Key Lime Ice Cream Pie

Homemade Key Lime ice cream and Graham cracker pie crust combine to create a spicy and delicious frozen treat. Keep this cake in the freezer so that you always have a cool treat waiting for an unexpected guest.
Combine 1 cup sugar and the following 3 ingredients in a large saucepan. Peel the vanilla seeds; add the seeds and beans to the milk mixture. Bring to a boil over high heat. Immediately remove from heat and let stand for 30 minutes. Remove and discard the vanilla pods.Combine the Graham cracker crumbs and the following 4 ingredients in a medium bowl, stirring until smooth. Place the crumbs on a 9-inch glass or ceramic pie dish to form an even crust. Bake at 350 ° C for 8 minutes or until it is firm to the touch; cool completely and set aside.Whisk the egg yolks in a large bowl. Slowly whisk 1 cup of the warm cream mixture with the egg yolks. Add the egg mixture to the remaining cream mixture, whisking constantly.Cook the cream mixture over medium heat, whisking constantly, for 5 minutes or until the mixture reaches 160 ° C and covers the back of a spoon. Remove from heat; pour through a fine mesh sieve into a bowl. Cool the custard completely, stirring occasionally.Combine the remaining 2/3 cup sugar and lime zest and juice in a bowl, stirring until the sugar is dissolved. Combine the lime juice mixture with the cooled custard. Transfer the custard to an ice cream maker and process according to the manufacturer's instructions.Place the ice cream on the prepared crust. Freeze the cake for 4 hours or overnight. Decorate if desired.