Zesty Key Lime Cake Pie
This unique dessert blends the creamy texture of a pie with the soft layers of a cake, offering a refreshing citrus flavor perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup whole milk
- 1/4 cup fresh key lime juice
- 1 tsp vanilla extract
Key Lime Filling
- 14 oz sweetened condensed milk
- 3 egg yolks
- 1/3 cup fresh key lime juice
Key Lime Frosting
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tbsp fresh key lime juice
- 1/2 tsp lime zest
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients alternately with the milk, starting and ending with the dry ingredients. Mix just until combined.
- In a medium bowl, whisk together the sweetened condensed milk, egg yolks, and key lime juice until smooth and creamy.
- Pour half the cake batter into the prepared pan. Slowly pour the lime filling over the batter, then cover with the remaining batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, lime juice, and lime zest, beating until smooth and fluffy.
- Once the cake is completely cool, spread the frosting evenly over the top. Decorate with additional lime zest if desired.
- Slice the cake pie into 8 servings and enjoy as a refreshing dessert.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Pro Tips: For best results, use fresh key limes. Ingredient Substitutions: Regular limes can be used if key limes are unavailable. How to Serve: Top with a dollop of whipped cream. Storage & Freshness: Store in the refrigerator. Make-Ahead Tips: The cake can be made a day in advance and frosted just before serving.