Key Lime Pie
Back To Main Page

More Recipes From Key West Living

It’s as easy as pie!  But why do we limit ourselves to the wonderful desert only while on vacation or when dining out in a restaurant?  All it takes is a few common ingredients, and before you can say "creamed cracked conch chowder" 10 times, you’re finished.

Key Lime Pie Photo.jpg (38908 bytes)

Key Limes aren't just regular old limes that are grown in the Florida Keys.  In fact, they are a completely different variety from the everyday Persian Lime.  You know -  the green kind that you usually find in the supermarket.  The Key Lime is slightly smaller than a golf ball and is more yellow than green.  The skin is very thin, which makes it rich in its flavorful juice.
Key Limes.jpg (12015 bytes) Many grocery stores now stock Key Lime juice in their juice or specialty foods sections.  Take no substitutes!  It just won’t be Key Lime Pie without Key Lime juice.  When you're finished here, check out the recipe section for other great Key Lime juice recipes!
To bake or not to bake is the question that many ask.  "How can the pie be healthy with raw egg yolks?"  Well, the acidic properties of the Key Lime juice produce a cooking effect. This is similar to the way citrus juices interact with raw fish in a seviche marinade. Proper refrigeration time is critical for this reason as well as for firming.  If you're still not convinced about the raw eggs, bake at 350 for 10 minutes. 


Best Key Lime Pie Recipe
from the Key West Living Kitchen


Egg Yolks
1    14oz Can Sweetened Condensed Milk
1/2    Cup Key Lime Juice
1    9" Graham Cracker Pie Crust
1/4    Teaspoon Pure Vanilla Extract

Lightly beat egg yolks.  Slowly mix in the condensed milk.  Add the Key Lime juice & vanilla.   Blend filling thoroughly, but do not over beat.  Gently pour into pie crust.  Refrigerate 4 hours to overnight.    -or-     Bake at 350 for 10 minutes.  Let cool and refrigerate for 2 hours before serving.  Top with whipped cream and garnish with lime zest or slices.

Lightly freeze before serving.  Top with a meringue and bake at 350 until lightly browned.  Substitute 1 whole egg for 1 of the egg yolks.  Add 1 tbsp. of finely chopped lime zest to the pie filling.  Add 2 tbsp. of light rum to the pie filling.   Use only 3 egg yolks instead of 4.