Hi there! Aren’t you glad the month of April is our Spring Desserts series?? I love making desserts for you! It’s something I have really come to love. When I first started blogging, I HATED with a passion to bake. I think for the most part it was because I never really did much of it and it can get tedious and time consuming and I just didn’t have time for that! But, becoming a food blogger I have stepped out of my shell a lot more and found I actually really enjoy it. And I think you do too! Without further ado, here is this week’s series!
Key Lime Pie
Do you know who else loves that I have gotten better with baking? Jeremy of course! My official taste tester!
Even though we have been on a “diet” we have still allowed the weekends as cheat days. Now, I know a cheat day is suppose to be only one day but with our new lifestyle we aren’t so much focused on losing a ton of weight super fast, so we get to live it up for two whole days, woot! So, naturally I get to make a dessert! His two favorite desserts of ALL TIME are first of all, a classic cheesecake with cherry sauce. And, the second being key lime pie.
I have made cheesecakes numerous times (you just might see a new variation soon, hehe!) but never a classic key lime pie so I knew with this Spring Desserts series I had to give it a go! I got the recipe for the filling from HERE.
Key Lime Pie
- 1 sleeve honey graham crackers
- 1/2 stick unsalted butter melted
- 4 egg yolks
- 1 egg white
- 1/2 Cup key lime juice
- 14 oz sweetened condensed milk
- Pre heat oven to 350 degrees.
- Pulverize graham crackers in a food processor, drizzle in butter. Press into pie pan and bake for 5 minutes. Take out of oven and let cool on counter.
- Make the filling while the crust is cooling. Separate eggs, saving one egg white in a separate bowl. Whisk the egg yolks and add in the condensed milk and key lime juice.
- Using a whisk or hand mixer, whisk the egg white to stiff peaks.
- Fold in the lime mixture with the egg white until fully incorporated. Pour into pie crust.
- Bake for 15-20 minutes until the pie is slightly jiggly when you take it out of the oven. Place in the fridge and let set up for a minimum of 6 hours. Top with whipped cream or whipped topping.
- Serve and enjoy!
So, what was the verdict you ask? Jeremy really really loved the taste of this pie, and so did I! The filling is super smooth and tart but just sweet enough to cut the key lime. What do you think? What is your go to dessert?!
You have to check out Parrish’s recipe for Lemon Curd Blossoms from this week’s series! Click on the image below!
Last week’s series recipes, just click on the links below the images!
Tropical Sunshine Trifle | Bird Nests
Need even more yummy inspiration? Follow my food board on Pinterest!
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Comments & Reviews
Dana DeVolk says
Yes it is safe, unless they have allergy issues with any of the ingredients. There is nothing raw in the mix. Thanks for asking!