I can’t believe I haven’t yet posted on Key Lime Pie, a favorite of many, including me. Once you’ve had a taste of its tart-sweetness, just thinking about this luscious pie makes your mouth water.
This is a recipe that comes from my cheffing days based out of Florida—where small, flavorful Key limes are readily available. If not, no worries, just substitute bottled Key lime juice or regular limes. It really doesn’t matter—it’s always good. For a tropical climate with a laid back attitude, this legendary pie is one that everyone can wrap their minds around.
It’s a curious pie that hasn’t changed much in decades. One of its quirks comes from the inclusion of sweetened condensed milk. The knowledge that acid combined with evaporated milk could yield a thick filling was a boon to those living on the water or in remote locales. No need to fret over fresh milk or cream, and the addition of sugar in the canned milk made it even easier.
Still, there are many versions of Key lime pie. I like to lighten the filling just a bit with a couple of beaten egg whites. An optional sour cream topping can introduce an interesting counterpoint to the sweetness of the pie. Also included, a graham cracker crust alternative that bakes for only three minutes in the microwave.
Most Key lime pie lovers would agree that it is perfectly good morning, noon, or night—anywhere there’s a cool breeze and a little shade. At times, I’ve been known to get further carried away by making candied lime slices ahead for garnish points. But that’s another story.
Key Lime Pie
1 recipe Graham Cracker Crust, baked (below)
1 – 14 oz. can sweetened condensed milk (Eagle Brand is good)
¼ cup Key lime juice (6 small), bottled Key lime juice, or fresh lime juice
1 tsp grated lime zest
2 eggs, separated
½ tsp vanilla
1 Tbsp granulated sugar
Optional: Topping: 1 cup sour cream, ⅓ cup granulated sugar, 1 tsp vanilla; lime slices
- Ahead bake the crust. Pre-heat oven to 325-350°F.
- For the filling, whisk condensed milk, lime juice and rind in a bowl to blend. Whisk in egg yolks and vanilla until smooth and thick.
- In a small bowl, whisk the whites until soft peaks form, sprinkle on sugar and continue until stiff. Gently fold into lime mixture.
- Pile filling into the pre-baked shell and bake 15 minutes to set; remove to rack to cool while making the topping. If not using, bake a total of 30 minutes.
- For topping, gently combine sour cream, sugar, and vanilla and spread over the warm pie. Bake the pie with topping an additional 15 minutes.
- Cool and chill well. Slice into wedges and serve with a lime slice. Yield: 8 slices.
Graham Cracker Crust
1½ cups graham cracker crumbs (10-12 graham crackers)
¼ cup granulated sugar
½ tsp cinnamon
⅓ cup melted butter
- Spray a 9″ pie plate with cooking spray.
- For the crust, combine ingredients and pat into pie plate; chill for 15 minutes.
- Bake the crust in the microwave for approximately 3 minutes, or in 375°F oven 6-8 minutes, until firm and crisp. Set aside to cool.