Description
A refreshing key lime ice cream pie that is easy to prepare and perfect for any occasion.
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; though deep dish will work as well)
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
- Allow the pie to sit at room temperature for a few minutes before cutting for easier slices.
- You can substitute the key lime juice with fresh lime juice if desired.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 29g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg