Key Lime Pie Fudge
This creamy Key Lime Pie Fudge has a thick graham cracker crust and a tangy key lime pie filling. Made with white chocolate, sweetened condensed milk, lime juice, and lime zest…this recipe is a keeper.
KEY LIME PIE FUDGE
It’s winter in the rest of the country but in South Florida we are basking in 80 degree weather and even hit up the beach yesterday. I’m sorry. I’m not trying to rub it in. I’m a warm weather girl at heart and I remember those brutal Utah winters from my college years and I can’t go back. It literally makes me cry. I didn’t take my coat off for four years even in my house.
Maybe this post is more for you guys than me. Do you need to make some key lime pie fudge to make you think you’re in a tropical paradise? I thought you did. If that’s true you might also dig this Key Lime Pie on a Stick or these Coconut Lime Swig Cookies.
Spring will come I promise. Then summer will come and you will be the one laughing at me with the hurricanes and the profuse sweating.
It took a couple of tries to get the Key Lime Pie Fudge right. My first batch the crust just crumbled. Not enough butter. I also had too much white chocolate so it was a really firm fudge. Almost dry.
My other problem is that it didn’t have enough tang. If you’re a key lime pie purist you know that any good key lime pie has a good tart edge.
If you want your pie mild then you actually want this Lemon Pie. It’s fine. It’s good too. But it’s not Key Lime Pie.
TIPS FOR MAKING THIS KEY LIME PIE FUDGE
- Don’t skimp on the lime zest. It takes a good 4-5 limes to get enough zest for the fudge. Be patient and use a microplane. It will make your life a lot easier.
- Use good white chocolate. You can use all white chocolate chips if you want for this recipe but for the creamiest fudge use a mixture of white chocolate chips and a white chocolate bar like Lindt.
- Don’t overheat the chocolate. White chocolate is a little more temperamental and does not liked to be heated too much or it will seize.
CAN I USE AN 8″ PAN?
I’ve made it with an 8″ pan and it can be done but the fudge will be a lot thicker. In my opinion the ratio of crust to fudge is better when you use a 9″ pan.
TROPICAL RECIPES
- Coconut Lime Sugar Cookies
- Toasted Coconut Cookie Dough Bites
- Strawberry Colada Cupcakes
- Pina Colada Poke Cake
- Upside Down Pineapple Cupcakes
Key Lime Pie Fudge
Ingredients
- 1 1/4 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 1/4 cup white sugar
- 1 14 ounce can sweetened condensed milk
- 1 11 ounce bag white chocolate chips
- 1 4.4 ounce bar white chocolate (like Lindt)
- 1/4 teaspoon salt
- 2 tablespoons lime zest, about 4-5 limes
- 1/4 cup lime juice
Instructions
- Preheat oven to 350 degrees and completely line a 9" square pan with foil or parchment paper. Spray with cooking spray.
- In a medium bowl, combine graham cracker crumbs, sugar, and butter until it's fully combined and the texture of wet sand. Pour into prepared pan and press into an even layer using the bottom of a measuring cup or hands. Bake for 6-8 minutes or until crust starts to turn golden brown. Cool completely.
- Once crust has cooled, make the filling. In a microwave safe bowl, add the sweetened condensed milk, white chocolate chips, and white chocolate bar, and salt. Heat in 30 second intervals in the microwave stirring in between until chocolate is melted and smooth.
- Stir in the lime zest and lime juice. Pour over cooled crust. Chill fudge in the refrigerator for 1-2 hours or until firm. Slice into small squares and serve.
- Fudge will keep in the fridge for at least a week in an airtight container.
Also had an issue with the fudge not setting and having more of a bar finished product. Very delicious, but not fudge. I’m going to take the temp of my chocolate next time and see if a higher temp (which is easy to NOT do, using the microwave) makes a difference.
I’ve made quite a bit of fudge over the years – varying flavors and whatnot – and have never had the issue of it not setting but again, I will try one more time, take the temp of the chocolate to get it to the +200 degrees it needs to be, and update my review if applicable.
Also, how do I make it more like fudge and less like a sticky mess? It’s delicious and I’d love to keep the recipe if I can.
Shoot! What kind of bar did you use?
Delicious flavor, but super sticky! How would you suggest storing them? I thought maybe wrap them individually…but I think the saran wrap would stick because they are very thick and sticky.
Mine are never sticky so something went wrong.
Very disappointed that it did not set up. I should have read all the comments and served It as bars.
The flavor is amazing but was really looking for a traditional type fudge.
Mindy,
If your fudge doesn’t set up it usually means you did not cook it at a high enough heat for long enough.
My fudge did not set properly and i followed directions to the T. I loved the crust so basically I’m serving this as a mini key lime bar
Interesting. Shoot. Not sure why.
Have made this 4 times for family and co workers. So easy and DELICIOUS!!
Can I do this in 9×13 pan?. About how many servings is this?
Christy,
This sounds absolutely ‘list, but I have a question: are we talking regular limes, or Key limes? And if the former, how to adjust for Key limes or juice?
Yeah…that was two questions…please don’t hold it against me! 😉
Totally valid questions. I used Persian limes (regular limes). Key limes will take quite a bit more to make the amount of juice. Key limes are less tart but you can totally use them. Here’s a great source for the difference from Cooks Illustrated.
https://www.cooksillustrated.com/how_tos/5380-key-limes-vs-persian-limes