Frozen No-Bake Key Lime Pie

Показать описание

Yum! We came up with the best recipe for a no-bake summer dessert. And even better, it's frozen! Perfect to keep you cool on a hot summer day, but more sophisticated than ice cream. We love the crust because of the unique flavor that our Victoria Gourmet bacon glaze seasoning blend gives it. We'd recommend trying it with the apple pie spice as well if you have it! We sell all our blends on our website, gift sets on Amazon, and you can find them in your local TJ Maxx/ Home Goods/ Marshalls.

RECIPE
Ingredients
1 tablespoon Bacon Glaze
Filling:
6 extra large egg yolks, room temperature
1/4 cup granulated sugar
1 - 14oz can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup key lime juice or freshly squeezed lime juice (4 to 5 limes)
Crust:
1 1/2 cups graham cracker crumbs (8 crackers)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
Meringue Topping:
1 cup granulated sugar
1/2 cup water
4 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1 lime, sliced into thin slices

Directions
1. Line a 8-inch bread or terrine pan with plastic wrap, leaving a 6 inch overhang on all sides. Set aside.
2. Make the Filling - beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the prepared pan and freeze for 1 hour. Do not cover with plastic wrap.
3. Make the Crust - combine the graham cracker crumbs, sugar, and butter in a bowl. Spread the mixture over the filling in even thickness, creating a ½ inch crust. Using the overhang wrap the crust with the plastic wrap. Freeze at least 4 hours or overnight.
4. Make the Meringue Topping: in a small saucepan, combine sugar and water. Heat over high heat, brushing down sides of pot as necessary with a pastry brush dipped in water. Cook until sugar syrup registers 240°F on an instant read or candy thermometer.
5. Meanwhile, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Set mixer to medium speed and mix until soft peaks form (when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves), about 2 minutes.
6. With the mixer running, slowly drizzle in hot sugar syrup. Increase speed to high and whip until you have stiff peaks, about 6- 8 minutes.
7. Decorate: Remove the pie from the freezer. Unwrap the plastic overhang and lay the serving plate upside down and on top of the pie. Gently flip over the plate and the pie, removing the pan. Add the meringue in large spoonfuls to create wispy arcs. If desired, use a torch to gently brulee the meringue. Cut into slices and serve with lime wedge. Store in the freezer.

ABOUT US
Victoria Gourmet is a small spice company based in Woburn, MA. And yes, there is a Victoria, and yes, she's involved in the development of all our recipes and blends. Our resident chef, Carrie, spends days formulating our recipes in our test kitchen and coming up with the perfect, simplest, and quickest way to make any recipe. From pancakes, to chicken, to frozen key lime pie, she does it all. If there's anything you'd like to see us come up with, leave a comment below!

Instagram: @victoria_gourmet
Twitter: @victoriagourmet