Food and Recipes Desserts Ice Cream Key Lime Pie Sundae Be the first to rate & review! With all the flavors of the classic pie, Key lime pie sundae is made for summer. By Alana Al-Hatlani Alana Al-Hatlani Alana Al-Hatlani is an Assistant Food Editor at Southern Living. Southern Living's editorial guidelines Published on August 5, 2024 Recipe tested by Julia Levy Recipe tested by Julia Levy Julia is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close 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 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. Remove from heat, and slowly add butter, 1 piece at a time, whisking until all butter has melted. 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. 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. Rate It Print