My Favorite Ina Garten Summer Dessert Takes Minutes to Make

The first time I made Key lime pie I went to five different grocery stores—yes five—to track down Key lime juice. This seemed outlandish to me, considering I live in New York City, where you should, in theory, be able to find any ingredient in existence.

After much searching, I finally tracked down a bottle at a gourmet food store. However, after I had made the pie a few times and the bottle had run out, I went back to the store and they were out, too. The horror! 

I reluctantly ordered some online, not wanting to go on a wild goose chase again. But when the package went missing in transit, I said forget it, and I just started using regular lime juice to make the pie. I’ve never looked back on the swap.

I now make “Key” lime pie about once a year. This time, I decided to switch up my recipe and try Ina Garten’s recipe for Frozen Key Lime Pie (while still using regular lime juice, of course). 

Why I Love Ina Garten’s Frozen Key Lime Pie 

Key lime pie is pretty easy to make, but Ina’s version raises the standard of what “easy” means. If you use a store-bought graham cracker crust like I do, this pie also becomes no-bake, meaning all you have to do is mix ingredients, pour, and pop it in the freezer. (You don’t have to tell me twice that I don’t have to use the oven.)

The texture of the filling is reminiscent of custard or ice cream. The chilled bites are so satisfying, and I love how I can slightly taste the sweetened condensed milk in the mix. It has the signature pucker of any good Key lime pie, which Ina balances with the sweet graham cracker crust and a lovely layer of homemade whipped cream on top. Plus, it comes together in minutes.

Forget my “once a year” tradition: I’ll be making this pie again before the summer ends. The frozen version of one of my all-time favorite desserts totally has the key to my heart.

Tips for Making Ina Garten’s Frozen Key Lime Pie 

• Lime juice: Along with a store-bought crust, use store-bought lime juice to avoid strenuous juicing. Since I use regular lime juice, which isn’t as sour as Key lime juice, I cut down on the sweetened condensed milk by about 1/4 cup and add a splash more juice. 
• Storing: Flip the plastic cover of the store-bought crust upside down to cover the pie in the freezer.
• Serving: To give this pie a pop of color and some extra flavor, garnish the whipped cream top with lime zest and pair with fresh berries. 
• When to Enjoy: This pie is a summer crowd pleaser—serve it on the Fourth of July or another backyard gathering.