The first recipe for key lime pie hails from the 1930s and used sweetened condensed milk, as fresh milk was not common in the hot southern Florida Keys in the days before modern refrigeration. To turn this pie into key lime pie, substitute key limes in your sorbet or frozen yogurt recipes.
INGREDIENTS | SERVES 12
2 cups Lime Frozen Yogurt slightly softened
1 baked Gingersnap Tart Crust
2 cups Lime Sorbet slightly softened
3 cups Marshmallow Meringue
DIRECTIONS:
1. Spread the Lime Frozen Yogurt into the prepared pie shell. Top with the sorbet.
2. Allow to freeze for 30 minutes.
3. Add Marshmallow Meringue, piling high in the center. Quickly torch the meringue to brown, or place under your oven broiler.
4. Freeze until set. Remove from freezer 10 minutes before serving.
Garnish with lime wedges, if desired.
