Recipe: Key lime tart

Posted at 12:23 PM, Apr 18, 2017
and last updated 2017-04-18 13:23:07-04

You don’t have to go to Key West to get a delicious key lime creation. Executive pastry chef, Victoria Swanson, from Ameristar Casino Hotel Kansas City shows us how to make their Key Lime Tart.

Key Lime Tart Filling

  • 6 oz. key lime juice
  • 1 lb. 3 oz. sweetened condensed milk
  • 6 egg yolks

Graham Cracker Crust

  • 1 ½ cups graham crackers, crushed
  • 1/3 cup sugar
  • 6 Tablespoons butter, melted
  • ½ teaspoon ground cinnamon (optional, but tasty)

Whipped Topping

  • 2 cups heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla


  • Preheat oven to 325 degrees Fahrenheit.
  • Place graham crackers in food processor and pulse until fine crumb.
  • Add sugar, melted butter and cinnamon to graham crumb and pulse until combined.
  • Spray pie tin with pan spray and press graham crumb into bottom and sides of tin.  Set aside until needed.
  • Mix lime juice and condensed milk in medium sized bowl until combined.  Add yolks and stir until blended.
  • Pour lime mixture into prepared pan.
  • Bake in oven for 20-25 minutes or until center of pie has set, there may be a slight wiggle to the pie.
  • Chill in refrigerator for a minimum of 2 hours, best if overnight.
  • When ready to serve, combine heavy cream, powdered sugar and vanilla in mixing bowl with whip attachment and mix on low speed until just thick.
  • Increase speed to medium high and whip until peaks hold, do not whip to stiff, you should still be able to move a spoon through the cream.
  • Dollop the cream on top of the chilled pie.  Serve chilled.