Description
A refreshing and easy key lime ice cream pie recipe perfect for warm weather.
Ingredients
Scale
- 1 pint heavy whipping cream
- 1 – 14 oz can sweetened condensed milk
- 1 cup key lime juice (I use Nellies from Key west)
- 1 lime; sliced
- 1 graham cracker pie crust (regular, not deep dish)
Instructions
- Place heavy whipping cream in a stand mixer with the whisk attachment. This can also be done with a hand blender with whisk attachment but will take much longer.
- Blend for 4 minutes on low speed and adjust speed going up to 6 as it thickens. Once it resembles whipped topping then it’s ready.
- Fold in the can of sweetened condensed milk.
- Fold in key lime juice.
- Pour into the pie crust.
- Top the ice cream pie with sliced limes.
- Wash the lid of the pie crust and flip and place on the pie. Press down the metal edging.
- Freeze pie overnight.
- Once frozen overnight, cut with a warm knife and serve.
Notes
- Make sure to use fresh lime juice for the best flavor.
- You can also use a deep dish graham cracker crust if desired.
- Prep Time: 15 minutes
- Category: Dessert
- Method: Chill and freeze
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg