Old Key West Lime Pie


I don’t know about you, but we’re in the dregs of winter here. The snow is dirty along the side of the road and we’re all sick and tired of the cold, gray days. So what better way to combat these dreary winter days than with a bright, tart key lime ice cream pie?

This pie just oozes the laid-back feel of Disney’s Old Key West resort. Just like the traditional Key Lime Pie, it’s creamy and transporting, reminding you of warm sunny Florida.


This ice cream pie, by the way, is delicious. It starts with a graham cracker crust, which is filled with delicious, creamy lime ice cream and topped with whipped cream. I used a store-bought crust for mine (gasp!) because I was in a hurry. Please feel free to do the same, or use your favorite recipe for a graham cracker crust. The ice cream gets its flavor from both lime juice and lime zest. A lot of flavor comes from the zest, but I find that nothing gives that great “pucker” flavor like the juice. Once frozen, I pour the ice cream into the shell and freeze it without the whipped cream. That’s just personal preference for me. I just don’t like the texture of frozen whipped cream. But it’s totally up to you.


This ice cream recipe makes a little more than you need for one pie, so enjoy the extra all for yourself!


Old Key West Lime Pie

1 9″ graham cracker crust (homemade or store-bought)

Lime Ice Cream

2 cups whole milk

1-1/2 cups cream

3/4 cup sugar

1 Tbsp. corn syrup

4 egg yolks

Pinch of salt

1 tsp vanilla

Zest of two limes, peeled with a vegetable peeler into long strips

1/4 cup lime juice

1/4 cup sugar

Whipped Cream

1/2 cup heavy cream

2 Tbsp sugar (or to taste)

1/2 tsp. vanilla

In a large saucepan, combine milk, cream, 3/4 cup sugar and corn syrup and bring to a boil. Cook for five minutes and remove from heat. In a heatproof bowl, whisk egg yolks with salt. Slowly add about 1 cup of the hot cream mixture to the egg yolks, whisking the whole time. Pour the egg/cream mix back to the saucepan, slowly, stirring constantly. Return the pan to the heat and cook over low heat until slightly thickened (5-7 minutes), stirring often. Pour into a large bowl, add vanilla and lime zest.

Meanwhile, combine lime juice and remaining 1/4 cup of sugar. Bring to a slow simmer and cook for 5 minutes. Pour into bowl with ice cream base. Chill completely.

Pour ice cream base into container of your ice cream machine and freeze according to manufacturer’s suggestions. Pour ice cream into pie shell and freeze in coldest part of your freezer for at least six hours.

For the whipped topping, pour heavy cream into the bowl of an electric mixer, fitted with the whisk attachment. Beat at increasing speeds until soft peaks form. Slowly add the sugar to taste (approx. 2 Tbsp) and vanilla. Chill until ready to serve.

Remove pie from freezer about 10 minutes before serving. Top with fresh whipped cream. and additional lime slices or wedges, if desired.





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