Key Lime for Any Time

I have been to so many restaurants and ordered scrumptious desserts time after time, but for some reason, key lime pie was just never on my list of desires. My fiance’ decided he wanted to make it last night for dessert, so I went with it and ‘oh-em-gee,” pardon my slang, but this was AMAZING. I had a piece for breakfast this morning; don’t judge me! It really was good though and I would suggest it for any party or pot luck dessert event. It’s not that difficult to make and will definitely satisfy your guests sweet tooth. You must like lime to enjoy this recipe, since it’s a bit tart from the lime juice and zest.

PS – if you are confused in the supermarket about “key limes,” it is not a regular lime. It’s the tiny limes in the bag next to the regular limes and have a different flavor than the limes you are used to!

This recipe of course came from my favorite foodie, Giada and you can find the original recipe HERE


Graham Cracker Crust:

1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar


3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought


1 cup heavy or whipping cream chilled
2 tablespoons confectioners’ sugar


Preheat the oven to 350 degrees F.

We placed the graham crackers in a plastic zip lock bag. Use a rolling pin to press down back and forth over the bag until the crackers are crushed into fine pieces. You can use a food processor if you have one, which we do, but my fiance’ insisted on doing this way; oh well!

Add the 5 tablespoons of melted butter and 1/3 cup of granulated sugar to the crushed graham crackers and stir or pulse until combined.

We used a round cake pan because I could not locate my pie pan (my kitchen is a disaster area right now).

I sprayed a quick spray of PAM in the pan just to make sure nothing would stick after baking.

Press the crust down into the pan and up a bit onto the sides neatly. Bake this for about 8 minutes until set and golden brown in color and then set aside on wire rack to cool.

In the meantime, whip out your electric mixer with a whisk attachment and beat 3 egg yolks and 2 teaspoons of lime zest on high speed until fluffy (recipe says about 5 minutes, but I did about 3). Slowly add the 1 can of sweetened condensed milk until combined. Turn your mixer to low and slowly add in the key lime juice.

Once combined, pour on top of the cooled crust and bake for 10 minutes until set.

Make sure it has cooled down and then place it in the refrigerator. When you’re ready to eat, place it in the freezer for about 15-20 minutes prior to serving. It will make it a lot easier to cut!

For the whipped cream, homemade is always more delicious than store bought and it’s so simple that you just can’t do without it – that is me telling you to not be lazy with the whipped cream 🙂

Place 1 cup of heavy whipping cream in a mixer with a whisk attachment and 2 tablespoons of confectioners sugar and beat on medium-high until peaks form (don’t over beat).

We served this on our Villeroy and Boch dishes, just because the Expresso cup spot on the plate seemed like the perfect place for a dollop of whipped cream.

Let me know how yours comes out! Tag me on Instagram #prettylittlepretzel

Bon Appetit!