Nutritional Info

Nutrition Facts

Serving Size 1 (38g)

Calories 128
Calories from Fat 56 (44%)
Amount Per Serving %DIV
Total Fat 6.3g 10%
Saturated Fat 2.1g 11%
Monounsaturated Fat 2.9g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 188.3mg 63%
Sodium 147.7mg 6%
Potassium 61mg 1%
Total Carbohydrate 10.2g 3%
Dietary Fiber 0.3g 1%
Sugars 3.3g
Protein 5.2g 10%

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Recipe Description
This frozen dessert combines the silkiness of a souffle with the sweet tart flavors and buttery graham cracker crust o fa traditional key lime pie.  Its ethereal texture comesfrom the whipped egg whites that are gently folded into the tangy lime filling.  What's unusual is that the pie is first baked to cook the egg whites, then frozen to a firm, but not hard, consistency.  Plan to make this ahead of time as a refreshing ending to a meal on a hot summer day.
Prep time
24 hr
Cook time
45 min
Ready In
24 hr 45 min


Serves Tool

Serves To:USMetric
1 Cup(c)  graham cracker crumbs
1 Cup(c)  sugar
4 Tablespoon(T)  unsalted butter, melted
5   large eggs, separated
1 Cup(c)  sugar
1/2 Cup(c)  fresh key lime juice, or regular lime juice
1 Pinch(pn)  salt


Position a rack in the lower third of the oven and preheat the oven to 350° F. Place the graham cracker crumbs, sugar and butter in a small bowl and stir to combine. Press the crumbs into a 9 inch pie plate and bake until golden, about 8 minutes. Let the crust cool on a wire rack for about 15 minutes. To make the filling: Pour water to a depth of 1/2 inch in a saucepan or the bottom of a double boiler and bring it to a boil over high heat. Reduce the heat to medium low so that the water just barely simmers. Place the egg yolks in a medium sized heat proof mixing bowl or the top of a double boiler. Add 2/3 cup of the sugar and whisk to combine. Set the bowl over the barely simmering water. Cook, stirring constantly with a wooden spoon, until the egg yolk mixture thickens and lightens in color, about 5 minutes. Add the lime juice and continue to cook over the simmering water, stirring constantly, until an instant read thermometer registers 138°F, about 5 to 10 minutes. Be careful not to let the mixture simmer or the yolks will overheat and scramble. The lime curd is done when it coats the spoon so thickly that if you draw your finger across it, the mark holds. Let the lime curd cool for 10 minutes. To prevent a skin from forming, cover the lime curd by pressing plastic wrap or wax paper directly against the surface. Transfer the lime curd to the refrigerator to cool for at least 3 hours. Position a rack in the lower third of the oven and preheat the oven to 350°F. Place the egg whites and salt in a medium sized bowl and beat with an electric mixer at high speed until the whites turn foamy, about 1 minute. Gradually add the remaining 1/3 cup of sugar and continue to beat until the whites form soft, shiny peaks, about 2 to 3 minutes. Do not overbeat. Stir one third of the egg whites into the lime curd. Then, fold in the remaining egg whites. Pour the pie filling into the crust and bake until the filling is set and the surface turns lightly golden, about 15 minutes. Let the pie cool on a wire rack for 1 hour. Transfer the pie, uncovered, to the freezer and let it freeze for at least 6 hours. Once frozen, cover the pie tightly with plastic wrap and leave it in the freezer until serving time. Garnish each serving with whipped cream and fresh mint leaves, if desired.

Additional notes

Tip: For easy serving, dip the bottom of the pie plate into warm water to loosen the crust and cut the slices with a hot knife.

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Frozen Key Lime Pie
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