Key Lime Pie Sundae

With all the flavors of the classic pie, Key lime pie sundae is made for summer.

Southern Living Key Lime Pie Sundae
Photo:

Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Lee Montiel

With all the flavor of a freshly made Key lime pie, but no oven required, we think this sundae might become your new summer go-to dessert. In lieu of a sweetened condensed milk custard like the classic pie, we make a quick and easy lime curd to drizzle over vanilla ice cream. Garnished with crushed graham crackers, fresh lime zest, and soft whipped cream, you’ll instantly be transported to Florida, or at the very least, have your summer sweet tooth satisfied.

Ingredients

Lime Curd:

  • 4 large egg yolks 

  • 1 cup granulated sugar

  • 1/2 cup fresh lime juice (from about 5 limes)

  • 1/2 cup (4 oz.) salted butter, cut into 8 small pieces

Sundae:

  • Vanilla ice cream

  • Crushed graham crackers

  • Whipped cream

  • Fresh lime zest

Directions

  1. Whisk together egg yolks, sugar, and lime juice in a medium nonreactive saucepan until fully combined and smooth. Cook over medium, whisking often, until mixture coats the back of a spoon, about 8 minutes.

  2. Remove from heat, and slowly add butter, 1 piece at a time, whisking until all butter has melted. 

  3. Transfer Lime Curd to a small heatproof airtight container. Place a piece of plastic wrap directly on surface of Lime Curd to prevent a skin from forming. Let Lime Curd cool to room temperature, about 20 minutes. Chill, covered with plastic wrap, at least 1 hour. Remove plastic wrap, and serve chilled. Store leftover Lime Curd in an airtight container in refrigerator for up to 2 weeks. 

  4. Place scoops of vanilla ice cream in a small bowl, and drizzle with desired amount of Lime Curd. Top with crushed graham crackers, whipped cream, and grated lime zest.

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