Birthday Season: Key Lime Pie

“Key” Lime Pie

Every year, The Assistant and I make a fun cake for The Husband. A few years ago, there was the sheet cake that was carved into the shape of a goldfish cracker and iced in an artificial cheddar color.



Then there was the year of the collapsing s’mores cake that was unspeakably delicious, but a total mess.




Last year was the berry bundt cake with Nutella ribbon and frosting that looked frighteningly like mint because The Assistant used food coloring. (Tasty, though.)



But this year, neither of us was feeling the inspiration for a cake. That’s when he decided: it has to be pie. And not just any pie, but a pie that his Daddy would love.

It had to be key lime.

Now, of course, you can’t find a key lime anywhere around here, so check out the photo for The Assistant’s creative take on lime pie. The best recipes involve a nice play on words, right?

NOTE: This recipe requires overnight refrigeration. Don’t go picking up The Assistant from school expecting to make this and eat it on the same day. Not that we know from experience or anything. *ahem*

Key Lime Pie

Serves 6
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Allergy Egg, Milk, Wheat
Meal type Dessert
Misc Child Friendly, Pre-preparable, Serve Cold
Website Epicurious
As with most recipes, I read this one and that one and put them together to create what I guessed to be the ultimate homemade key lime pie. Evidently I ended up with something that was nearly identical to the key lime pie recipe from Epicurious. If only I'd known; it would have saved me a lot of time if I'd just gone there first!


  • 9 graham cracker sheets (crushed)
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter (melted)
  • 1 can sweetened condensed milk (14 ounces))
  • 4 egg yolks (beaten)
  • 5oz lime juice
  • 1 pint heavy cream
  • .25 cup confectioners sugar


Step 1
Preheat oven to 350 degrees F.
Step 2
Pound the graham crackers into crumbs. This is very therapeutic for adults, and fun for kids.
Step 3
With a fork, mix together graham cracker crumbs, sugar and butter.
Step 4
Press the graham mixture into the bottom and sides of a pie plate. Bake on middle rack for 10 minutes
Step 5
Whisk together condensed milk and yolks until well combined.
Step 6
Add juice and whisk to mix. It will seem too thin at first, but by some magic it will thicken as you whisk it.
Step 7
Remove pie crust from the oven and allow to cool on a rack for 15 minutes.
Step 8
Fill cooled crust with lime filling. Bake on middle rack for 15 minutes.
Step 9
Cool pie on a wire rack. Once cool, refrigerate overnight.
Step 10
Serve with whipped cream.


Easy-All“THIS PIE IS AWESOME!” shouted The Assistant at full volume. “Can you make one for my birthday, too?” (No, we don’t need two key lime pies in the span of four days. Thanks.)

The Husband was impressed with everything: The Assistant’s idea, his play on words, and the utter simplicity of the actual recipe.

I’d definitely make it again.

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