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Frozen Key Lime Pie

  • Author: Heirloomed Collection


The tartness of the key limes pairs perfectly with the buttery graham cracker crust, making this the perfect summer treat.


For the Crust
  • 2 1/2 cups graham cracker crumbs
  • 3 TBSP unsalted butter, melted
  • 2 tsp ground cinnamon
  • 1 tsp powdered sugar
  • 1/2 tsp nutmeg
For the Filling
  • 15 oz. sweetened condensed milk
  • 1/2 cup key lime juice
  • 2 eggs, separated
  • 1 tsp grated key lime rind
  • 4 TBSP granulated sugar


For the Crust
  1. For your graham cracker pie shell, combine all crust ingredients in a medium-sized mixing bowl until well mixed. Spoon and press into the bottom + sides of pie plate and set aside. Reserve approximately 1/4 cup of crumb mixture for garnish.
For the Filling
  1. For pie filling, stir together sweetened condensed milk, key lime juice, key lime rind, and egg yolks until well blended.
  2. In a separate large bowl, beat egg whites until almost stiff enought to hold a peak, adding sugar gradually until stiff and glossy. Fold the meringue into lime mixture.
  3. Spoon mixture into your pie plate on top of graham cracker crust, spreading evenly to fill pie plate. Garnish with graham cracker crumb mixture and sliced key lime.
  4. Freeze for at least 1-hour before serving. Enjoy!