If you're visiting the Florida Keys or just dreaming of island life, you need to try a real Key Lime Pie. Made with tart Key lime juice, sweetened condensed milk, and a buttery graham cracker crust, this dessert is cool, creamy, and straight from the heart of the Keys.
Jump to:
- State Pie of Florida
- Key Limes
- What You Need
- How to Make The Crust
- How to Make Key Lime Pie
- For The Whipped Cream
- How to Serve Key Lime Pie
- Storage
- How to Make a Gluten-Free Key Lime Pie
- Where to Get Key Lime Pie in Key West
- Key Lime Pie in an Unlikely Place
- Final Thoughts
- More Key West Recipes
- FAQ
- Authentic Key Lime Pie Recipe
State Pie of Florida
Classic KLP, or Key Lime Pie, holds the official title of the state pie of Florida. The pie features a homemade crust and a lime filling, often crowned with either whipped cream or fluffy meringue.
In Florida, KLP is a staple on every restaurant menu. My kids' favorite variation is the one topped with meringue.
Key Limes
Key limes are small, round, yellow-green limes, approximately the size of golf balls, with a yellow or green exterior and a pale green interior. Despite their name, the juice extracted from these limes is yellow, not green.
This tart fruit is commonly used in cocktails, cookies, and pies, and as a seasoning for seafood.
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.
Where to Get Key Lime Pie in Key West
If you're visiting Key West, try Kermit's on Duval Street. Also, The Key Lime Pie Bakery at 412 Greene St, a few doors off Duval Street. You can watch the chef bake pies or take a key lime pie lesson! Both shops have all things key lime pie including candy, souveniers, and key lime pie on a stick!
Key Lime Pie in an Unlikely Place
On the waterfront in Red Hook, Brooklyn, facing the Statue of Liberty, sits Steve's Authentic Key Lime Pies, a bakery located at 185 Van Dyke Street, right next to Fairway Market.
I went in with my son on a hot summer day and ordered an individual pie. We took one bite and nodded in agreement, we found a NYC culinary gem.
Right up there, my favorite places in NYC are Zabar's, Katz Deli, and Steve's Key Lime Pies.
Tourists from all over the world stop in Red Hook for Key Lime Pie!
Steve Tarpin, a South Florida native, makes key lime pies with top-notch ingredients including homemade graham crackers and 100% freshly squeezed key lime juice
The pies are sold in grocery stores and many fine restaurants in New York.
Final Thoughts
The official dessert of Florida is the number one dessert ordered in Florida restaurants. Made with a simple graham cracker crust, sweetened condensed milk, and egg yolks mixed with fresh key lime juice, a good pie will easily be the star of your meal.
Use whole graham crackers for the crust and grind to sand in a food processor.
Bottled key lime juice is available all over the Keys. I recommend squeezing your key limes, at least once, for your key lime pie. You'll taste the difference immediately.
Finally, if you're in Brooklyn, stop by Steve's Key Lime Pie, even if you live in Key West. I bet you'll love the pie!
More Key West Recipes
Try these fabulous recipes made with fresh fish and shrimp from Key West:
FAQ
Chill key lime pie for a few hours before serving for the best experience.
Absolutely! You can make key lime pie with Persian, or regular limes.
An authentic key lime pie should have yellow custard, not green. Real key lime juice is yellow and the skin of the fruit ranges from green to bright yellow.
The most popular pie shop in the Upper Keys is The Blonde Giraffe at Mile Marker 92. They have a variety of key lime pies including our favorite with a mile-high meringue topping. Also, they have key lime candy, Cuban coffee, rum cake, and more. There is a large lush tropical garden cafe called Serenity, out back for enjoying your coffee and desserts.
If you're in Key West, don't miss Kermit's on Duval Street. You can also visit The Key Lime Pie Bakery at 412 Greene St, just steps from Duval. Watch the chef bake pies or even join a key lime pie-making class! Both spots offer everything key lime, from candy and souvenirs to key lime pie on a stick!
Authentic Key Lime Pie Recipe
Ingredients
Graham Cracker Crust
- 4 tablespoons unsalted butter, melted
- 1 8-oz package graham crackers (one package in the box of 3)
Key Lime Filling
- 1 can sweetened condensed milk chilled
- 4 egg yolks
- ½ cup key lime juice fresh or bottled
Whipped Cream
- 1 cup cold heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
For The Crust
- Preheat oven to 325˚F with rack set in center of oven. Spray a 9 or 10-inch pie pan with cooking spray; set aside.
- Melt butter in a small saucepan over medium heat.
- While the butter is melting, snap the graham crackers into pieces and add to the bowl of a food processor. Pulse for a few seconds until you have even-sized crumbs and no large pieces are left.
- Pour bread crumbs into the pot with the melted butter and combine with a rubber spatula until the mixture resembles wet sand.
- Press the crumbs into the pie plate, including the sides.
- Place the pie crust in the center of the hot oven for 8 minutes.
- Remove from the oven, place the pan on a cooling rack, and allow to cool before filling, about 1 hour.
For The Key Lime Custard Filling
- In a large bowl, combine the sweetened condensed milk and the egg yolks; mix well until there are no yellow streaks from the eggs.
- Slowly add the key lime juice and mix just until incorporated. DO NOT OVERMIX OR IT WILL NOT SET UP IN THE REFRIGERATOR. Pour the mixture into the pre-baked pie shell and refrigerate until set, about one hour.
For The Whipped Cream
- With a handheld or stand mixer fitted with the wire whisk attachment, beat heavy cream, sugar, and vanilla until you have medium-stiff peaks, 2-3 minute.
Kyle K says
Great recipe. camee out really good.