Pin it
Let me share my favorite Key West Key Lime Pie recipe, perfected during my years living in Florida. The locals taught me that real Key lime pie should make you pucker just a bit before melting into creamy sweetness. After countless attempts in my sunny kitchen, this version brings back memories of warm ocean breezes and afternoon treats at beachside cafes.
A Slice of Sunshine
This pie holds a special place in my heart. The silky filling strikes that perfect balance between tart and sweet while the buttery crust adds just the right crunch. My daughter helps crush the graham crackers now just like I used to do with my mom. Even my mother-in-law who's not big on desserts asks for this recipe it's that good.
Ingredients for Key Lime Pie
- Graham Crackers: 1½ cups, finely crushed, to form the crust's base.
- Butter: 6 tablespoons, melted, for binding the crust.
- Sugar: ¼ cup for the crust, plus 2 tablespoons for whipped cream sweetness.
- Sweetened Condensed Milk: 2 (14 oz) cans, to create the creamy filling.
- Key Lime Juice: ¾ cup fresh or bottled, for authentic tang.
- Egg Yolks: 4 large, to provide structure and richness.
- Heavy Cream: 1 cup, whipped for topping.
- Lime Zest: From 2 limes, for garnish and added flavor.
How to Make the Crust
- Prepare the Pan
- Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with butter or cooking spray.
- Make the Crust Mixture
- Combine graham cracker crumbs, melted butter, and sugar in a medium bowl until the mixture resembles wet sand.
- Form the Crust
- Press the mixture firmly into the bottom and sides of your pie dish, using the bottom of a measuring cup to even it out.
- Pre-Bake
- Bake for 7-8 minutes until lightly golden. Remove and let cool while preparing the filling.
Pin it
Making the Key Lime Filling
- Mix the Filling
- Whisk sweetened condensed milk, Key lime juice, and egg yolks in a large bowl until smooth.
- Add Extra Flavor
- Stir in 1 tablespoon of lime zest to enhance the flavor and add a pop of color.
- Fill and Bake
- Pour the mixture into the cooled crust and bake for 15-18 minutes, until bubbles form on the surface and the filling sets slightly.
- Test for Doneness
- The filling should jiggle slightly when shaken. Avoid overbaking as it will set further while cooling.
The Final Touch
Once your pie has cooled, let it chill for a few hours this gives the flavors time to really come together. I love adding clouds of fresh whipped cream just before serving. My secret is whipping it by hand with a splash of vanilla it tastes so much better than store bought. A sprinkle of lime zest on top makes it look like it came from a fancy bakery.
My Best Tips
If you can get your hands on fresh Key limes go for it they're smaller but pack more punch than regular limes. I learned from a Florida friend to never skip pre-baking the crust it keeps it from getting soggy. And always zest your limes before juicing them it's so much easier. Take your time with the whipped cream just keep whisking until soft peaks form it's worth the arm workout.
Make It Last
This pie keeps beautifully in the fridge for about four days though it never lasts that long in my house. If you're planning ahead you can freeze it just skip the whipped cream until serving. I sometimes make two at once one for now and one for later it's such a lifesaver when unexpected guests drop by.
Pure Joy
Every time I serve this pie it brings back memories of warm Florida nights and family gatherings. There's something about that bright citrus flavor that just makes people happy. My neighbors know to look for this pie at summer barbecues and holiday dinners it's become my signature dessert and I wouldn't have it any other way.
Pin it
Frequently Asked Questions
- → Can I use regular limes instead of Key limes?
Yes, you can use regular Persian limes if Key limes aren't available. The flavor will be slightly different but still delicious. You may need fewer regular limes as they're larger than Key limes.
- → Why did my pie filling not set properly?
The filling needs to be baked until just set but still slightly jiggly in the center. Overcooking can make it rubbery, while undercooking will leave it too soft. Make sure to cool completely before refrigerating.
- → Can I make this pie ahead of time?
Yes, this pie can be made 1-2 days ahead. Store it covered in the refrigerator, but add the whipped cream topping just before serving for best results.
- → What's the best way to store leftover pie?
Cover the pie loosely with plastic wrap or aluminum foil and store in the refrigerator for up to 3-4 days. The graham cracker crust may soften slightly over time.
- → How do I know when the pie is done baking?
The filling should be set around the edges but still slightly jiggly in the center when gently shaken. It will continue to set as it cools and chills in the refrigerator.
Conclusion
Key West Key Lime Pie is a classic Florida dessert featuring a graham cracker crust and a creamy, tangy lime filling. Perfect for those seeking a sweet and tart treat that captures the essence of tropical flavors.