My absolute favorite dessert is pie of any kind, but pecan pie and key lime pie get the top slots in my pie hierarchy. Pie-erarchy? Peach pie is a strong third and pumpkin and lemon meringue round out my top five. But I digress. Pie-gress? No really, I’m done making pie puns. For now.
The warm weather and spring sunshine were just begging for a good key lime pie, and it just so happens that it’s the perfect Easter dessert idea! I mean gosh, it’s even pastel colored. Here’s my top-secret recipe for the best key lime pie in the world… and if you want bonus dessert points, try my Lemon Bundt Cake too!! Can you tell I have a thing for citrus?
- 2 cups crushed graham crackers
- 1 tablespoon brown sugar
- 4 tablespoons unsalted butter (1/2 stick)
- Preheat the oven to 350 degrees
- Crush 2 cups worth of graham crackers into fine crumbs. I just put them into a plastic bag and roll them with a rolling pin or an empty wine bottle. I always have both around!
- Mix the graham cracker crumbs and the brown sugar in a medium mixing bowl.
- Melt the 4 tablespoons of unsalted butter and pour it into the crumb mixture. Thoroughly mix it until all the crumbs are moist. The best way is by hand… don’t be afraid to get those hands dirty!
- Spread the crumb mixture evenly in a standard 9 inch pie pan. Make sure you spread it all the way up the sides too, using your hands to press it firmly into the pan.
- Bake for 10 minutes, then set aside so you can make the…
- 1/2 cup freshly squeezed key lime juice
- Pinch of key lime zest
- 1 14 oz can sweetened condensed milk
- 1 small container lime flavored yogurt
- Squeeze 1/2 cup of juice from fresh key limes. Don’t underestimate how many limes this will take, key limes are tiny!! You’ll probably need about 20 for the whole recipe. Also, don’t underestimate how sore your fingers will be at the end of this. The pie is worth it though, trust me.
- Pour the juice into a mixing bowl, making sure to strain out any seeds or pulp.
- Grate a dash of zest into the bowl to taste. I usually do 1/4 teaspoon or less, as it’s already quite flavorful.
- Pour in the can of condensed milk and mix thoroughly with an electric beater.
- Add the container of lime yogurt and continue to beat the mixture.
- When it’s thoroughly mixed, pour the filling into the crust and set aside so you can make the…
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup white sugar
- Juice of 1 key lime
- Separate the egg whites into a mixing bowl. Add the 1/2 teaspoon of cream of tartar and beat on high until the egg whites are fluffy and form peaks.
- Add the 1/2 cup of sugar and lime juice and continue to beat until the mixture is glossy and stiff.
- Pour it on top of the filling in the pie crust, using a spatula to lightly spread it. Make sure the surface is evenly covered.
- Use your spatula to lightly texture the topping, those peaks and swirls look so pretty when they brown in the oven!
- Bake it on 350 for about 15 minutes or until the top starts to brown.
- Take it out of the oven, let it cool slightly, then refrigerate before serving.
There are a million reasons why I love Easter Sunday… including (but certainly not limited to) the fact that there’s a giant egg-laying rabbit running around, candy, ham, family, flowers, brunch, more candy, oh and did I mention the giant egg-laying rabbit? I mean he’s no Santa, but still.
Besides the rabbit, one of my favorite reasons is the chance to dress up in Spring colors and your Sunday best. I love this dress because it still has the Spring flowers on it but the tiny pops of magenta and coral make it just a little more fun than the standard pastels. The jaquard fabric gives it character and the delicate lattice detail at the top adds a lovely touch. I paired it with my favorite coral Kate Spade bag, coral nails and lips, and white sandals for a fresh Easter look with just a little something extra!
This dress is from a past season but shop some of my current favorite shifts and Easter looks at the bottom of this post.
Dress: Lilly Pulitzer // Bag: Kate Spade // Shoes: ShoeMint
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