A slice of heaven in a slice of pie. This is hubby’s 3rd favorite key lime pie. #1 was in Memphis, TN, #2 was in Florida. And it doesn’t even have key limes in it. It’s so good! I made it for him for Father’s Day, and I think he was pretty happy with it. Thanks to Jami for the awesome, easy recipe! And except for the crust, it’s fat free! This is awesome.
Crust:
1 1/4 c graham cracker crumbs (about 9 crackers crushed)
2 T sugar
1/4 c butter, melted
Mix together and press into a 9″ springform pan and freeze for 15 minutes.
Filling:
1 pint lime sherbet
1 pint Haagen-Dazs Zesty Lemon Sorbet
1 pint vanilla frozen yogurt
1 T lime juice
Soften and mix together in mixer, spoon into crust.
1/4 c coconut, toasted
fresh limes for garnish
Sprinkle with toasted coconut. Freeze for at least 4 hours. Let stand 15 minutes before slicing.
Serve with sliced limes on top.
*Try to plan ahead to save money, otherwise this can be a pricey dessert. Target had Haagen-Dazs on sale for $2.50 a pint, but they didn’t have any Zesty Lemon Sorbet. I bought it somewhere else for $3.89.
*Now that I think about it, I’m pretty sure I put 2 tablespoons of lime juice in.
*I used an 8-1/2″ springform pan.
*I made it a bottom-only crust because I was exhausted from a very hard weekend (Father’s Day ended up happening on Tuesday) and I had a sad baby pulling on my pants wanting to be picked up. It was faster and easier. We kind of liked it though, it made a nice, thick crust. Good stuff.
*Since hubby is adamantly opposed to coconut in all forms, I omitted it. I think it would be really good though.
