Key Lime Pie


From Linda Cicero’s Cook’s Corner Column


Frozen Key Lime Pie

1 (14-ounce) can sweetened condensed milk

6 egg yolks or equivalent egg substitute, divided

1/2 cup Key lime juice

1 to 2 teaspoons grated Key lime zest

1 cup vanilla ice cream, softened

1 baked deep-dish 10-inch graham cracker pie crust, cooled

Beat the milk and egg yolks until thoroughly incorporated and thick, about 8 minutes. With mixer running, drizzle in lime juice and zest. Beat in ice cream. Spoon into prepared pie crust and place in freezer at least 3 hours, until set.

To serve, top with sweetened whipped cream or make a meringue with the unused egg whites, swirl on top of frozen pie, sealing edges, and bake in a 350-degree oven until tips of meringue start to brown, about 10 minutes. Serve immediately. Makes 8 servings.

Per serving: 440 calories (39 percent from fat), 19 g of fat, ( 8.8 saturated fat, 8.2 g monounsaturated fat), 186 mg cholesterol, 9.5 g protein, 59 g carbohydrates, 0.5 g fiber, 183 mg sodium.

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