Authentic Key Lime Pie Recipe

This is a simple recipe with traditional ingredients like sweetened condensed milk, key lime juice, and a buttery graham cracker crust.

The grocery store has many key limes, especially in Key Largo; they're imported from Mexico, and there's an ample supply in Florida stores.

Regular limes, known as Persian limes, have a slightly different taste but still work well for pies; you get a half a cup of juice from about 5 regular limes.

There's a local product called Nellie and Joe's Famous Key West Lime Juice, available in a bottle, which can be used to make a delicious pie. You can find it at most national grocery stores.

What You Need

• Graham Crackers
• Melted Unsalted Butter
• Key Limes, about 15 to make ½ cup of key lime juice
• Sweetened Condensed Milk, 1 (14-oz.) can
• Egg Yolks (4)
• Heavy cream, confectioners' sugar, and pure vanilla extract for the whipped cream topping

How to Make The Crust

You can get graham cracker crumbs in boxes at your local store. I prefer to get a box of graham crackers and grind them up in my food processor. Each box contains 3 packages of crackers and you will need only one for this recipe.

• Preheat oven to 325 degrees F (163 degrees C) with a rack set in the center of the oven. Spray a 9-inch pie pan with cooking spray.
• Melt unsalted butter in a small pot over medium heat.
• While the butter is melting, place graham crackers in the bowl of a food processor. Pulse until you have even-sized crumbs and there are no large pieces left.
• Pour bread crumbs into the pot with melted butter and combine with a rubber spatula until the mixture resembles wet sand.
• Pour the crumb mixture onto the pie plate. Pat down the crumbs with a flat-bottomed glass or the bottom of a measuring cup, and press it up the sides of the pan.
• Bake in the center of the oven for 8 minutes. Remove from the oven, place the pan on a wire rack, and allow to cool completely before filling for about 40 minutes.

How to Make Key Lime Pie

To create a great pie, begin with fresh key lime juice. Halve and squeeze fifteen little limes into a measuring cup until you have half a cup of juice. Strain the juice using a small strainer to remove the seeds, and chill it until ready to use.

• Separate four eggs, and mix in a large mixing bowl.
• Add a can of sweetened condensed milk and stir with a rubber spatula until there are no yellow streaks left.
• Add lime juice and mix until combined. Be careful not to over mix or the filling will not set.
• Pour the mixture into the pre-baked pie shell and refrigerate until set, about one hour.

For The Whipped Cream

• To whip cream, a fun addition to your pie, pull out your electric mixer.
• In the bowl of a stand mixer, add 3 tablespoons of confectioners’ sugar and pour in a cup of heavy cream.
• Beat on high until you have stiff peaks. Scoop the cream into a piping bag with a fluted tip and decorate your pie. Or, spoon the cream on top of individual slices of pie.

How to Serve Key Lime Pie

You can place the pie in the freezer for an hour or so before cutting. It might be easier. Sometimes they fall apart--yikes! But it's still good!

A 9-inch pie makes 6 servings. Cut the pie in half and then slice each half into three.

Garnish with lime zest, lime slices, fresh raspberries, or strawberries.

Storage

Your key lime pie with meringue topping starts to break down several hours after making it. While it's chilling, cover it with plastic wrap. This will keep it from picking up flavors from other foods in the refrigerator.

The pie will be good for a few days in the refrigerator.

How to Make a Gluten-Free Key Lime Pie

You can pick up a gluten-free pre-made graham cracker crust, made in a dedicated gluten-free kitchen at any grocery store in the Keys. They are made by Mi-Del. Our recipe for the filling is gluten-free.