Key West Key Lime Pie

Best Key West Key Lime Pie

I have vacationed in Key West many times. It’s my favorite city in Florida. Love the food, the history, the art galleries and overall everything about the city. A very fun place to visit. I am really not a pie fan but I do love Key Lime Pie. A lot. Key West makes the best. Now you can make your own and feel like you just visited The Keys.

Here is a picture of a key lime compared to a regular size lime.
The best way to juice a key lime is with a garlic press. It’s like it was made to juice!
As you can see, it works like a charm. Garlic press, my top secret weapon to juice key limes.

Ingredients Pie Crust:

2 cups graham cracker crumbs

1 stick of butter, melted

1/4 cup granulated sugar

1 pinch of salt

Preheat oven to 350 degrees. Mix together graham cracker crumbs, sugar, salt and butter in a bowl. Form crumbs into a deep dish pie pan. Bake for 8 minutes and cool completely before adding filling.

Whip it good!
Strain your key lime juice, I found seeds and it also removes the pulp.
Zest of a regular size lime added to the filling.
Baking away in Margaritaville 😉
She loves my Key West Key Lime Pie
Proudly modeling pie

Key Lime Pie Filling:

2 cans of sweetened condensed milk

8 egg yolks

1 cup of fresh key lime juice, strained,* (2 one pound packages of key limes)**

Zest of one regular lime

Beat sweetened condensed milk and egg yolks until thickened. Add lime juice slowly and lime zest. Add pie filling to completely cooled pie crust. Bake in oven for 12 minutes. Do not let your pie get browned, it will have a jiggle but the pie will solidify after it’s cooled and chilled. Chill pie for minimum 3 hours, or longer. Garnish with fresh whip cream and a lime slice. Enjoy!

Simply the best!
*I have never used bottled key lime juice for anything. I know some of you may have trouble finding key limes. From research, I understand this is a good product but fresh juice is always best. This juice can purchased at grocery stores, Sam’s Club and ordered on Amazon.

**Before juicing limes, microwave them for 1 minute per pound. The heat will making juicing easier and yield more juice.

Margarita Cheesecake With A Twist Of Lime

Welcome to our Cinco de Mayo celebration. So many yummy Mexican recipes are in this link. I love margaritas. I have created a delicious margarita cheesecake with a pretzel crust. No need to look for the lost shaker of salt, the pretzel crust is all you need!  Enjoy.


1 1/2 cups of crushed pretzels, I used store brand stick pretzels

3 Tablespoons of butter, melted

Preheat oven to 325 degrees. Crush pretzels in food processor. They will not be as fine as graham cracker crumbs, just pick out the large pieces. Mix crumbs and butter together and press into the bottom of a springform pan.  Bake crust for 7-8 minutes.


4 blocks cream cheese, room temperature

3 eggs

1 cup of sugar

1 teaspoon vanilla

3/4 cup tequila, I used Patron, additional for brushing on top of cheesecake

3  heaping Tablespoons of corn starch

3/4 cup sour cream

Zest of 2 limes

Using your paddle attachment, whip cream cheese until smooth.  Add eggs, mixing in one at a time. Add sugar, vanilla and tequila, mixing well. Add cornstarch and mixing to combine.  Blend in sour cream and lime zest.  Bake for 75 minutes.  Cool for 20 minutes and run knife around the springform ring. Brush tequila on top of cheesecake after removing springform ring.  Cool until room temperature and refrigerate. Keep in refrigerator for a minimum of 6 hours or overnight is fine.  Garish with lime whip cream and pretzels.

Lime Whip Cream:

16 ounces heavy whipping cream

Zest and Juice of 2 limes

1 1/2 cups (or more) powdered sugar

Chill mixing bowl and attachment in refrigerator for 20 minutes or longer. Beat whipping cream until stiff, add lime juice and zest. Add powdered sugar. Add more than 1 1/2 cups if you want sweeter whip  cream.

After cream is whipped, spread a thin coat around the side of the cheesecake. Place stick pretzels around the sides. Pipe whip cream on top to decorate.

Please make sure you visit the links below to get all of the fabulous Cinco de Mayo Recipes.

Amy, Crumbs in my Mustachio made Easy Taco Salad

Cindy, Hun, What’s for dinner? made Dessert Chimichangas

Nettie, Moore or Less Cooking Blog made Chicken Fajitas

Lorinda, The Rowdy Baker made Tender Yucateco Pork

Alyssa, Cooking from a SAHM made Easy Salsa

Melon Pucker Martini

I guess by now that you might have figured out that I like watermelon and limes. And cocktails! 😉 This drink is very refreshing and tasty. It can be made kid and family friendly by leaving out the vodka and replacing it with 2 additional cups of Cherry 7-Up.

4 cups of seedless watermelon, about 1 1/2 pounds
3/4 cup frozen limeade concentrate, thawed
4 cups Cherry 7- Up, I used diet
2 cups Vodka, more or less to taste
Limes for garnish

In a food processor or blender, blend watermelon until it becomes juice. Strain juice with a mesh strainer to remove pulp and any tiny seeds. Pour into a pitcher and add thawed limeade and stir. Add Cherry 7-Up and stir. Garnish with lime slices in pitcher. Serve immediately! Cheers!

Recipe adapted from Aprons.




Bite Me Watermelon

I love fresh fruit and watermelon is one of my favorites. This is a recipe for a savory watermelon and it can be made with or without alcohol. What a great treat to enjoy after a day in the sun or poolside.

1/2 seedless watermelon, cut in bite size pieces
2 limes, juiced*
2 generous pinches of kosher salt, or more to taste
4 tablespoons of tequila, optional
1/3 cup chopped cilantro, more for garnish

In a large bowl, add all ingredients. Cover and marinate in refrigerator for a minimum of 2 hours.

*I roll my citrus fruit on the counter with a firm hand and microwave for 15 seconds a piece to achieve maximum juice.

All watermelons do not grow the same size. The quantities in this recipe might need to be adjusted up or down depending on the size of the melon. I actually used a quarter slice when making this recipe. Enjoy!