Another recipe based on a trip to Miami, Key Lime Pie is a staple dessert in the Florida Keys and the South Of Florida. It captures the essence of South Florida with its brightness and flare.
As with most recipes, there are claims to where it originated but it is all but unanimous that Key Lime Pie originated where Key Limes are grown.
Key Limes are very similar to limes, the main differences is Key Limes are a bit lighter in color, they are slightly smaller, and they are more tart. You can absolutely make this recipe using the limes at a grocery store, it just won’t be as tart as Key Lime Pie is intended to be.
As far as the crust goes, graham cracker crust is the best option. It is crispy, buttery, and the graham cracker sweetness helps to cut the acidity of the key lime juice.
For the topping, fresh whipped cream is a nice touch but you can also make a meringue. Fresh whipped cream just tends to have the perfect amount of sweetness and texture to compliment Key Lime Pie.
To make this Key Lime Pie recipe, start by preheating your oven to 350 degrees Fahrenheit.
In a mixing bowl, combine crushed graham crackers or graham cracker crumbs, butter, and brown sugar and mix until you have a moist and sandy texture.
Press the crumbs into a 9″ pie pan. Do your best to make the crust as even as possible along the bottom and up the sides of the pan.
Bake the crust in the pan for 10 minutes then remove the pan from the oven and let the crust rest while preparing the pie filling.
In a mixing bowl, whip your egg yolks until they thicken, it will take about 3-4 minutes. Once thickened, add and stir in your condensed milk, key lime juice, and key lime zest. Add this filling into the pie crust and fill it as close to the brim as possible.
Bake the Key Lime Pie for 12 minutes. Remove the pie from the oven after 12 minutes and place it on a cooling rack. Once the pie pan has cooled down enough to handle, place it in the refrigerator for at least four hours.
After four hours, remove the pie from the refrigerator. From here you can either add a whipped cream topping to the entire cake or add it to each piece after cutting and serving. Zesting key lime over top of the whipped cream will add a nice hit of citrus as well.
Enjoy your Key Lime Pie recipe!
Key Lime Pie
Ingredients
- 6 Egg Yolks
- 28 oz Cans of Sweetened Condensed Milk Two fourteen ounce cans.
- 1 cup Lime Juice
- 1 tbsp Lime Zest
- 1.5 cups Graham Cracker Crumbs
- 1 stick Unsalted Softened Butter
- 1/3 cup Brown Sugar
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, combine crumbs, butter, and brown sugar until you have a moist, sandy texture.
- Press the crumbs into the pie/tart pan, trying to make the crust as even as possible along the bottom and along the sides.
- Bake the crust for 10 minutes then let rest while preparing the filling.
- In a separate mixing bowl, whip your egg yolks until they have thickened, about 3-4 minutes. Once thickened, add and stir in your condensed milk, lime juice, and lime zest.
- Add the filling into the crust, fill it as close to the brim as possible.
- Bake for 12 minutes, then cool and refrigerate for at least 4 hours.