Key Lime Pie is high on my list of favorite desserts. That’s one of the reasons I love this Key Lime Pie Fudge. It puts all the flavor and texture of key lime pie into rich and creamy bite-size pieces!

Rich and creamy with a graham cracker crust, this Key Lime Pie Fudge #recipe is a winner! #keylime #pie #lime #fudge

Happy Monday, friends. How have you been? I know it has nothing to do with Key Lime Pie Fudge, but I have to tell you that the past few months have been the strangest of my life. (Some of my previous experiences may have been odder, but these last few months stand out because I’m still in the midst of them.)

Rich and creamy with a graham cracker crust, this Key Lime Pie Fudge #recipe is a winner! #keylime #pie #lime #fudge

The best way I can explain this period of my life is to relate it to the weather. I’m on the verge of a beautiful spring after a long and snowy winter.

It’s the weirdest feeling in the world as I’m so filled with hope and excitement for what’s to come, yet it’s also a stressful and emotional process. I don’t even know what or how to feel. (If you have no idea what I’m talking about … I sorta-recently relocated, sold my home of 10 years, and have been house hunting for 5 months.) It’s as if I have all the pieces to a puzzle and just need to figure out how to put them in the right place.

I want to put all of these thoughts into a dedicated post but felt the need to share them today. So there you go. Also, speaking of weather, where the heck is spring!? So far, it’s snowed every day this month here in Pittsburgh.

I say all of this because, as you know, when life is feeling weird, I often turn to food – eating it and creating it. That’s why there has been so much food chat on IBC lately. (Don’t worry my home decorating and design lovers, more of your kind of posts are on the horizon, especially when I find my new home! Thanks for climbing up Recipe Mountain with me for the past year or so.)

This Key Lime Pie Fudge puts all the flavor and texture of #key #lime #pie into rich and creamy bite-size pieces! #fudge

How to Make Key Lime Pie Fudge:

Now back to the recipe. This Key Lime Pie Fudge is the bomb dot com. Not only is it simple to make, but it packs a bright, fresh flavor, making it perfect for spring and summer. If you’re a fan of lemon and lime, you’ll be in taste heaven.

I also think the graham cracker crust is great. Although fudge is awesome on its own, this crust adds a unique crunch that tastes as good as it looks. It works beautifully with all the creamy fudginess.

This Key Lime Pie Fudge puts all the flavor and texture of #key #lime #pie into rich and creamy bite-size pieces! #fudge

This Key Lime Pie Fudge puts all the flavor and texture of #key #lime #pie into rich and creamy bite-size pieces! #fudge

Tips for making fudge:

When you’re preparing your Key Lime Pie Fudge, I have two quick notes. First, be sure to use fresh lime juice and lime zest. In fact, let’s just never used bottled citrus juice. Ever. Second, keep a close eye on the melting chocolate. Set the temperature on medium and constantly stir, and you’ll be fine. (I say this because I was impatient. I turned the heat up, looked away for a second, and burned the bottom of my first batch. No good!)

This Key Lime Pie Fudge puts all the flavor and texture of #key #lime #pie into rich and creamy bite-size pieces! #fudge

With those couple of notes out of the way, you’re ready to make (and eat!) this amazing Key Lime Pie Fudge.

Rich and creamy with a graham cracker crust, this Key Lime Pie Fudge #recipe is a winner! #keylime #pie #lime #fudge

Key Lime Pie Fudge

Makes about 32 pieces

Here's what you will need:
1/3 cup unsalted butter, melted
1/4 cup sugar
1 1/4 cups graham cracker crumbs
1 (14 ounces) can sweetened condensed milk
1 (11 ounces) package white chocolate chips
1 (4 ounces) bar white chocolate, roughly chopped
2 tablespoons freshly grated lime zest
1/4 cup freshly squeezed lime juice
1/2 teaspoon vanilla extract

Begin by preheating your oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two of the sides. Spray the sides and bottom with cooking spray.

In a bowl, stir together the butter, sugar, and graham cracker crumbs. Press the mixture into the bottom of the prepared baking pan. Bake until the edges are just starting to brown, about 5 to 8 minutes. Transfer pan to a wire rack and let cool for at least 30 minutes.

Meanwhile, in a large saucepan over medium heat, stir together the condensed milk, white chocolate chips, and chopped white chocolate until the chocolate is melted. Constantly stir the mixture to avoid burning. Remove the pan from the heat and then stir in the lime zest, lime juice, and vanilla extract. Pour the mixture over the cooled graham cracker crust. Chill for 4 hours or overnight.

Lift the fudge from the pan using the parchment paper. Then cut the fudge into bite-size pieces. Store in an airtight container for up to a week.

Print

Looking for more citrus-inspired recipes? Try these:

So good, right?

This Key Lime Pie Fudge puts all the flavor and texture of #key #lime #pie into rich and creamy bite-size pieces! #fudge

As always, thank you bunches for following my journey, sharing in my joys (and disappointments), and joining me as each of us creates our own happy place. Have a great week!

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Comments

  • Cristina at

    Hello, when the recipe calls for chocolate, it’s actual chocolate , like the one that needs tempering, not the candy melts right?

    • Michael Wurm, Jr. at

      Yes, white chocolate chips and a white chocolate bar. I used Ghirardelli chips and a Lindt chocolate bar.

      xo Michael

  • Jenna Meggett at

    This tropical-vibe dessert looks so fresh and perfect, especially as we wait for Spring to arrive! Thanks Michael, I’m making this asap.

  • Kate at

    This sounds so good!! I’m just curious…. why both the white chocolate chips and the bar if they are being melted together?

    • Michael Wurm, Jr. at

      The chocolate chips tend to be a little bit softer which is great for fudge. The solid bar gives it a little stability. Hope that helps!

      xo Michael

  • sabrina at

    I love key lime too (only problem is having to squeeze so many of the little limes to make enough juice) and nice tweak with the white chocolate, thank you and also for the high heat warning, noted!

    • Michael Wurm, Jr. at

      I just use regular limes and call it key lime! I’m a rebel. 😉

      xo Michael

  • Maureen at

    Michael,

    With all the wonderful things you have been making, how do you not weigh a million pounds? I wear I find all the weight anyone I know loses. LOL

    Maureen

    P.S. I have never been brave enough to make fudge before but I might have to “gear up” and take the plunge.

  • Julie Blanner at

    Seriously the prettiest fudge ever!

    • Michael Wurm, Jr. at

      Thank you, Julie!!

      xo Michael

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