I’d give about anything to spend a day in the Hampton’s with Ina Garten and her beloved Jeffery in their perfect home…throw in an impromptu visit by T.R. and it would be my ideal of a day dream come true!

In the meantime I decided I should settle for taking inspiration from her Frozen Key Lime Pie recipe.  I fell in love with key lime pie on a visit to Savannah a while back.  At the time we were spending a lot of time in the Canadian Maritimes where key limes where next to impossible to find.  It forced me to make key lime pie with regular limes.  Here at home key limes are easy to find, but I still perfer to mix key limes with regular limes to adjust the tartness of the key limes.

This recipe is easy to make and a welcome treat on a very hot summer night.

Separate the eggs yolks from the whites and add the lime zest.  Be sure to use eggs at room temperature.

Juice the limes, be sure to use both key limes and regular limes.  In total you need 3/4 cups of juice.

Mix the eggs, sugar and lime zest in a mixer for about five minutes.  The mixture should become thick.  Keeping the mixer running, add the condensed milk and lime juice.  Pour directly into a pie plate.

To make the crumble topping take the graham crackers and crumble them up.  Zest the limes and add it in witht he grated ginger.  Toss together and then add it to the top of the pie.

Place the pie in the freezer (I added a loose layer of aluminum foil to the top first).  We froze this pie over night.

To assemble the parfaits I froze wine glasses and then filled them with a scoop of the pie, blueberries and lime zest.  I repeated this process until the glass was full.

The finished dessert was creamy yet frozen and the lime zest added that extra zing that made this memorable.  We loved the addition of the fresh ginger in the crumble.