Key Lime Pie is my favorite dessert, so this is one of my favorite recipes.
Key lime pie, a quintessentially American dessert, is a tribute to the sun-soaked shores of the Florida Keys. This pie is a delightful blend of tartness and sweetness, embodied in a creamy, luscious filling that sits atop a buttery, crumbly graham cracker crust.
The history of key lime pie is rooted in the early 20th century when Florida sponge fishermen and Key West's resourceful cooks capitalized on locally abundant ingredients. Key limes, smaller and more aromatic than their Persian counterparts, were the star, and their juice, combined with sweetened condensed milk and egg yolks, created a filling that required no baking in an era before widespread refrigeration.
Crafting the perfect key lime pie involves balancing the zesty, tangy notes of key lime juice with the smooth, sweet richness of condensed milk. The graham cracker crust, often laced with a hint of cinnamon, provides a textural contrast and an earthy base that complements the vibrant filling. Topped with a dollop of whipped cream, each slice offers a symphony of flavors and textures that is both refreshing and indulgent.
Ideal for summer gatherings or as a refreshing conclusion to any meal, key lime pie captures the essence of tropical relaxation and culinary simplicity. It is a beloved dessert that stands the test of time.
History of Key Lime Pie
Key lime pie, a beloved American dessert, hails from the Florida Keys and is as rich in history as in flavor. Its origins are tied to the early 20th century when refrigeration was a luxury, and fresh milk was scarce in the Keys. Instead, canned sweetened condensed milk became a staple in many households.
The creation of key lime pie is often credited to the "conch" community, consisting of settlers and mariners who relied on local ingredients. The key lime, a small, tart, and aromatic fruit native to the region, became a focal point of this dessert. Combined with egg yolks and sweetened condensed milk, the tartness of the lime juice created a creamy filling that thickened naturally without the need for baking.
Legend suggests that the invention of key lime pie may be attributed to a woman known as "Aunt Sally," a cook for William Curry, one of Key West’s wealthiest residents. However, written records from the early 20th century do not conclusively name its inventor, allowing the dessert’s origin to remain somewhat mysterious.
The pie’s signature graham cracker crust was a later adaptation, replacing the original pastry crust. Key lime pie quickly became a regional delicacy, celebrated for its balance of sweet and tart flavors. Today, it remains an iconic symbol of Florida's culinary heritage, enjoyed far beyond the sandy shores of the Keys.
Key Limes
Key limes, also known as Mexican or West Indian limes, are a distinctive variety of lime that is smaller, rounder, and more aromatic than the more common Persian lime. These limes are typically about the size of a golf ball, with a thin, leathery skin that turns yellow when fully ripe. The flesh of a key lime is pale green and contains more seeds than a Persian lime.
The key differences between key limes and other limes are their flavor and aroma. Key limes are renowned for their intense, tart, and floral flavor, which is more complex and aromatic than Persian limes' milder, more acidic taste. This unique flavor profile prizes key limes in culinary uses, especially in desserts like the iconic key lime pie.
Another difference is in their growth and cultivation. Key limes thrive in tropical and subtropical climates, making them a staple in regions like the Florida Keys, from which they get their name. In contrast, Persian limes are larger, seedless, and more commercially available, often found in grocery stores year-round. While key limes are less common and sometimes harder to find, their distinctive taste and aromatic qualities make them a cherished ingredient in various recipes.
Graham Crackers - What Are They?
Graham crackers, a staple in American pantries, have a history rooted in health and simplicity. Created in the early 19th century by Sylvester Graham, a Presbyterian minister and dietary reformer, these crackers were initially part of a movement towards wholesome eating. Graham advocated for a vegetarian diet rich in fiber, and his eponymous crackers were made from coarsely ground whole wheat flour, known as graham flour, which retained the bran and germ.
Originally, graham crackers were plain and intended as a health food to curb the desire for more indulgent treats. Over time, however, they evolved into the slightly sweet, crisp snack we know today. Modern graham crackers often contain added sugar and honey, making them a popular base for desserts like s'mores and crusts for pies and cheesecakes.
Despite their transformation, graham crackers remain a beloved snack, offering a nostalgic taste of simple, wholesome goodness.
📖 Recipe
Key Lime Pie Recipe
Ingredients
- ½ cup fresh lime juice 12 to 15 key limes or 3 to 4 common limes
- 4 teaspoons grated lime zest
- 4 egg yolks
- 1 - 14 ounce can sweetened condensed milk
- 11 graham crackers 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter melted
Instructions
- Preheat oven to 325 degrees.
- Zest the limes and then juice them.
- Process the graham crackers in a food processor or blender, then melt the butter and have it ready.
- Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes.
- Beat in milk, then juice, and set aside at room temperature till it thickens.
- Mix the graham cracker crumbs and sugar in another bowl.
- Add butter and stir with a fork until well blended.
- Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.
- Bake on the center rack for about 15 minutes until the crust is lightly brown; remove, and let cool to room temperature.
- Pour the lime filling into the crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.
- Remove from oven and cool to room temperature.
- Refrigerate for at least three hours until well chilled.
Nadine
Can this be made early and freezer
Jenni
Nadine--I have successfully frozen key lime pie filling made with gelatin, but I have not done so with a dairy-based filling. I wouldn't risk it, especially as a special Thanksgiving dessert, but the good news is that the pie should keep just fine for 3 days in the fridge before serving. Just make sure it is well wrapped, and as added insurance, get a new box of baking soda for the fridge to ward off any off flavors.
Shirley Corkle
All the Graham Crackers I find in the grocery store have been polluted with high fructose corn syrup. Do you have a recipe for Graham Crackers? LSC
Hi Shirley, I don't but my good friend Chef Jenni does at http://pastrychefonline.com/2008/12/11/the-best-graham-cracker-pie-crust/
I hope this helps. - RG
normalatukiban
This receipe is very easy..TQ. Excuse me... can I substitute the pie crust with digestive chocolate cream biscuits and exclude sugar?
michelle
i love key lime pie its like the best pie in the world. You rock key lime pie.
Katy DeVille
How did you get your crust around the top edge? Look wonderful I am very anxious to try. Thanks, Katy
Hi Katy, try building up the buttery crumbs by pinching them all around between thumb and forefinger. Press a 1/4 inch layer of crumbs across the bottom, up the sides and onto the rim of the pie pan. Than, go back and add more on the rim, building them up as seen in the picture. - RG
Sarah
I meant to give this five stars...finger error and gave it one star and then could not re-rate...excellent pie!
Andie
Paul's key lime pie recipe
victor Gibson
it would be nice if she mentioned WHAT temp to bake it on the middle rack.
Hi Victor, the recipe starts with preheating the oven to 325 degrees F. Hope this helps.
JDSC
Maybe a bit too much zest......and by "a bit too much" I mean our pie is now in the garbage.........
Sorry to hear that JDSC. I have made this pie many times and had no problem with too much zest but I can change the recipe to 2-4 teaspoon, to taste for those of you who don't like it that zesty. - RG
Tom Lindsey
I used the zest of 6 key limes and 3/4 cup of key lime jucie.
The pie came great. I am lucky to have a key lime tree in the back yard