Ina Garten’s Frozen Key Lime Pie

Fresh lime juice, lime zest, and an easy-to-make homemade graham cracker crust give this pie much more authentic flavor than store-bought key lime pie. A slice of this cool and zesty dessert is the perfect remedy for lazy, heat-ridden August afternoons.


  • 1 1/2 cups graham cracker crumbs (about 10 crackers)
  • 1/4 cup sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 6 extra large egg yolks, at room temperature
  • 1/4 cup sugar
  • 1 14 oz. can sweetened condensed milk
  • 2 tbs grated lime zest
  • 3/4 cup fresh squeezed lime juice (about 4 or 5 limes)
  •  1 cup cold heavy cream
  • 1/4 cup sugar
  • 1/4 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees F.
  2. For the crust, combine graham cracker crumbs, sugar, and butter in a bowl.
  3. Press into a 9-inch pie pan. Make sure the sides and bottom are an even thickness. Bake for 10 minutes and allow to cool completely.
  4. 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.
  5. With mixer on medium speed, add condensed milk, lime zest, and lime juice. Pour into baked pie shell and put in the freezer.
  6. Beat the heavy cream on high speed in the bowl of an electric mixer fitted with whisk attachment, until soft peaks form. Add sugar and vanilla and beat until firm. Spoon cream decoratively onto pie. If you wish, you can add decorative lime wedges on top.
  7. Freeze for several hours or overnight, and enjoy!

1 Comment

Filed under Pies + Tarts

One response to “Ina Garten’s Frozen Key Lime Pie

  1. Sara

    Lovely idea and the right time of the year.I would serve it on a cobalt blue platter for visual contrast.Yummy !

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