This week I searched for a dessert that did not require using the oven. I came really close. The original recipe called for a homemade graham cracker crust. Should I? No, it's too hot! So, I waited until 3:00am and strolled over to the grocery store and bought one. That's right, a store bought crust. It's just been too hot in Pasadena to use the oven so, please forgive me. Now that we got that settled, lets talk frozen key lime pie.
The pie is fabulous. It's tart, sweet, and oh, so cool. I used regular limes. Have you seen how tiny key limes are? You can't juice them with a juicer. The truth is limes were on sale for .79 cents (for a whole bag)! You can't beat that price!
The pie is a perfect summer dessert. It has an ice cream texture to it, very smooth and rich. The only problem I had with the recipe was that it called for 6 raw egg yolks. I decided to "cook" my eggs via the "double boiler" method & by adding 2 teaspoons of Knox gelatin.
I cooked the eggs, sugar, and lime juice over a double boiler, until they reached a 140 degrees (I reserved 2 tablespoons of lime juice to dissolve the gelatin in). Then I slowly added the condensed milk and the gelatin. Next, fold in the lime zest. Pour the mixture into the pie crust and freeze over night. Decorate with fresh whipped cream.