Frozen Key lime pie from Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family (page 138) by Ina Garten

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Notes about this recipe

  • Mlr5 on April 07, 2021

    Needed a lot more limes than suggested to get the right amount of juice. Didn’t cook the eggs at all...followed recipe exactly. The finished pie was super tart. Too much for me really, but others didn’t agree and thought it was great.

  • anya_sf on January 20, 2019

    I cooked the yolks with lime juice per recipe note. Used regular Persian limes. I didn't know how long to freeze the pie before topping with whipped cream (froze 1.5 hrs but maybe should have been longer). It turned out fine. Froze 10 hrs before serving. Need to sit at room temperature for a bit before slicing. Very tasty.

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