Frozen Key Lime Pie

Frozen Key Lime Pie For the cookie crumb crust 3 cups vanilla cookie crumbs I use Nilla cookies 3/4 cup melted butter For the pie filling 1 cup whipping cream 2 rounded tsp icing sugar 1 tsp vanilla extract 9 extra large egg yolks 1/3 cup sugar Two 10 ounce cans of sweetened condensed milk 1 cup lime juice zest of 3 limes finely minced For the Vanilla Whipped Cream 1 cup whipping cream 2 rounded tbsp icing sugar powdered sugar 1/2 tsp vanilla extract For the cookie crumb crust Mix together the cookie crumbs and melted butter. Line the bottom of a 10 inch spring-form pan with parchment paper and lightly grease the sides. Press the cookie crumb mixture into the bottom and about 3/4 up the sides of the pan. Bake for 10 minutes at 325 degrees F. Set aside to cool. For the pie filling Whip the whipping cream, icing sugar and vanilla to soft peaks and set aside in the fridge. In the bowl of a stand mixer with the whisk attachment in place, add the egg yolks and sugar. Whisk at high speed until light, foamy and pale yellow in color, about 5 minutes. Slowly whisk in the sweetened condensed milk, lime juice and zest. Gently fold in the previously whipped cream. Pour into the prepared pie crust. Freeze overnight. Garnish with vanilla whipped cream and lime slices before serving. For the Vanilla Whipped Cream Beat together the whipping cream, icing sugar and vanilla extract to firm peaks. Pipe or spoon onto the perimeter of the pie as a garnish or serve a dollop on top when you serve it.