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!
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.)
Key Lime Pie 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.)
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.
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!)
With those couple of notes out of the way, you’re ready to make (and eat!) this amazing Key Lime Pie Fudge.
Looking for more citrus-inspired recipes? Try these:
- Key Lime Cactus Cookies
- Lemon Yogurt Cake
- Blackberry Lemon Shortcake Cake
- Lemon Curd Cheesecake Tarts
- Ginger and Mint Lime Floats
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!
Key Lime Pie Fudge Recipe:
- 1/3 cup unsalted butter melted
- 1/4 cup sugar
- 1 1/4 cups graham cracker crumbs
- 1 can (14 ounces) sweetened condensed milk
- 1 package (11 ounces) white chocolate chips
- 1 bar (4 ounces) 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.