Key Lime Pie stands as Florida's most iconic dessert, with roots tracing back to the 1800s in the Florida Keys. Legend credits Aunt Sally, a local cook, for its creation amid scarce fresh milk due to the absence of cows and refrigeration. She ingeniously combined sweetened condensed milk, egg yolks, and tart lime juice. Today, every eatery in the Keys—from hole-in-the-wall spots to fine dining—offers its unique twist. As avid bakers who've perfected this timeless treat, we're sharing our reliable recipe for a refreshingly creamy Key Lime Pie.
A 22cm graham cracker pie crust
35 grams sweetened condensed milk
4 egg yolks (Save the whites for an optional meringue topping; see recipe below.)
85 ml lime juice
Blend the condensed milk and egg yolks on low speed until smooth. Stir in the lime juice until fully incorporated.
Pour the mixture into the prepared pie crust.
Bake in a preheated oven at 175°C for 20 minutes.
Meanwhile, prepare the meringue if desired (recipe below).
Chill the pie for at least 20 minutes.
Serve cold, topped with whipped cream or meringue for the perfect finish.
4 egg whites
5 tablespoons sugar
Pinch of cream of tartar
1 teaspoon vanilla
Beat the egg whites, sugar, and vanilla on high speed until soft peaks form. Add the cream of tartar and continue beating until stiff peaks form. Spread the meringue over the cooled pie and bake for an additional 10 minutes until lightly golden.
