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Brief Overview
Key Lime Pie is a dessert that captures the sunny essence of Florida in every bite. Tart, creamy and refreshingly light, it’s more than just a sweet treat. It’s a cultural emblem of the Florida Keys, served chilled and often associated with breezy afternoons and coastal charm.
Its appeal lies in the contrast between bright citrus and velvety custard. Wrapped in a crisp, buttery crust and topped with whipped cream or soft meringue, Key Lime Pie brings a satisfying finish to seafood heavy meals and summertime feasts alike. It’s a slice of Americana that feels both indulgent and nostalgic.
Want to dive deeper into American Cuisine? Don’t miss our post on 65 Traditional American Foods to Try
What Is Key Lime Pie?
Key Lime Pie is a citrus custard pie made from condensed milk, egg yolks and the juice of Key limes. These small, aromatic limes are more tart and floral than standard ones, giving the pie its signature zing. The filling is smooth and sets without needing extended baking.
In most versions, the filling is poured into a graham cracker crust, though some bakers opt for traditional pastry. The pie is then topped with a gentle layer of whipped cream or lightly browned meringue. It is served cold, its chilled texture adding to the dessert’s refreshing quality.
Ingredients and Taste
At the heart of this pie are just a few ingredients: Key lime juice, sweetened condensed milk and egg yolks. The acidity of the juice cuts through the sweetness of the milk, while the yolks bind everything into a rich, silky filling with a vibrant citrus flavour.
The crust, usually made from crushed graham crackers and melted butter, adds a toasty crunch that balances the creamy filling. Some prefer a shortcrust base for a firmer bite. The final layer, be it whipped cream or meringue, provides a gentle contrast in texture and sweetness.
The taste is an elegant dance of tangy and sweet, where the lime hits first with sharp brightness, quickly mellowed by the smooth custard. It’s not overly sugary. Instead, it relies on the natural boldness of the Key limes to carry its flavour. Each bite feels light, clean and utterly satisfying.
A Taste of History
Key Lime Pie traces its roots to the late 1800s in the Florida Keys, a region known for its tropical climate and limited access to fresh dairy. The pie emerged as a practical dessert made from canned milk and local citrus, long before refrigeration was common.
Though its exact origin is debated, many credit sponge fishermen and local cooks for popularising the recipe. The use of condensed milk was born of necessity, and the pie’s unique texture is a result of the chemical reaction between lime juice and milk.
By the mid-twentieth century, Key Lime Pie had become synonymous with Florida cuisine. It was recognised not just as a regional dessert but as a symbol of the Keys’ laid back spirit. In 2006, Florida even declared it the official state pie, sealing its legacy.
Today, Key Lime Pie is enjoyed across the United States, but its heart remains in the Keys. Whether served in a beachside diner or made from scratch at home, this pie tells a story of resourcefulness, sunshine and the enduring magic of citrus done right.
How to Make Traditional Key Lime Pie
Key Lime Pie is a beloved Floridian dessert with a silky citrus custard nestled in a buttery graham cracker crust, topped with a cool cloud of whipped cream. Its charm lies in its bold tang, balanced sweetness, and the ease of preparation. The filling requires no stovetop thickening, just fresh lime juice, sweetened condensed milk, and egg yolks. For best results, use true Key limes when possible, as they give this pie its signature sharp aroma and flavour. See the recipe card at the bottom for printable directions
Ingredients
For the crust:
- 150g (about 10) graham crackers, crushed into fine crumbs
- 2 tbsp granulated sugar
- 75g unsalted butter, melted
For the filling:
- 3 large egg yolks
- 1 tin (397g) sweetened condensed milk
- 120ml fresh Key lime juice (about 20 to 25 Key limes)
- 1 tsp finely grated Key lime zest
For the topping:
- 150ml double cream
- 1 tbsp icing sugar
- Extra lime zest, for garnish (optional)
Cooking Instructions
Step 1: Preheat the Oven and Prepare the Crust
Set your oven to 175°C (fan 160°C or 350°F). In a bowl, mix crushed graham crackers and sugar. Pour in melted butter and stir with a fork until the mixture resembles wet sand. Press the crumbs firmly into a 20cm pie dish, going up the sides evenly. Bake for 10 minutes, then let cool.
