If you’re looking for some delicious Easter dessert ideas, Rania Harris has you covered!

Key Lime Pie with Chocolate Almond Crust


6 tablespoons unsalted butter, melted, plus more for greasing

1 cup chocolate graham cracker crumbs (from 9 whole crackers)

½ cup finely ground almonds

1/3 cup sugar


1 1/4 cups fresh lime juice, preferably key lime juice (from 25 key limes)

1 teaspoon finely grated lime zest

Two 14-ounce cans sweetened condensed milk

2 large eggs at room temperature, lightly beaten

Whipped Cream:

½ cup cold heavy cream

½ cup cold sour cream

2 teaspoons sugar

Key lime slices, for garnish (optional)


Preheat the oven to 375° and butter a 10-inch glass pie plate. In a food processor, pulse the graham cracker crumbs with the ground almonds and sugar until thoroughly blended. Add the melted butter and pulse until the crumbs are moistened. Press the crumbs evenly over the bottom and up the side of the pie plate to form the crust. Bake for about 20 minutes, just until the almonds are lightly browned. Let the crust cool to room temperature.


In a bowl, whisk together the lime juice, lime zest, condensed milk and eggs until smooth. Pour the filling into the cooled crust and bake for about 20 minutes, until set around the edge and slightly jiggly in the center. Let cool to room temperature, then refrigerate until very firm, at least 6 hours or overnight.

Whipped Cream:

In a bowl, using a handheld mixer, beat the heavy cream and sour cream until soft peaks form, 2 minutes. Beat in the sugar until stiff peaks form, 1 minute. Mound the whipped cream on the pie. Garnish with the key lime slices and serve.

Serves: 8

Lemon Yogurt with Marinated Berries

Lemon Yogurt:

1 pint Fage yogurt (plain)

1 – 10 oz jar lemon curd

Greek honey to taste

Marinated Berries:

½ cup Vinsanto (Sauterne may be substituted)

½ cup honey

2 tablespoons sugar

1 pint blackberries

1 pint blueberries

1 pint strawberries


Combine the wine, honey and sugar in a small saucepan and bring to a boil. Lower the heat and simmer until thickened and slightly reduced. Cool. Place berries in a serving bowl and pour the syrup over the berries. Toss gently and place in a large stemmed glass. Top with a generous dollop of the lemon yogurt.

Yield: 6 – 8 servings

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