Sunday, June 15, 2008

Frozen Key Lime Pie

Actually at this point it's only semi-frozen, and I think I prefer it that way. Fully frozen means you lose the silky texture of the lime custard base and the whipped cream is fluffy but somewhat chewy. The recipe comes from the Barefoot Contessa. The first night we had it in the semi-frozen state, as we couldn't wait long enough for it to freeze completely, and then we had it Ina's way the next night. I used the version with the cooked eggs in the base, as I just didn't see any need to eat raw ones.

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