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Ina Garten Frozen Key Lime Pie

Ina Garten Frozen Key Lime Pie
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A classic frozen key lime pie with a buttery graham cracker crust and a tangy, creamy filling that is refreshingly bright. This no-bake dessert is perfect for warm weather, offering a smooth, custard-like texture with the sharp, citrusy kick of key limes.

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups (150g) graham cracker crumbs (from about 12 full sheets)
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted
  • For the Filling:
  • 1 (14-ounce) can (396g) sweetened condensed milk
  • 1/2 cup (120ml) fresh key lime juice (about 12–15 key limes, or 4 regular limes)
  • 1 tablespoon key lime zest (from about 4 key limes)
  • 4 large egg yolks (reserve whites for another use)
  • 1 cup (240ml) heavy cream, very cold
  • 2 tablespoons (15g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • For Garnish (optional):
  • Thin lime slices
  • Whipped cream rosettes

Instructions

  1. Make the crust: Place graham cracker crumbs and sugar in a medium bowl; stir to combine. Pour in melted butter and stir with a fork until all crumbs are moistened and the mixture resembles wet sand. This ensures the crust will hold together when pressed.
  2. Divide the crumb mixture evenly among four 4-inch (10-cm) mini tart pans with removable bottoms (or a 9-inch standard pie dish). Use the bottom of a measuring cup to press the crumbs firmly into the bottom and up the sides of each pan. The crust should be compact and even, about 1/8-inch thick on the sides and 1/4-inch on the bottom. For a standard pie pan, press the mixture into the bottom and up the sides.
  3. Place the crusts in the freezer for at least 15 minutes to set while you prepare the filling. This prevents the crust from becoming soggy when the filling is added. Do not bake the crust.
  4. Make the filling: In a large bowl, whisk together the sweetened condensed milk, key lime juice, and key lime zest until smooth. The mixture will begin to thicken slightly from the acid in the lime juice.
  5. In a separate medium bowl, whisk the egg yolks until smooth and slightly thickened, about 1 minute. Add the egg yolks to the lime mixture and whisk until fully combined and no streaks of yolk remain. Do not overmix, or the filling may become too airy.
  6. Pour the filling into the prepared crusts, dividing evenly (about 1/2 cup per mini tart). Smooth the tops with a small offset spatula. Tap each pan gently on the counter to release any air bubbles.
  7. Freeze the pies uncovered for at least 6 hours, or overnight, until the filling is completely firm. The longer freeze ensures a sliceable, creamy texture without ice crystals.
  8. Make the whipped cream: In a large, chilled mixing bowl, combine the heavy cream, confectioners’ sugar, and vanilla extract. Using an electric mixer fitted with the whisk attachment, beat on medium-high speed until soft peaks form, about 2-3 minutes. Do not overbeat, or the cream will become grainy and eventually turn into butter.
  9. Transfer the whipped cream to a piping bag fitted with a star nozzle (e.g., Ateco 847 or Wilton 1M). Pipe a rosette or a generous dollop onto the center of each frozen pie. Alternatively, simply spoon on a mound of whipped cream.
  10. Garnish each pie with a thin lime slice placed on top of the whipped cream. For best texture, serve immediately, or return to the freezer until ready to serve. If frozen solid, let the pies stand at room temperature for 5-10 minutes before serving to soften slightly.
  11. To serve the mini pies, run a thin knife around the edge of each tart pan, then carefully lift up the removable bottom. A warm knife (dipped in hot water and dried) helps cut clean slices through the frozen filling. For a standard pie, slice directly from the pan.

Notes

Storage: Cover and refrigerate leftover pies for up to 2 days. For longer storage, wrap each mini pan tightly in plastic wrap and then in aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator for 30 minutes before serving. The crust is not baked; for a firmer, more traditional crust, you can bake the pressed crust at 350F / 177C for 8-10 minutes, then cool completely before filling. Key limes are more tart and aromatic than regular limes; if using regular limes, reduce juice to 6 tablespoons and add 2 tablespoons of lemon juice for acidity.

Nutrition

Keywords: frozen key lime pie, key lime pie recipe, no-bake dessert, graham cracker crust, creamy pie, citrus dessert, summer dessert, easy pie, Ina Garten, frozen pie

Find it online: https://inagartencooks.com/ina-garten-frozen-key-lime-pie/