Frozen Key Lime Pie

Name: Frozen Key Lime Pie
Total time: 3 h 15 min
Yield: One 9-inch pie (8 servings)
Ingredients: 6 large egg yolks; 2 (14-ounce) cans sweetened condensed milk; 1 cup freshly squeezed or bottled Key lime juice; 1 tablespoon finely grated lime zest; 1 prepared 9-inch graham cracker crust, refrigerated; 2 to 3 cups lightly sweetened whipped cream, for topping

Recipe from Nora Ephron

Adapted by Jennifer Steinhauer

Updated Nov. 13, 2023

Total Time: 15 minutes, plus 3 hours for freezing
Rating: 5(4,182)
Comments: Read comments

This is the frozen key lime pie that ends up all over Jack Nicholson’s face in the film adaptation of the novel “Heartburn,” Nora Ephron’s thinly veiled recounting of her disastrous marriage to Carl Bernstein. A no-bake key lime pie recipe that's very easy to make, this formula uses a large amount of lime juice to guarantee a tart, impressive flavor. We recommend eating it, though, not using it as a weapon. The pie can be prepared ahead and frozen for up to a week before serving. —Jennifer Steinhauer

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Ingredients

Yield:One 9-inch pie (8 servings)

6large egg yolks
2(14-ounce) cans sweetened condensed milk
1cup freshly squeezed or bottled Key lime juice
1tablespoon finely grated lime zest
1prepared 9-inch graham cracker crust, refrigerated
2 to 3cups lightly sweetened whipped cream, for topping

Ingredient Substitution Guide

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Preparation

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Step 1
In a mixing bowl, beat yolks until thick, about 3 minutes. Add condensed milk, lime juice and lime zest. Beat again until well blended, about 1 minute.
Step 2
Pour into pie shell, filling it to the brim and mounding slightly on top. Cover with plastic wrap, stretching wrap tightly across surface. Freeze until firm, at least 3 hours.
Step 3
Just before serving, remove from freezer and discard plastic wrap. Allow to rest for 5 minutes, then spread with whipped cream and serve.

Ratings

5 out of 5

4,182 user ratings

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Comments

Kathy7 years ago

I tried this recipe three ways. Frozen, refrigerated and baked. Flavor is wonderful all ways, but texture is best if you bake it for 15 minutes at 350 degrees, cool and refrigerate. If you just refrigerate it, it is kind of soft and soupy. If you freeze it, it is just not quite the right texture either, icy, not custard-like, plus the frozen crust then sticks to the pan and it is hard to remove a nice slice neatly. I used regular limes. Makes two 8-inch pies.

Pamela7 years ago

Homemade graham cracker crusts: butterier, crunchier, fresher: use fresh graham crackers, roll 10 rectangles out in a ziploc bag with a rolling pin for texture, or blender/food processor for tinier tooth. (Brits can use 1.5 cups digestive biscuits) + 6 Tbs unsalted butter, 1/3 C sugar, smash it down with a cup/fingers in the pie pan, cook 300 degrees 10 min.
Also, a thin layer of sour cream on top of the cooled custard with a sprinkle of sugar -powdered best - before the whipped cream = dynamo.

Randy7 years ago

The high acidity of the key lime juice thoroughly cooks the egg yolks so there is no need for heat. Not to worry, it is perfectly safe.

Mary P4 days ago

Imo, bottled key lime juice is a bummer. Very bitter. If you can’t find fresh key limes, fresh lime juice is better than bottled key lime juice.

Never set up after baking/freezing2 months ago

Baked my pie at 350 for 15 minutes as others recommended and put that in the fridge and because I had leftover filling I put the leftover in a bowl in the freezer just to see what would happen. Both didn’t set up even after 12 hours in the fridge/freezer respectively. Not sure what happened. If it’s baked - when I pull it, is it supposed to be set already?

audrey2 months ago

Beat the zest into the yolks and then baked the pie for 15 minutes at 350. Froze for two hours! Could have been in the freezer a little longer but it was delicious. Covered it with cool whip.

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