Frozen Key Lime Pie

Mmmmmm! Even though the temperatures are dropping (already!) and the neighbor's maple tree has blazing orange leaves, I had to indulge in one of my favorite summertime desserts this week. It is really too early for a high of 66 degrees and lows in the 40's overnight, but this is Minnesota after all, and one never can tell what the weather will mix up for us!

So, sitting in our hoodie sweatshirts and blankets draped over our laps, we savored one last bite of summer last weekend. Here is my favorite, uber simple summery delight-

Frozen Key Lime Pie

For the crust:
1 1/4 cups graham-cracker crumbs (11 rectangular graham crackers)
4 T. butter, melted
1 T. sugar

Preheat oven to 375 degrees. In 9 inch pie plate, with fork mix crumbs, melted butter, and sugar until crumbs are evenly moistened. Press mixture firmly onto bottom and up side of pie plate, making small rim. Bake 10 minutes; cool on wire rack.

For the pie filling:

4 limes (or 1/2 c. bottled lime juice)

1 can (14 oz) sweetened condensed milk

1 c. heavy or whipping cream

From limes, grate 1 tablespoon peel and squeeze 1/2 c. juice. In large bowl, with wire whisk, stir sweetened condensed milk and lime peel and juice until well blended. In large bowl with mixer at medium speed, beat cream until stiff peaks form. Fold whipped cream, about one-third at a time, into lime mixture just until blended. Pour mixture into cooled crust. Cover and freeze at least 3 hours or up to 1 month. Let pie stand 10 minutes at room temperature for easier slicing. 10 servings.

Frozen Key Lime Pie: quick, light, creamy, economical, make-ahead, tart, refreshing, laid-back, satisfying yumminess!