This is the frozen key lime pie that ends up all over Jack Nicholson’s face in the film adaptation of the novel “Heartburn,” Nora Ephron’s thinly veiled recounting of her disastrous marriage to Carl Bernstein. A no-bake key lime pie recipe that's very easy to make, this formula uses a large amount of lime juice to guarantee a tart, impressive flavor. We recommend eating it, though, not using it as a weapon. The pie can be prepared ahead and frozen for up to a week before serving. —Jennifer Steinhauer
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
In a mixing bowl, beat yolks until thick, about 3 minutes. Add condensed milk, lime juice and lime zest. Beat again until well blended, about 1 minute.
The New York Times Cooking
The New York Times Cooking
Step 2
Pour into pie shell, filling it to the brim and mounding slightly on top. Cover with plastic wrap, stretching wrap tightly across surface. Freeze until firm, at least 3 hours.
Step 3
Just before serving, remove from freezer and discard plastic wrap. Allow to rest for 5 minutes, then spread with whipped cream and serve.
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Comments
Kathy
I tried this recipe three ways. Frozen, refrigerated and baked. Flavor is wonderful all ways, but texture is best if you bake it for 15 minutes at 350 degrees, cool and refrigerate. If you just refrigerate it, it is kind of soft and soupy. If you freeze it, it is just not quite the right texture either, icy, not custard-like, plus the frozen crust then sticks to the pan and it is hard to remove a nice slice neatly. I used regular limes. Makes two 8-inch pies.
Pamela
Homemade graham cracker crusts: butterier, crunchier, fresher: use fresh graham crackers, roll 10 rectangles out in a ziploc bag with a rolling pin for texture, or blender/food processor for tinier tooth. (Brits can use 1.5 cups digestive biscuits) + 6 Tbs unsalted butter, 1/3 C sugar, smash it down with a cup/fingers in the pie pan, cook 300 degrees 10 min. Also, a thin layer of sour cream on top of the cooled custard with a sprinkle of sugar -powdered best - before the whipped cream = dynamo.
Randy
The high acidity of the key lime juice thoroughly cooks the egg yolks so there is no need for heat. Not to worry, it is perfectly safe.
MMD
Cut the sweetness: 1can sweetened condensed milk, 8 oz. full-fat Greek yogurt. Beat lime zest into pie filling. Increase lime juice by 1/2, reduce to four egg yolks. Beat well. Don’t allow to stand before baking! It encourages curdling. If topping the pie, consider unsweetened or very lightly sweetened whipped cream.
Kimberly
I made this after accidentally buying key limes instead of Persian limes. Per the comments, I baked the pie for 15 minutes and it set beautifully and I also made the graham crust from scratch. This was too sweet for me - 2 cans of sweetened condensed milk was just too much (other recipes call for one). Oddly enough, I thought it was too sweet, my family thought it was balanced, and my best friend for whom I made a pie, thought it wasn't sweet enough!
Lw
Has anyone adapted this recipe into key lime pie bars? Any adjustments made?
