Beat the Heat with Quick and Easy Frozen Lime Pie

Photo byTakuya NagaokaonUnsplash

This quick and easy lime pie is the perfect way to beat the heat wave that's shattering records across the country. It's a refreshing combination of tangy lime juice and sweetened condensed milk with a crunchy graham cracker crust.

The cream cheese and whipped cream give the dessert a smooth, light texture--not to mention heaping slices for your guests. It's a voluminous pie that's a cross between traditional key lime pie and vintage icebox pie.

Best of all, you don't need to touch your oven. The pie only takes about 15 minutes to make and is ready to serve in about two hours.

Frozen Lime Pie

Ingredients

2 cups (1 pint) heavy cream

2 tablespoons sugar

1 8-ounce package of cream cheese, at room temperature

1/2 cup lime juice (about 3 limes)

1 14-ounce can of sweetened condensed milk

2 limes for zest and decoration (optional)

A few drops of green food coloring (optional)

1 premade 9-inch pie crust

Instructions

1. Using a hand-held or stand mixer with a whisk attachment, whip the heavy cream on low then increase to medium speed and add the sugar. When it forms soft peaks, transfer to a large bowl. Be careful not to overbeat.

2. Add the cream cheese to the emptied mixing bowl and blend until creamy. Pour in the lime juice, about a teaspoon of lime zest, and the sweetened condensed milk.

3. Add a few drops of green food coloring (optional).

4. Turn off the mixer and fold the whipped cream into the lime filling. Pour into the pie shell, smooth the top, and freeze for about 2 hours.

5. Before serving, allow the pie to sit at room temperature for about 15-20 minutes. Decorate with whipped cream, lime slices and lime zest.

Notes

Be sure your cream cheese is at room temperature to avoid lumps. Use the full-fat version for the creamiest texture.

You can substitute key limes or store-bought lime juice for the regular limes. Key limes are more tart and have a stronger aroma. They are yellow, not green, and have more seeds.

You can substitute a 16-ounce container of sugar-free or regular Cool-Whip for the homemade whipped cream.

Let the pie thaw long enough before serving it. I made this dessert ahead of time for the July 4th holiday and after 30 minutes the pie was still tough to slice. I would give it a full hour or more at room temperature if you've had it in the freezer any length of time.

To make your own graham cracker crust, combine 1 1/2 cups crushed graham crackers, 6 tablespoons of melted butter and 1/4 cup of sugar. Press into a 9-inch pie plate and refrigerate for at least 30 minutes before adding the filling.