Key Lime Ice Cream Pie

14 ingredients
6 steps

Ingredients

  • 1 2/3 cups sugar, divided
  • 1 2/3 cups heavy cream
  • 1 cup whole milk
  • 1/4 cup light corn syrup
  • 1 vanilla bean, split in half lengthwise
  • 1 1/4 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of freshly grated nutmeg
  • 8 large egg yolks
  • 1 teaspoon Key lime zest
  • 1 1/4 cups fresh Key lime juice
  • Garnishes: Key lime slices, sweetened whipped cream

Directions

  1. 1
    Combine 1 cup sugar and next 3 ingredients in a large saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Bring to a boil over high heat. Immediately remove from heat, and let stand 30 minutes. Remove and discard vanilla bean.
  2. 2
    Combine graham cracker crumbs and next 4 ingredients in a medium bowl, tossing until well blended. Press crumbs into a 9-inch glass or ceramic pie plate to form an even crust. Bake at 350° for 8 minutes or until firm to the touch; cool completely, and set aside.
  3. 3
    Beat egg yolks in a large bowl. Slowly whisk 1 cup warm cream mixture into egg yolks. Add egg mixture to remaining cream mixture, whisking constantly.
  4. 4
    Cook cream mixture over medium heat, whisking constantly, 5 minutes or until mixture reaches 160° and coats the back of a spoon. Remove from heat; pour through a fine wire-mesh strainer into a bowl. Cool custard completely, stirring occasionally.
  5. 5
    Combine remaining 2/3 cup sugar and Key lime zest and juice in a bowl, stirring until sugar dissolves. Stir lime juice mixture into cooled custard. Transfer custard to an ice cream maker, and process according to manufacturer's directions.
  6. 6
    Mound ice cream into prepared crust. Freeze pie 4 hours or overnight. Garnish, if desired.

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