Key Lime Ice Cream Pie
Key limes are my favorite of ALL of the citrus family. Its tangy and sweet and just all around delicious. And when it's mixed into a pie with condensed milk... I'm in heaven! This one is a bit different than your regular key lime pie. It's made with ice cream, and frozen instead of baked. And it is sooooooo easy to make. You can have it ready in no time.
All you need is:
- 1 pie crust (if using this recipe, change the sugar to 2 tablespoons, or a graham cracker crust)
- 1 48 ounce container of vanilla bean ice cream (softened)
- 1 14 ounce can of sweetened condensed milk
- 2/3rds cup of key lime juice
- 4 or 5 drops of green food coloring (optional)
First you'll need to bake your pie crust, if you're using a baked crust. (If you want to make a graham cracker crust, all you need is 1 1/4 cups of graham crackers, crumbled, 1/4 cup of sugar and 1/3 cup of melted butter, throw it all into a food processor and then pack it really tightly into a pie plate, using the bottom of a glass) I baked this one at 350 degrees for 25 to 30 minutes.
While the pie crust is baking, gather your ingredients to make your pie filling.
Put the ice cream in a food processor. (This can all be done by hand, it just takes a few minutes longer)
To that add in the can of sweetened condensed milk.
To that add in the 2/3rds cup of key lime juice. (If you can't find bottled key lime juice, you can use regular lime juice, it won't change the taste that much.)
Pulse everything together for 30 seconds or so, until it's smooth.
Put the bowl in the fridge until the pie crust is baked, and has COMPLETELY cooled off.
Once it has cooled completely, pour the ice cream mixture into the pie shell.
Drop in a few drops of the food color, and swirl around with a knife, toothpick, chopstick, or whatever you have on hand.
Freeze for at least an hour and a half, before serving.