April 27, 2013

Key Lime Pie Dip

I'm sitting here trying to type up this post for you and all the clever, insightful things I was going to say have left my brain and what's replaced them is the sound of my nerves shattering into a fazillion child-shaped pieces.

I don't know if it's the full moon or if they've been smoking crack but my onions have gone bonkers and I'm seriously considering hog-tying them and shoving them under their beds until tomorrow morning.

Oh wait, things might be looking up... Husband seems to have lost it too and just announced that he's "laying down the hammer" and if anybody gets out of bed and comes downstairs mom might have a stroke and "do you want to kill Mom?!"

HAHA!!! Get 'em, Husband! You big sexy Canadian!

But now everybody's crying.

And they prolly think I'm going die.

Maybe that's not the best approach.

But they can wait a minute while I finish this. So long as I don't actually die between now and when I get upstairs and put an end to this craziness, I'm pretty sure no one is going to be psychologically damaged. At least not permanently.

OK, where were we? Oh, yeah. The dip! After I drooled all over Bakeaholic Mama's S'mores Crack Dip,  I got to thinking... you could totally make other sweet dips and serve them with graham crackers! I've got several others I've been thinking about doing too - stay tuned for those soon!  Update:  See the Coconut Cream Pie Dip and Peanut Butter Cream Pie Dip too!

Key Lime Pie Dip
1 14-oz. can sweetened condensed milk
1 8-oz. block cream cheese, at room temperature
2/3 cup fresh lime juice
1 tablespoon lime zest
1 cup powdered sugar
1 8-oz. tub cool whip, thawed
Graham crackers for dipping

Combine sweetened condensed milk and cream cheese and beat with an electric mixer on medium speed until smooth. Add lime juice, zest and powdered sugar and mix until blended. Fold in cool whip and mix until just combined.

Add mixture to a serving bowl and refrigerate 6-8 hours. Garnish with a slice of lime if desired.

Serve with graham crackers.

You can totally use the dip as pie filling. This recipe will easily fill two standard graham cracker pie crusts.



  1. I am just gonna have to try this one. I love Key Lime anything. We need to think up a drink with tequila or rum also. Hmmm...
    Hope the onions settle in.

  2. I can't wait to try this, key lime is my favorite flavor. P.S. please don't have your stroke until you let us know about your other dip ideas :)

  3. I'm going to do this, but I'll swap out Cool Whip for whipped cream. This is just brilliant, Mandy. Thanks!!

    1. the whip cream may not hold up as well as Cool Whip. Sadly, the artificial ingredients in Cool whip are what makes it more stable for recipes like this one.

    2. Thank you for mentioning that, I was thinking the same as Meg.

  4. This is almost the recipe I use for my key lime pie, but I do not add any extra sugar and I use extra creamy cool whip when I am too lazy to whip cream...I could see making this as margarita key lime pie dip, just add the booze...

  5. This will be great with different kinds of fruits to dip in it..apples pears,pineapple etc. yum.....

  6. I LOVE LOVE LOVE this post and cannot wait to try the recipe...... LOL

  7. Husband walked by, and said WOW that looks good!, Guess I will be making this one,too.

  8. Can anyone tell me what I can use to replace the cool whip! Thanks....

    1. it's basically whipped cream plus cream of tartar & gelatin...

  9. Key Lime anything is probably the best flavor on Earth! I am definitely going to be making this! Thanks for the idea!

  10. A bit of unflavored gelatin will stabilize whipped cream, I frequently do that when I need my whipped cream to keep its shape

  11. This sounds so good. Forget about the dip. I am just going to eat it with aspoon


Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy