For a long time I thought restaurants that offered key lime pie we’re confused… I mean, key lime pie has no chocolate or ice cream on it, “Houston, we have a problem.” And then I met my father in law. He’s the dude that orders key lime pie. And loves it. Does he even realize there’s no ice cream or chocolate in what he’s consuming?? Clearly he’s confused too.
But, before I completely wrote off their lack of sensibility in the dessert category, I gave key lime pie a whirl (like I did with butterscotch). I’m very opened minded like that. And you know, it didn’t suck. In fact, I kinda liked it. Let’s not get crazy here, I didn’t turn to the dark side and start actually ordering it, I just tolerated it when others ordered it. Now, fast forward a few years, and here I am making, eating, ENJOYING and even blogging about key lime pie. Well, not quite your traditional key lime pie. It’s a key lime pie and cheesecake, in 1. BOOM! With raspberry whip cream, boom BOOM.
But before I tried making this I was nervous. Nervous that the crust would be too crumbly and the filling wouldn’t set. My only mediocre key lime lovin’ heart would then write it off forever. I didn’t want that to happen. I did a lot of googling looking at a ton of different variations of key lime pie recipes to see what the key (no pun intended) was to this classic pie. Key limes, egg yolk and sweetened condensed milk, those seemed to be the ‘keys’ in every recipe I found. So I used those 3 ingredients, and then some.
I’m so so pleased with how the pie turned out: tart and creamy. Which is exactly what I was going for. You can slice into it perfectly like you would a piece of cheesecake. My fear was that a pool of lime mush would form when I sliced into it, nope, didn’t happen, not even close! The crust set perfectly too. Thick, crumbly, BUT, it stays firm when you cut it. It only crumbles once you bite into it. The raspberry whip cream is just the icing on the cake. Sweet, tart, creamy. Just like the description of the pie, with a totally different sweet, tart and creaminess. Seriously, make this. It’s awesome.
I made this pie for father’s day this year, and here’s what the dad’s in my life had to say:
Father-in-law’s unsolicited comment: “This is the best key lime pie, ever!”
Husband’s take on the crust (his favorite part), “This is the best graham cracker crust I’ve ever had.”
My dad’s response: silence. Apparently he really liked it because 15 seconds later his plate was clean. (Side Note: My dad really likes pink dessert, hence my raspberry whipped cream.)
This pie can be made up to 2 days in advance. Just refrigerate it until ready to serve. OR, make it months in advance and just freeze it! Thaw in the fridge for 24 hours before serving.
Don’t have key lime? Try the same recipe with regular limes or lemon.