Who loves the bright, tangy taste of Key Lime Pie? I definitely do! Today, September 26, is National Key Lime Pie Day, making it the perfect excuse to celebrate this iconic dessert. In 2006, Key Lime Pie was officially recognized as Florida’s state pie, cementing its place in American dessert history.
The origins of Key Lime Pie trace back to the Florida Keys, where fresh ingredients were limited and resourcefulness ruled the kitchen. The pie is often credited to Jack Simon, a botanist from Key West, though like many classic recipes, its exact beginnings are surrounded by local lore. What we do know is that the dessert became famous for its use of small, aromatic Key limes and sweetened condensed milk, an ideal pairing in the days before refrigeration.
This Key Lime Pie Fudge takes everything we love about the classic dessert; the citrusy zing, creamy sweetness, and nostalgic flavor, and transforms it into an easy, no-fuss treat. It’s rich, refreshing, and incredibly simple to make, making it perfect for parties, holidays, or anytime you’re craving something sweet with a little tropical flair.
Trust me, this is one dessert that disappears fast and leaves everyone asking for the recipe!
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Servings
20
Ingredients
1/3 cup unsalted butter, melted
1 cup sugar
1 1/2 cups finely crushed graham crackers (about 8 whole crackers)
16 ounces white chocolate chips
1 (14 ounce) can sweetened condensed milk
1 tablespoon lime zest
2 tablespoons fresh key lime juice
Preparation
Line a square 8×8 baking pan with foil or parchment paper, extending it up and over pan (this helps you get the fudge out of the pan later).
Grease or spray the sides and bottom of the pan, especially the corners.
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Set aside.
To make the crust:
Preheat oven to 375°F.
In a medium bowl add the butter and stir in sugar with a fork, breaking up any lumps.
Add crushed graham crackers and toss to mix well.
Spread evenly into the baking pan and bake for 4 to 5 minutes or until edge is lightly browned.
Remove from the oven and let cool on a wire rack.
To make the fudge:
Stir white chocolate and sweetened condensed milk in a large heavy saucepan over low heat just until chocolate is melted and all the lumps are gone.
Remove from heat and stir in lime zest and lime juice.
Spread mixture evenly into the prepared pan.
Cover and chill for two hours or overnight.
Lift the fudge from pan using edges of foil. Peel off foil and use a heavy, non-serrated knife to cut the fudge into one-inch pieces.
Tip: Keep a damp kitchen towel handy to clean off the knife after each cut. This will keep give your fudge a cleaner appearance.
