06 Jun

Key Lime Pie-ish

You just said ‘whoopsie daisy!’ No one’s said that for 50 years, and then it was just little girls with blond ringlets!

Mistakes are the stuff of life.  I don’t mean like the best part of life or anything like that.  But they just happen.  Mistakes are what makes life seem real.

One of the cabinets in my kitchen opens on the wrong side.  I’m fairly certain it was a mistake.  I try to open it from the wrong side every single time.  But you know… that’s real life.

Real life is sleeping through your alarm, accidentally quitting a program without saving your work, biting into a Ferrero Rocher without realizing you’re totally allergic to the little wafer inside it.  It’s all of these things and more.  Mistakes happen.  They just do.  But sometimes, mistakes turn into this:

totally sweet mistake

totally sweet mistake

I like these kind of mistakes.  And due to an unfortunate mistake and an overabundance of egg whites in my fridge (thank you, ice cream), this bad boy isn’t even too bad for you.  I opted for a crust-less lime custard of sorts.  Inspired by key lime pie, but certainly not the same thing.  You could put all of this in a pie crust, but GF graham crackers are not cheap, and honestly, I’m not such a huge fan of the crust in the first place.  The custard with whipped topping was perfect.  You could also add in a bit of lime juice if you prefer something more tart.  I’m a wimp, so this is how I like it.  Anyway, here’s how it went down.

Key Lime Pie-ish


  • 5 large egg whites
  • 4 teaspoons lime zest (from about two limes)
  • 1 14-oz. can sweetened condensed milk
  • 1/3 cup lime juice (you could juice your own here, but I cheated – true fact)


  • 1 cup whipping cream
  • 1/4 cup powdered sugar

Preheat oven to 325.  Mix the egg whites and lime zest until the egg whites have a greenish tint to them.  Stir in the sweetened condensed milk and the lime juice.  Now pour into custard dishes.  Place filled custard dishes in a water bath and bake for 15-20 minutes or until set.  Let cool in the refrigerator for at least a couple of hours.

When ready to serve, whip the cream with the powdered sugar.  Scoop on top of the filling and serve with a little grated lime zest on top.

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