Categories: Desserts

Ingredients

• For the filling:
• 6 extra large egg yolks, room temp
• 1/4 cup sugar
• 1 (14-onz) can sweetened condensed milk
• 2 Tbsp grated lime zest
• 3/4 cup freshly squeezed lime juice (4-5)
• For decoration:
• 1 cup (1/2 pint) cold heavy cream
• 1/4 cup sugar
• 1/4 tsp vanilla extract
• thin lime wedges

Directions

1. Preheat the oven to 350 degrees F

2. For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

3. For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

4. Note: If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.

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