Frozen Key Lime Pie

I didn't even make this one, so I don't have pictures. My mom made it last night, and she let me have the last leftover slice for a treat this morning. Yum! With April feeling like June around here right now, I thought it would be just the thing to have on hand.

Cook Time: 5 min
Yield: 8 servings

Ingredients:

Crust:
-1 1/2 cups graham cracker crumbs (10 crackers)
-1/4 cup sugar
-6 Tbsp (3/4 stick) unsalted butter, melted

Filling:
-6 extra-large egg yolks, at room temperature
-1/4 cup sugar
-1 (14 oz) can sweetened condensed milk
-2 Tbsp grated lime zest
-3/4 cup freshly squeezed lime juice (4-5 limes)

Decoration:
-1 cup (1/2 pint) cold heavy cream
-1/4 cup sugar
-1/4 tsp pure vanilla extract
-thin lime wedges

Directions:

Preheat the oven to 350 degrees F.

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.

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.

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.