Simple Key Lime Pie

You still have time to make this happen before tomorrow

If you have 15 minutes to shop and about 30 minutes to cook, you still have time to make my Key Lime Pie for Easter. It’s a recipe that’s been about a year in the making. It all started when a friend invited me to her ranch for the weekend and asked me to bring a healthy-ish dessert. I made a version of this Key Lime Pie with silken tofu and a tablespoon of cornstarch instead of the sweetened condensed milk. It was a failure. It tasted fine and the crust especially was delicious, but the pie had to stay in the freezer to keep its shape and oozed a limey green liquid from the crust. Back to the drawing board. I then replaced the tofu with coconut condensed milk and from there just threw up my hands and went for Eagle Brand sweetened condensed milk. You’re having one slice, just go for it. The recipe is attached with variations and tips for making this ahead. You can see me make it on this Instagram reel. In case you don’t use IG, here’s the video:

A note on why I like to add mascarpone to my whipped cream: It gives it body and helps it last longer in the refrigerator. You can make the whipped cream about three days ahead and it will hold beautifully.

I use homemade vanilla extract in the whipped cream and I’ll also include that recipe for you guys. It’s so simple to make and lasts indefinitely at room temperature. Alcohol is a preservative, you don’t refrigerate your Tito’s, right? Unless you’re going for a cold martini, and in that case, you’ll want to stash it in the freezer.