Sharing Stories in Bits & Bites

Cool Key Lime Pie

Nothing like a follow up story! A few weeks ago, I wrote about baking flops in Appreciate the Sweet. Now, I am happy to report that my son and his lovely girlfriend did try, try again and this time their key lime pie was a sweet, stunning success!!! I believe they followed a recipe on JoyofBaking .com, so I am happy to share this version with you! With the late summer sun continuing with her glorious light, this is sure to be a light, refreshing dessert the whole family will enjoy, ours did…it disappeared quickly!



  • 1¼ cup graham cracker crumbs
  • 2 tablespoons white sugar
  • 6 tablespoons melted butter


  • 3 egg yolks, room temperature
  • 1 14 oz can of sweetened condensed milk (this was the mixed up ingredient last time)
  • ½ cup key lime juice…get squeezing!
  • 2 tbs grated lime zest


  • 1 cup cold, heavy whipping cream
  • 2 tbs white sugar


  1. Preheat your oven to 350° and place the rack in the centre, lightly coat your 9″ pie or tart pan with vegetable spray or butter.
  2. In a medium bowl, mix the graham cracker crust with the sugar, slowly pour in the melted butter, stirring with a fork until it reaches the consistency of wet sand. Gently press into the bottom and sides of the pie plate. Start with the bottom and gently add mixture and press up the sides.
  3. Bake the crust for about 10 minutes or until set and lightly browned. Remove from oven and place on wire rack to cool, while you make the filling!
  4. When squeezing limes, be sure to gently roll them with your palms before cutting in half, this releases the juices inside and makes them sooo much easier to juice…and BONUS…your hands smell lovely !
  5. With the whisk attachment on your electric mixer, beat the egg yolks for about 3 minutes until they turn pale and fluffy, gradually add the condensed milk and beat for 5 more minutes. Using a flexible spatula, scrape down the sides of the bowl, add the juice and the lime zest. Mix well for 3 more minutes, scraping sides of bowl once again.
  6. Pour the luscious filling over the crispy crust and bake for another 15 minutes, or until the filling has set. Remove from oven and allow to cool completely. Cover and refrigerate several hours or overnight…what?! Yeah right…just try to leave it overnight!
  7. One the filling has chilled , use your electric mixer or hand mixer to beat the whipping cream until stiff peaks form, spoon or pipe topping onto pie , drizzle with extra lime zest! Cut extra big pieces and serve with love.

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