Food Journey Unfolds

Key Lime Pie

Key lime pie is a beloved American dessert that originated in the Florida Keys and has since become a classic treat enjoyed nationwide. This pie is prized for its bright, tangy flavour that comes from the unique Key limes, smaller and more aromatic than regular limes.

The creamy, smooth filling perfectly balances tartness with sweetness, all nestled in a buttery graham cracker crust. Traditionally, the pie is topped with whipped cream or meringue, making it a refreshing and indulgent dessert especially popular during warm weather and festive occasions. It's no surprise that Key lime pie remains a favorite in many food recipes collections due to its vibrant flavor and simplicity.

The charm of Key lime pie lies in its simplicity and vibrant citrus punch, which makes it a standout among food recipes. Though the original recipe calls for fresh Key lime juice, many variations exist using regular lime juice or bottled juice for convenience. The filling typically includes sweetened condensed milk, which lends a luscious texture and richness without baking the pie excessively. Whether homemade or served at restaurants, Key lime pie continues to be a symbol of Florida’s culinary heritage and a crowd-pleaser for any dessert lover.

Thanks to platforms like Cookpad, Home Cooks worldwide are now sharing their own spins on this classic dessert—adding tropical fruits, creative crusts, or dairy-free alternatives—making it a truly global favorite.

Classic Key Lime Pie Recipe (Serves 8)

Ingredients

For the crust:

1½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tbsp unsalted butter, melted
For the filling:

4 large egg yolks
1 (14 oz) can sweetened condensed milk
½ cup fresh Key lime juice (or regular lime juice)
1 tsp lime zest

For the topping:

1 cup heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract

Instructions

Preheat the oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake crust for 8-10 minutes until lightly browned. Remove from oven and let cool.
In a separate bowl, whisk egg yolks until slightly thickened. Gradually add sweetened condensed milk, mixing well.
Stir in lime juice and lime zest until fully combined. Pour filling into the cooled crust.
Bake the pie for 12-15 minutes, or until tiny pinhole bubbles form on the surface and the filling is set but still slightly jiggly in the centre. Do not overbake.
Remove from oven and cool to room temperature, then refrigerate for at least 3 hours or until chilled and firm.
In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe whipped cream over the chilled pie.
Garnish with additional lime zest if desired. Serve chilled.

Key Lime Pie FAQs

Q: Can I use regular limes instead of Key limes?
Yes, regular lime juice works well as a substitute, though Key limes have a slightly sweeter, more floral flavour.

Q: Is it safe to use raw egg yolks in the filling?
The pie is baked briefly, which cooks the egg yolks. For extra safety, use pasteurized eggs if preferred.

Q: Can I make this pie ahead of time?
Absolutely! Key lime pie tastes even better after chilling for several hours or overnight.

Q: How do I store leftover pie?
Keep it refrigerated in an airtight container for up to 3 days.