Most people think of Key West, Florida when they have Key Lime Pie. The pie was made famous by and originated in the Keys, where Key limes were a plenty. I’m going to show you how to make luscious, creamy Key Lime Pie in your own kitchen.
After you’ve tried this pie I know you’re going to want to give my Key Lime Pie Martini a go!
Key Lime Pie Recipe
There are a few theories about how this sweet-tart cream pie came to be. One of the oldest stories comes from the 1800’s and tells of Bill Curry, Florida’s first self-made millionaire. Bill’s “Aunt Sally” used to make the pie for him. However, historians don’t think Sally created it, but rather adapted a recipe created by local fisherman.
Fast forward to 1930 when the Overseas Highway was built. Prior to that the Keys did not have refrigeration, and therefore no way to store milk. Instead cooks depended on sweetened condensed milk for many of their dishes. You guessed it… including Key Lime Pie!
If you’ve ever been to Key West you know you can find treats of the Key Lime Pie variety at shops all over town. When I was in Key West a few years ago, my kids and I stopped in to Kermit’s Key West Key Lime Shoppe. You can buy pie, pie bars, candy, jellies, and more. It’s a definite must visit attraction while visiting. But let’s move on to making our own Key Lime Pie so you don’t have to fly to Florida, shall we?
Related Recipe – How to Make Pie Crust
Key Lime Pie Ingredients
- Graham cracker crumbs are needed for the pie crust. You can grind them in a food processor, smash them in a zipper plastic bag, or buy them in crumb form.
- The crust includes granulated white sugar, not powdered or brown sugar.
- You’ll need melted butter, salted or unsalted is fine. You can probably use margarine if that’s what you have on hand, but butter is preferred.
- Sweetened condensed milk is a must for this pie. Don’t use condensed milk, it’s not the same thing. And there’s no substituting because then it wouldn’t be Key Lime Pie.
- Lime juice from Key limes. You will need about a dozen to get this much juice because Key limes are only about the size of a golf ball. Please don’t use regular limes, you will insult the entire state of Florida! Alternatively, you can use bottled key lime juice if you can find it at your grocery store.
- While you only need the egg yolks, you can save the egg whites and make an omelet.
- I use heavy whipping cream sweetened with powdered sugar, but you could use canned whipped cream as a shortcut.
- Lime peel strips make a really pretty garnish. It’s easiest to peel the strips off before juicing the limes. You could just use lime zest if you prefer.
Note: Key Lime Pie can also be served with a sweet meringue on top, or with no topping at all.
Helpful kitchen tools:
How to Make Key Lime Pie
- First, preheat your oven to 325 degrees F.
- Combine all the crust ingredients in a bowl, mixing with a fork.
- Using the back of a measuring cup, press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 10 minutes and cool on a wire rack.
- In a medium bowl whisk together sweetened condensed milk, lime juice, and egg yolks until mixture thickens.
- Pour filling into cooled crust. Pie filling will be yellow in color, not green.
- Bake until set, about 15-17 minutes. The center will jiggle slightly when nudged.
- Cool completely on wire rack.
- Refrigerate until cold, at least 4 hours or up to 24 hours.
- Before serving, beat whipping cream and powdered sugar in a deep, chilled bowl until soft but firm peaks form.
- Add dollops, or pipe whipped cream around the outside edge of the pie and sprinkle with lime peel strips.
There, isn’t that beautiful? This tangy, creamy treat is a must try at least once in your life. And it’s so beautiful you will totally impress your friends. You’re welcome!
More pie recipes you might like
Pies are such a treat, and they’re fun to serve at the holidays or to take along to a party or get together. Here are several of my favorite pie recipes.
- French Silk Pie – just like Baker’s Square (Or Poppin’ Fresh for those that remember!).
- Blueberry Pie – a true classic made with plump, fresh blueberries.
- Strawberry Pie – with Jello, just like grandma used to make!
- Peanut Butter Pie – no baking required for this creamy treat.
- Mini Key Lime Pies – sink your teeth into a citrus-flavored cloud of creamy-tart bliss!
Key Lime Pie
Tangy, creamy Key Lime Pie is a treat when you are in the Florida Keys, but you can make it at home too!
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItServings: 12 slices
4 hours 47 minutes
Calories: 292
Ingredients
CRUST
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- 5 tablespoons butter melted
FILLING
- 14- ounce can sweetened condensed milk
- 1/2 cup lime juice from Key limes - you could need about a dozen to get this much juice
- 4 large egg yolks
TOPPING
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- Lime peel strips
Instructions
CRUST
- Preheat oven to 325 F.
- Combine crust ingredients in a bowl with a fork.
- Using the back of a measuring cup, press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 10 minutes and cool on a wire rack.
FILLING
- In a medium bowl whisk together sweetened condensed milk, lime juice, and egg yolks until mixture thickens.
- Pour filling into cooled crust.
- Bake until set, about 15-17 minutes. The center will jiggle slightly when nudged.
- Cool completely on wire rack.
- Refrigerate until cold, at least 4 hours or up to 24 hours.
TOPPING
- Before serving, beat whipping cream and powdered sugar in a deep, chilled bowl until soft but firm peaks form.
- Add dollops, or pipe whipped cream around the outside edge of the pie and sprinkle with lime peel.
Nutrition
Serving: 1slice | Calories: 292cal | Carbohydrates: 30g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 112mg | Sodium: 163mg | Potassium: 174mg | Fiber: 1g | Sugar: 23g | Vitamin A: 610IU | Vitamin C: 4mg | Calcium: 125mg | Iron: 0.6mg
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Amanda Davis
President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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Natalie says
I love key lime pie! Looks so delicious and perfect for the summer!