My New Favorite Homegoods Find & Barefoot Contessa’s Frozen Key Lime Pie Recipe

It’s been sooo hot in the Bay Area…
A telltale sign that our Indian Summer has finally begun…
For those of you unfamiliar with the San Francisco Bay Area,
our hottest months tend to be from September through mid-November. :)

When it IS this warm I love making Jeff (my hubby) his favorite
‘Frozen Key Lime Pie’ by the Barefoot Contessa.
With the temperatures hovering in the 90’s this entire week…
there’s no better time!

Those who are familiar with Ina Garten (otherwise known as the ‘Barefoot Contessa’)
hear her talk on her show about what she’s making for her sweet husband, ‘Jeffrey’ all the time.
I’m obsessed with her show on the Food Network Channel and always taking notes.
I think my ‘Jeffrey’ is secretly hoping I’ll follow suit and start cooking for him all the time. ;)
I’ve included her recipe below and just be forewarned…
if you make this yummy dessert…
prepare to fall in love.

I also wanted to share with you my little find from my Labor Day shopping spree with my sister, Betsy…
We hit Homegoods not once but twice over this busy weekend. ;)
It felt like heaven with Homegoods new Fall products arriving daily.
We spent a minimum of 2 hours each time and loved every minute of it…
There’s always something new you can’t live without! 

If you take a look at my pictures below you’ll notice my adorable little find ~
3 baby colanders in colors that look as if they were made for my kitchen.  
In them you’ll find the very colorful Whole Foods Key Limes I’ve used to make tonight’s pie.

Enjoy and let me know what you think!
xo

Frozen Key Lime Pie

Recipe courtesy of Ina Garten ~

Total Time:
8 hr 25 min
Prep:
20 min
Inactive:
8 hr
Cook:
5 min

Yield:
8 servings

Level:
Easy

Ingredients

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
6 extra-large egg yolks, at room temperature
(if concerned about raw egg safety you can simply buy pasteurized eggs – all germs are killed by the process)
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)
For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges

Directions

Preheat the oven to 350 degrees F.

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

Contains Raw Eggs:The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.