Step 2: Whisk the Egg Yolks
Place egg yolks in a medium bowl and whisk until thickened and pale yellow, about 2 minutes. This step helps create a firmer filling with better structure.
Step 3: Add the Condensed Milk
Slowly whisk in the sweetened condensed milk until smooth and fully incorporated. The mixture should appear creamy and slightly glossy.
Step 4: Mix in the Lime Juice and Zest
Add fresh Key lime juice and zest. Stir gently until the filling thickens slightly due to the acid reacting with the milk. Let it rest for 5 minutes to help it set further.
Step 5: Pour Filling into the Crust
Once the crust is cool, pour the lime filling into the shell. Tap the pie dish gently on the counter to release any air bubbles.
Step 6: Bake the Pie
Bake in the preheated oven for 15 minutes. The centre should be just set but still have a slight wobble. Do not overbake, as it can cause cracking.
Step 7: Cool and Chill
Remove the pie from the oven and cool to room temperature. Once cooled, refrigerate for at least 3 hours or overnight for best texture and flavour.
Step 8: Whip the Cream
In a chilled bowl, beat the double cream and icing sugar until soft peaks form. For a more stable topping, do not over whip, or it may turn grainy.
Step 9: Garnish the Pie
Spread or pipe the whipped cream on top of the chilled pie. Optionally, sprinkle with extra lime zest for a pop of colour and zing.
Final Step: Slice and Serve
Cut into four generous slices. Serve chilled, ideally with a thin wedge of lime on each plate. The pie pairs beautifully with fresh berries or a light cup of tea.
Cooking Tips for Perfect Key Lime Pie
- Use Key limes if available. They are smaller and more aromatic than Persian limes, offering a more authentic flavour.
- Roll limes on the countertop before juicing to extract more juice.
- Avoid bottled lime juice. Fresh juice provides superior taste and better acidity for setting the filling.
- Chill thoroughly before serving. The longer the pie rests, the firmer and more flavourful it becomes.
- If you prefer a crisper crust, bake it for an extra 2 to 3 minutes before filling.
Key Lime Pie (Citrus Custard Pie)
Ingredients
For the crust:
- 150 g about 10 graham crackers, crushed into fine crumbs
- 2 tbsp granulated sugar
- 75 g unsalted butter melted
For the filling:
- 3 large egg yolks
- 1 tin 397g sweetened condensed milk
- 120 ml fresh Key lime juice about 20 to 25 Key limes
- 1 tsp finely grated Key lime zest
For the topping:
- 150 ml double cream
- 1 tbsp icing sugar
- Extra lime zest for garnish (optional)
Instructions
- Set your oven to 175°C (fan 160°C or 350°F). In a bowl, mix crushed graham crackers and sugar. Pour in melted butter and stir with a fork until the mixture resembles wet sand. Press the crumbs firmly into a 20cm pie dish, going up the sides evenly. Bake for 10 minutes, then let cool.
- Place egg yolks in a medium bowl and whisk until thickened and pale yellow, about 2 minutes. This step helps create a firmer filling with better structure.
- Slowly whisk in the sweetened condensed milk until smooth and fully incorporated. The mixture should appear creamy and slightly glossy.
- Add fresh Key lime juice and zest. Stir gently until the filling thickens slightly due to the acid reacting with the milk. Let it rest for 5 minutes to help it set further.
- Once the crust is cool, pour the lime filling into the shell. Tap the pie dish gently on the counter to release any air bubbles.
- Bake in the preheated oven for 15 minutes. The centre should be just set but still have a slight wobble. Do not overbake, as it can cause cracking.
- Remove the pie from the oven and cool to room temperature. Once cooled, refrigerate for at least 3 hours or overnight for best texture and flavour.
- In a chilled bowl, beat the double cream and icing sugar until soft peaks form. For a more stable topping, do not over whip, or it may turn grainy.
- Spread or pipe the whipped cream on top of the chilled pie. Optionally, sprinkle with extra lime zest for a pop of colour and zing.
- Cut into four generous slices. Serve chilled, ideally with a thin wedge of lime on each plate. The pie pairs beautifully with fresh berries or a light cup of tea.
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