Cooking & Baking

Fruity Key Lime Pie

Today I’m going to share a recipe for Fruit Loop Key Lime Pie! I hope you’re as excited about that as I am, but before we get to that, a little backstory. When I was little, my mom cooked dinner every single night of the week. She’s quite a gourmet, and probably 90 percent of the reason I became a professional chef. Every meal she cooked was incredibly special, delicious and healthy. Even the traditionally unhealthy parts of my days, like snack time and dessert time, were homemade with quality ingredients and whole foods. As amazing as this all was, and as grateful as I am (seriously, I’m incredibly grateful), it left me with a serious penchant for junk food. McDonald’s? “Nope, we’re not stopping there.” Doughnuts? “How about an English muffin instead?” Instead of Pringles my mom would make homemade pomme frites. The list goes on and on, but there is a light at the end of the tunnel. Fruit Loops. Once every couple of months my mom would let me choose a sugary cereal, in addition to the Cheerios and Kix she already had in the buggy, and thus my love affair with Fruit Loops was born, albeit out of sheer desperation and lack of other choices. 
I’ve long believed that this sweet and satisfying cereal had more to offer than its traditional milk pairing. So, when I started craving Key Lime Pie the other day, and didn’t have any graham crackers, a heavenly beam of light came down from above and shone on my box of Fruit Loops. Luckily, when ground in a food processor, Fruit Loops have roughly the same texture as graham cracker crumbs, so I just barely tweaked my original recipe. If you’re looking for a sweet, tart, deliciously nostalgic treat, your search is over. So throw on your apron, grab your pie plate and follow your nose to my Fruit Loop Key Lime Pie. (I’m done with the cereal puns now, I promise.)

Fruit Loop Key Lime Pie (Yield: 1 9″ pie)


1 1/2 cups Fruit Loop crumbs 

3 oz. (6 tbsp.) unsalted butter, melted and cooled 

5 tablespoons sugar, divided

1/2 tsp. kosher salt

1/2 cup key-lime juice 

1 tablespoon grated lime zest

1 1/2 cups heavy cream, chilled 

14 oz. (1 can) sweetened condensed milk 

4 large egg yolks


1. Preheat oven to 375F.     2. Grind ~3 cups Fruit Loops in a food processor to make a course crumb. Combine    1 1/2 cups of crumb with the melted butter, 3 tbsp. of the sugar and the salt. Press this mixture into a 9″ pie pan and bake until lightly browned, ~12 minutes. Allow to cool completely on a wire rack.3. Reduce oven temperature to 325F. In a medium bowl, combine the sweetened condensed milk, key lime juice, lime zest and egg yolks. Whisk well.4. When the crust is cool, pour the filling in and bake until the center is set, ~15 minutes. It should still jiggle in the middle when you tap the side of the pan. Allow to cool completely on the wire rack. (Once room temperature, I actually like to refrigerate the pie for about an hour just to let everything set up nice and firm before trying to slice into it.)5. Once the pie is cool, whip the heavy cream and the remaining 2 tbsp. sugar to stiff peaks. Top the pie with the whipped cream and enjoy!***Note: Key limes can be very hard to come by, but most grocery stores stock bottles Key lime juice in the juice aisle.***If you aren’t as excited about this recipe as I am…well, I think something might be wrong. It’s tart and creamy, with just a slight note of that classic cereal flavor. Plus, it’s just fun! And cute! Are there any foods that connect you with your childhood? Maybe I could work on a Cinnamon Toast Crunch Pecan Pie…

Oh, and if you have any leftover Fruit Loops crumbs, I know I did, feel free to top cupcakes, macarons, waffles, hot chocolate, you get where I’m going with this. Now go bake!

Utterly satisfied – Cassie

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