Frozen Lime Pie

This recipe contains uncooked eggs. We all know that growing up, we were warned not to eat these things. However, because of the miracles of modern science, they are actually safe to eat. Any and all cookbooks recommend, however, that you not ingest them if you are pregnant, elderly, a small child, or you have a compromised immune system, just in case. I have served this pie many times, though, and no one has died.

What You'll Need:

Store-bought graham cracker crust

For the filling:

6 XL egg yolks, room temperature

1/4 cup sugar

1 14 oz can sweetened condensed milk

2 tbsp grated lime zest

3/4 cup lime juice (from 4-5 limes)

For the topping:

1 cup cold heavy cream

1/4 cup sugar

1/4 tsp vanilla

Thinly sliced lime wedges, optional

How to Make It:

Beat the egg yolks and sugar on high speed for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, zest, and juice. Pour into the pie shell and freeze until fairly solid, about an hour. To prepare the topping, beat the cream on high speed until soft peaks form when you pull the beaters away from the cream. Add the sugar and vanilla and beat until firm peaks form when the beaters are pulled away. Spoon onto the pie and decorate with lime wedges, if desired. Freeze for several hours or overnight.