Ina Garten Frozen Key Lime Pie

Ina Garten frozen key lime pie fills a graham cracker crust with condensed milk, egg yolks, and lime juice at about 540 calories per slice. It serves 8 from Barefoot Contessa Family Style, and takes about 35 minutes of hands-on work because the freezer does the rest.

The recipe starts by beating egg yolks and sugar on high for 5 minutes, which creates a thick base that stays creamy once frozen. Most key lime pies bake the filling to set it, but Ina freezes the raw custard instead.

Everything hinges on cooling the baked crust completely before pouring in the filling, which melts the butter and turns the base soggy if still warm. Skip this step and the crust loses its crunch, because a soggy bottom ruins the contrast with the frozen filling above.

Source: Barefoot Contessa Family Style (2002), verified from barefootcontessa.com

Ina Garten Frozen Key Lime Pie

Recipe by medshi8Course: DessertsCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

10

minutes

Calories

540

kcal

Total time

4

hours 

35

minutes

First the graham cracker crust gets pressed and baked, then a tangy lime filling goes in and freezes until solid. Sweetened whipped cream covers the top before a final freeze, and thin lime wedges finish the presentation.

Ingredients

• For the crust:

• 1 1/2 cups graham cracker crumbs (10 crackers)

• 1/4 cup sugar

• 6 tablespoons (3/4 stick) unsalted butter, melted

• For the filling:

• 6 extra-large egg yolks, at room temperature

• 1/4 cup sugar

• 1 (14-ounce) can sweetened condensed milk

• 2 tablespoons grated lime zest

• 3/4 cup freshly squeezed lime juice (4 to 5 limes)

• For the decoration:

• 1 cup cold heavy cream

• 1/4 cup sugar

• 1/4 teaspoon pure vanilla extract

• Thin lime wedges

Directions

• Preheat the oven: Set the oven to 350 degrees F while you prepare the crust.
• Mix the crust: Stir the graham cracker crumbs, sugar, and melted butter together in a bowl until combined.
• Press the crust: Press the mixture firmly into a 9-inch pie pan so the bottom and sides are an even thickness.
• Bake the crust: Bake for 10 minutes, then set the pan aside to cool completely before adding the filling.
• Beat the yolks: While the crust cools, beat the egg yolks and sugar on high speed in a mixer with the paddle attachment for 5 minutes until thick.
• Add the lime mixture: With the mixer on medium speed, add the condensed milk, lime zest, and lime juice, then mix until smooth.
• Freeze the filling: Pour the filling into the cooled crust, then place the pie in the freezer until solid.
• Whip the cream: In the bowl of a mixer with the whisk attachment, beat the heavy cream on high speed until soft peaks form.
• Finish the cream: Add the sugar and vanilla, then beat until the peaks turn firm and hold their shape.
• Decorate the pie: Spoon or pipe the whipped cream onto the frozen filling, then arrange thin lime wedges on top.
• Final freeze: Return the pie to the freezer for several hours or overnight so it sets completely before serving.
• Serve: Remove the pie from the freezer 15 minutes before cutting, then slice into wedges.

FAQs

Can I use regular limes instead of key limes?

Regular Persian limes are exactly what Ina calls for in this recipe, and the name is a bit misleading. The ingredient list says freshly squeezed lime juice from 4 to 5 limes, which means standard supermarket limes, not the small key limes from Florida.

If you find key limes, you will need 15 to 20 of them for three quarters of a cup, since each yields barely a tablespoon. The flavor is slightly more floral than regular limes, but the difference fades once the condensed milk and sugar go in.

Why do the egg yolks need to be beaten for 5 minutes?

Five minutes on high speed forces air into the yolks until they triple in volume and turn from deep yellow to pale ivory. That change in color tells you the sugar has dissolved and the mixture is ready to absorb the condensed milk without deflating.

If the yolks still look thin and runny after 5 minutes, they were probably too cold when you started. Room temperature yolks whip faster and hold more volume, so pull them from the fridge at least 30 minutes before you begin.

How far ahead can I make this pie?

The pie holds well in the freezer for up to 2 weeks when wrapped tightly in plastic wrap and then foil. After that, ice crystals start forming on the surface, and the whipped cream topping loses its shape.

For best results, add the whipped cream layer no more than a day before serving, since it stays fluffiest when frozen for just one night. Make the crust and filling up to a week early, then add the cream and lime wedges the day before your event.

Can I use a store-bought graham cracker crust?

A pre-made crust saves time, but it will be thinner and less sturdy than the one Ina builds from scratch. Store-bought shells are also slightly smaller, so you might have extra filling left over.

The homemade version takes only 10 minutes to bake and another 15 to cool, which is not much effort for the crunch it adds. Press the crumbs firmly with the bottom of a measuring cup, because loose crumbs crumble apart when you try to slice the frozen pie.

How do I get clean slices from a frozen pie?

Run a sharp knife under hot water for about 10 seconds before each cut, then wipe the blade clean between slices. The heat melts through the frozen filling without dragging, and you get smooth edges instead of jagged ones.

Ina’s note says to pull the pie from the freezer 15 minutes before serving, and that timing matters. Too early and the filling softens into a puddle, but too late and the knife struggles to push through the solid center.