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Welcome to Panza Baby, where you can find delicious recipes and my musings on the world through the lens of food.

Key Lime Pie with Key Lime Curd Whipped Cream

Key Lime Pie with Key Lime Curd Whipped Cream


Did anyone else grow up with the idea that life needs to be unnecessarily difficult? Like that in order for life to be meaningful it has to be really, really hard. As my therapist likes to say, “Life is already hard enough, why make it harder?”

As a very small example, I used to refuse to buy premade hummus or pita bread because I should just make it myself of course! But I’m often tired and don’t want to make hummus from scratch even if I really want to eat hummus and just sit in front of the tv and watch Barry.

These days I’m all about rest and making my life easier in any small way possible. So appeared a craving for key lime pie recently. In the past I would have bought one of those ridiculous 1 pound bag of key limes and juiced every single tiny little lime until I came up with a measly scant 1/2 cup of juice. This time I went straight for the bottle of already juiced key limes. What a concept! And honestly, the juice from that bottle is pretty delicious.

So maybe this week think about how you could make your life even just a tiny bit easier, perhaps by buying the bottle of juice instead of the bag of limes.


Key Lime Pie

4 eggs

1 can sweetened condensed milk

1/2 cup key lime juice*

6 graham crackers

6 tablespoons melted butter

2 tablespoons sugar

pinch of salt

Preheat oven to 350 degrees F. Pulse graham crackers in blender or food processor until they resemble fine crumbs. Add sugar and pulse for another second or two. Pour into a bowl and add melted butter. Press into a 9 inch pie dish. I like to use a glass with a flat bottom to help press the crust in evenly.

Bake for 15 minutes until your kitchen smells like waffle cones and the crust is lightly brown.

While crust is baking whisk together eggs and sweetened condensed milk until mixture is smooth and incorporated well. Slowly whisk in key lime juice.

When crust is finished, pour key lime mixture into crust and bake for another 25 minutes until pie is just set and still a bit jiggly in the center.

Let cool and refrigerate (or freeze) for a few hours. Top with whipped cream swirled with key lime curd (see the recipe for the curd here)


*for the key lime juice you can buy a bag of key limes and juice each one or you can just buy a bottle of key lime juice.

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