Cool DishFeaturesThe Cool Issue


By Debbie AndersonJuly 28, 2020July 29th, 2020No Comments

Cool Dish–Key Lime Pie

By June Naylor
Photo by Ralph Lauer

Upon opening The Tavern in Fort Worth a decade ago, Felipe Armenta established himself as a restaurateur-chef who knows his way around a big plate with bold flavors. And that includes dessert. Armenta’s Key lime pie is rich and refreshing thanks to a healthy dose of lime zest in the filling, for starters. He also infuses the filling with a brighter burst of tart citrus from the fresh juice of Mexican limes, instead of from the Florida kind for which the pie is named. The crust incorporates pecans and plenty of cinnamon, with no added sugar to distract from the filling’s sweetness. This recipe is designed for the deepest pie plate you can find. Why? So the slices are huge, like those at The Tavern.

Key Lime Pie

Serves 8-10


  • 2 cups crushed graham crackers
  • ¾ cup ground toasted pecans (medium-fine texture)
  • 2 teaspoons cinnamon
  • ½ cup plus 2 tablespoons melted butter


  • 4 large egg yolks
  • 2 cups plus 6 tablespoons sweetened condensed milk (Eagle Brand preferred)
  • 1 cup plus 2 teaspoons fresh juice from Mexican limes
  • 1 tablespoon lime zest


  • Lightly sweetened whipped cream
  • Crushed graham cracker crumbs
  • Lime zest

Crust Thoroughly combine graham cracker crumbs, crushed pecans, cinnamon and butter in a bowl. Press mixture on bottom and sides
of large, deep pie plate. Bake at 375 degrees for 12 to 15 minutes or until lightly browned. Cool until ready to fill.

Filling In a large bowl, whisk eggs yolks. Add sweetened condensed milk, lime juice and zest, stirring until blended. Pour into cooled pie crust. Bake at 300 degrees for 7 minutes in a convection oven; 10 minutes at 300 degrees in a regular oven. Remove, cool, cover and chill for at least 6 hours or, preferably, overnight.

To serve Garnish with mounds of whipped cream, a sprinkling of crushed graham cracker crumbs and a dusting of fresh lime zest.

The Tavern The Key lime pie is always on the menu, and you can order a whole one to go, $42. The restaurant is open for lunch and dinner daily, with limited indoor and outdoor seating, and curbside service. 2755 S. Hulen St., Fort Worth, 817-923-6200,