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Lime Pie Cakes

July 20, 2011

This was originally posted over on Amy is the Party as a guest post for part of her summer blog party.  But I made these again this week and I thought I’d share it here too.  They are delicious.  Seriously, one of my very favorite treats.  Enjoy!

These limey bits of deliciousness are quick and easy, and I usually have everything I need to make them on hand.  And they are to die for delicious.  They are kind of a cross betweeen key lime pie and cupcakes.  Lime Pie Cakes! Perfect for summmer, right?  Right.

This recipe originally was for a 9″ graham cracker pie crust, so it makes a very random 8 pie cakes.  It’s OK.  They are still worth it!  You’ll need Nilla wafers, 1 14 oz. can of sweetened condensed milk, 4 egg yolks, and four or five limes.  Start by zesting three of your limes into a large bowl.  Then juice the limes until you have 1/2 cup of lime juice (3 or 4 depending on size and juiciness).  Pour the juice into a bowl with the lime zest and add the sweetened condesnsed milk, and the 4 egg yolks.  Mix it together with an electric mixer or a whisk until it is well combined.  Set aside.  Put one Nilla wafer cracker on the bottom of each lined cupcake cup. Then fill them to about 1/2″ from the top.  This filling doesn’t rise as it cooks, so you can fill them up pretty good.  Bake in a 350 degree oven for 15 minutes.  Let them cool for about an hour, and then put them in the fridge for at least an hour before serving.

Whip heavy whipping cream with a bit of vanilla and a big spoonful of powdered sugar.  Then top each piecake with a big dollop of freshly whipped cream. (Don’t be stingy!)  Slice your last lime into 8 thin slices for a garnish.  To make the curly bit make a cut on each slice from the outside edge to the center.  Then twist it and bury it in the whipped cream.

These won’t last too long in the fridge.  The crackers get soggy in about 6 hours.  If you need to make them ahead for a party leave the cracker crust out, or substitue a graham cracker crust and they should be just fine.  They are the perfect sweet and tangy summertime treat!

9 Comments leave one →
  1. July 20, 2011 11:19 am

    Mmmmm, so delicious! One of my favorites


  2. July 20, 2011 11:30 am

    Looks super delish!! I wonder if I can make a no bake recipe for these with coconut cream 😉 YUM! you inspire me!

  3. Susan Twilley permalink
    July 20, 2011 2:14 pm

    I really wish you could send me one. They look so delicious. If I made a batch I would have to eat them all (not too far of a stretch really) because my husband is all “eh” on citrus desserts. Poor me.

  4. kirsten elkins permalink
    July 20, 2011 3:19 pm

    i have GOT to try this. it looks way too yummy.

  5. July 20, 2011 8:40 pm

    Totally trying this!!! Looks awesome.

  6. July 20, 2011 10:15 pm

    I made these tonight, and can I just say…new favorite! Love them! Thanks for posting. 🙂

  7. July 20, 2011 11:29 pm

    oooo! these turned out so so so cute!!! I love citrus! and your whip cream looks so whippy!

  8. Rebecca permalink
    March 17, 2012 9:11 am

    Made these for St. Patrick’s day. AMAZING! Also, pretty sure I know you…maybe. Were you in the American Studies student counsel at BYU by chance?


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