Key Lime Pie
Writer, director, and best-selling author Nora Ephron joins Martha to make frozen key lime pie. Part 1.
Frozen Key Lime Pie
Watch the Video
Key Lime Pie
Writer, director, and best-selling author Nora Ephron joins Martha to make...
Watch the Video
Key Lime Pie
Writer, director, and best-selling author Nora Ephron and Martha finish making a...
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The Martha Stewart Show, September 2006
- Yield Serves 8
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Ingredients
- 1 1/2 cups graham cracker crumbs, (about 15 crackers)
- 6 tablespoons unsalted butter, melted and cooled
- 6 large egg yolks
- 1 cup freshly squeezed key lime juice
- 2 cans (14 ounces) sweetened condensed milk
- 1 tablespoon finely grated Key lime zest
- 1 cup heavy cream
- 1 tablespoon sugar
- Nora Ephron's Whipped Cream, or Meringue, for serving
- Meringue Topping, optional, for serving
Directions
- Preheat oven to 375 degrees.
- Combine the cracker crumbs and butter in a medium bowl, and mix until moist. Evenly press mixture into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
- In a medium heatproof bowl, whisk the yolks and lime juice together until combined. Set bowl over a saucepan of simmering water, and cook, whisking constantly, until mixture is foamy and registers 160 degrees on an instant-read thermometer, about 6 minutes. Remove bowl from heat, and whisk in condensed milk and zest until well combined. Pour into cooled pie shell and smooth top with a rubber spatula. Freeze until firm, 3 hours.
- Remove pie from freezer 10 minutes before serving. Combine cream and sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spread evenly over pie, and serve immediately.
- Remove pie from freezer 5 minutes before serving. Spread whipped cream or meringue evenly over pie. If using meringue, brown the top with a small kitchen torch, or carefully under the broiler. Serve immediately.
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Perfection
made the first one, it was such a success, I made two more in less than a week.
Didn't care for the "frozen" version
Only froze the pie for the first four hrs, then put in refrigerator.
I Also liked the cooked egg yolks and the lightness the constant whisking gave to the pie.
This is an excellent key lime pie, with a rich and creamy texture that is unbeatable. I especially like it because the eggs are cooked in a double boiler before being put into the pie crust and then frozen. I found it kept well in the freezer for a number of days and was equally delicious and refreshing at each serving.