Note: I was sent some baking tools from OXO in order to write this post. Opinions are mine alone.
Every December, I love to share a recipe to support Cookies for Kids’ Cancer, which is why I’m bringing you this delicious Frozen Key Lime Pie!
Every year, OXO supports Cookies for Kids’ Cancer and the fight against pediatric cancer. To date there have been 14,000 grassroots fundraising events in all 50 states and Cookies for Kids’ Cancer has granted more than $18 million to the leading pediatric cancer research centers across the country. Cookies for Kids’ Cancer (CFKC) is a nonprofit founded by two OXO employees after their son, Liam, was diagnosed with pediatric cancer. Through grassroots bake sales across the country, CFKC raises funds to develop new, improved and less toxic treatments for childhood cancer. Liam Witt’s legacy lives on as the organization works toward a cure for pediatric cancer, helping children and families everywhere.
Here are some of my old cookie swap and Cookies for Kids’ Cancer posts, in case you’re in a baking mood (this is my tenth year participating!):
- 2012: Oatmeal, Chocolate Chip, and Pecan Cookies
- 2013: Gluten-Free Boston Cream Pie Cupcakes and Hot Cocoa Cookies
- 2014: Spritz Cookies and Dark Chocolate Chip Cranberry Cookies
- 2015: Dark Chocolate Hazelnut Cookies and Kourambiethes (Greek Christmas Cookies)
- 2016: Oatmeal Chocolate Chip Cookies and Apple Butter Swirled Gingerbread Bars
- 2017: Old Fashioned Cupcakes
- 2019: S’mores Cookies
- 2020: Red Velvet Crinkle Cookies
- 2021: Chocolate Creme de Menthe Cookies
Every year, OXO supports CFKC by encouraging people to bake and share. To help inspire me to get backing, OXO sent me (paid links):
- Steel Pie Server: Designed to cut and serve with comfort, efficiency and style
- Glass Pie Plate with Lid: Perfect for pies, quiches, crumbles and more; easy to take from freezer to oven to table (or potluck!)
- CFKC + OXO “Be a Good Cookie” Spatula: These silicone spatulas are the perfect size for removing freshly baked cookies, even the most delicate
- Insulated Bakeware Carrier: Keeps food hot or cold; ideal for carrying baked goods to bake sales, potlucks and holiday parties
- 4 QT./4 L. Batter Bowl with Lid: A better batter bowl your fridge will love
For every cookie or dessert baked, OXO donates $1 to Cookies for Kids’ Cancer up to $100,000, so let’s get to that Key Lime Pie recipe!
Ingredients:
Graham Cracker Crust:
- 1 1/2 cups finely crushed graham crackers (24 squares)
- 1/3 cup butter, melted
- 3 tablespoons sugar
Key Lime Filling:
- 6 large egg yolks
- 2 (14-ounce) cans sweetened condensed milk
- 1 cup Key lime juice
- the zest of 1 Key lime
Whipped Cream Topping:
- 1 cup cold heavy whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional topping:
- 1 Key lime, thinly sliced
First make the graham cracker crust. Preheat your oven to 350 degrees F.
Add your graham crackers to a mini food processer and process until finely ground. Add to a large mixing bowl and add in 1/3 cup melted butter and 3 tablespoons sugar, stirring until well combined.
Pour the mixture into a 9-inch pie plate, pressing the mixture evenly against the bottom and sides of the pie plate.
Add to your oven and bake for 10 minutes. Remove and let cool in the pan placed on a cooling rack.
While waiting for the crust to cool, make your Key lime filling.
Separate 6 yolks from the egg whites, reserving the egg whites for another use (we made egg white omelets the next morning!) Add the yolks to a medium sized bowl and beat using an electric mixer until thick, about 3 minutes.
Add in the sweetened condensed milk, lime juice, and lime zest, beating with the electric mixer until well blended, about 1 minute.
When your pie crust is completely cool, pour the Key lime filling into the pie shell.
Cover with plastic wrap, being sure to tightly seal it. Add to your freezer and freeze for at least 3 hours or overnight.
When ready to serve, remove from the freezer and make your whipped cream.
Add the heavy cream, sugar, vanilla extract, and salt to a medium bowl. Beat on medium-high-speed using an electric mixer until medium peaks form, about 3 or 4 minutes.
Spread the whipped cream evenly over the Key lime pie.
Garnish with slices of a fresh Key lime, if desired.
For being so simple, this recipe is super tasty! It has a nice amount of citrus from the Key limes, so it isn’t overly sweet. Because it is frozen, it has a bit of an ice cream texture to it, which I love!
Please consider donating today to Cookies for Kids’ Cancer!
Frozen Key Lime Pie
Ingredients
Graham Cracker Crust:
- 1 1/2 cups finely crushed graham crackers 24 squares
- 1/3 cup butter melted
- 3 tablespoons sugar
Key Lime Filling:
- 6 large egg yolks
- 2 14-ounce cans sweetened condensed milk
- 1 cup Key lime juice
- the zest of 1 Key lime
Whipped Cream Topping:
- 1 cup cold heavy whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional topping:
- 1 Key lime thinly sliced
Instructions
- First make the graham cracker crust. Preheat your oven to 350 degrees F.
- Add your graham crackers to a mini food processer and process until finely ground. Add to a large mixing bowl and add in 1/3 cup melted butter and 3 tablespoons sugar, stirring until well combined.
- Pour the mixture into a 9-inch pie plate, pressing the mixture evenly against the bottom and sides of the pie plate.
- Add to your oven and bake for 10 minutes. Remove and let cool in the pan placed on a cooling rack.
- While waiting for the crust to cool, make your Key lime filling.
- Separate 6 yolks from the egg whites, reserving the egg whites for another use (we made egg white omelets the next morning!) Add the yolks to a medium sized bowl and beat using an electric mixer until thick, about 3 minutes.
- Add in the sweetened condensed milk, lime juice, and lime zest, beating with the electric mixer until well blended, about 1 minute.
- When your pie crust is completely cool, pour the Key lime filling into the pie shell.
- Cover with plastic wrap, being sure to tightly seal it. Add to your freezer and freeze for at least 3 hours or overnight.
- When ready to serve, remove from the freezer and make your whipped cream.
- Add the heavy cream, sugar, vanilla extract, and salt to a medium bowl. Beat on medium-high-speed using an electric mixer until medium peaks form, about 3 or 4 minutes.
- Spread the whipped cream evenly over the Key lime pie.
- Garnish with slices of a fresh Key lime, if desired.
This is very similar to my mother’s old time frozen key lime pie recipe, of just raw eggs, sweet and condensed milk, and lime juice. I couldn’t remember the correct quantities of eggs to juice to condensed milk, and now I have it. Thank you! It’s incredibly delicious year around, and I hope I can wait until it’s frozen!