Category Archives: Pies + Tarts

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!

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Tomato, Basil, Goat Cheese Tart

Adapted from David Lebovitz’s recipe

A slice of this pie makes a delicious lunch when served with a side salad. The dough for this tart is one of the best I’ve ever made- perfectly flaky and buttery. The original recipe recommends drizzling a little honey on top, which I didn’t have on hand, but would be a tasty addition!

Tart Dough Ingredients:

  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 4 1/2 ounces unsalted butter, chilled and cubed
  • 1 large egg
  • 3 tbsp cold water

Filling Ingredients:

  • 1 1/2 tbsp dijon mustard
  • 1 1/2 pints grape tomatoes, seeded and sliced in half
  • 2 cloves garlic, minced
  • 2 tbsp basil, chopped
  • 4 ounces fresh or slightly aged goat cheese, sliced
  • 2 tsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • salt + pepper

1. Combine flour, salt, butter in cuisinart and pulse until crumbly consistency. Add egg and water and blend until dough forms a ball. Remove from cuisinart and form dough into a ball. Roll out onto floured surface until it is large enough to cover tart pan. Roll dough onto rolling pin so that you can easily unroll it onto your 10-inch tart pan. Press dough into sides of tart pan.

2. Preheat oven to 425° F.

3. Spread mustard on bottom of tart dough. Evenly add tomatoes, garlic, and basil on top of mustard, followed by goat cheese slices. Drizzle balsamic and olive oil over top. Season with salt and pepper.

4. Bake for 30-35 minutes.


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