Key Lime Pie

Key Lime Pie

Good morning everybody, guess what today is?

It's 3.14 day or more widely known for all of us bakers (and eaters) out there, Pi day. I planned this key lime pie especially for today, I haven't been able to celebrate as many national food holidays as I would like. In fact I have been sketching a few ideas for a calendar specifically designed for this dilemma. Time always seems to be just out of reach, it either flies by or I loose track of it all together. 

This pie however has arrived right on time, it's refreshing, bright, and has a hint of green. Which is perfect since winter is officially leaving, and we are diving head first into spring. A season that I am quite fond of, it brings such lovely flowers, rain showers, and most importantly more daylight. It will be nice to get out of work, and be able to see where I am going when I take Koda on a walk.

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Along with a fresh new season this bake also has a fresh new take on a pie pan. I wanted to make something that would hold a graham cracker crust, and not loose it's style. A lot of the pie pans I see without a classic ribbon edge always seemed to be boring, or simple. This design is supposed to be fun and functional. I of course need to make a few more, and work out a few kinks, but I think the unique style definitely shines through.

This recipe is from Epicurious

Key Lime Pie

Serving Size: One pie



  • 1 1/4 cups  finely ground graham cracker crumbs ( I used around 10 crackers)
  • 2 tablespoons  granulated sugar
  • A pinch of sea salt
  • 5 tablespoons unsalted butter, melted


  • 1 tablespoon finely grated lime zest
  • 4 large egg yolks
  • 1 14-ounce can sweetened condensed milk
  • 1/2 cup fresh lime juice (around 10 limes)


  • 3/4 cup (175 ml) heavy whipping cream 
  • Tablespoon of granulated sugar


Preheat oven to 350°F.

Make Crust: Crush graham crackers and mix in the melted butter, sugar and salt. Press mixture evenly onto bottom and up side of a 9-inch pie pan (I like to use the bottom of a measuring scoop to pack in the corners). Bake the crust for 10 minutes and cool pie plate on a rack.

Make Filling: In medium bowl with an electric mixer beat the zest and egg yolks until they thicken. (3 minutes). Add sweetened condensed milk and beat for another 3 minutes. Add the lime juice until just combined. Pour onto the graham cracker crust and bake for another 10 minutes.

Make Topping: Beat cream in a bowl with an electric mixer until it just holds stiff peaks (add sugar to taste).

Let pie cool completely before you add the whipped cream, and garnish. Chill for an hour or two when done. (it's perfectly fine if a slice or two is missing before you pop it back into the fridge).




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