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Real Florida Key Lime Pie

by Lynne Webb on June 21, 2016 (Updated July 26, 2022) // 7 Comments

Seasonal » Summer » Real Florida Key Lime Pie

Real Florida Key Lime Pie

by Lynne Webb on June 21, 2016 (Updated July 26, 2022) // 7 Comments

Classic Florida Key lime pie has a graham cracker crust and a filling of sweetened condensed milk, egg yolks, and freshly squeezed lime juice.
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A serving of key lime pie topped with whipped cream and garnished with a lime wedge.

We think Key lime pie is one of the easiest desserts you’ll ever make from scratch, and despite its short ingredient list, this classic dessert packs a burst of citrusy flavor in every bite.

The authentic Florida version has a smooth, creamy consistency, buttery graham cracker crust, and a simple topping of whipped cream to complement the crisp acidity of the lime.

Tips for buying Key limes

Key limes differ from the more commonly available Persian limes in that they are smaller, have more seeds, a thinner rind, and contain a larger volume of juice. When ripe, they are more yellow than green and should feel heavy for their size.

Florida’s growing season for this fruit is relatively short (June through September), so you may see Mexican-grown Key limes in your market. Be cautious buying these because they are often picked underripe and will not continue to ripen once off the tree. Underripe limes tend to be dry, more acidic, and hard to juice.

If you can’t find ripe Key limes, you’re much better off using the juice from regular Persian limes in this recipe. Just avoid bottled lime juice as it won’t give you the same bright, fresh-squeezed flavor.

Real Florida Key Lime Pie

Real Florida Key Lime Pie

4.38 from 87 votes
  |  Leave a Review
Classic Florida Key lime pie has a graham cracker crust and a filling of sweetened condensed milk, egg yolks, and freshly squeezed lime juice.
Yield: 8 servings
Prep Time: 10 mins
Cook Time : 20 mins
Total Time : 30 mins
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Ingredients 

  • 5 large egg yolks, see notes
  • 1 can, 14-ounce sweetened condensed milk
  • 1/2 cup freshly squeezed lime juice, preferably Key limes, about 1 lb

For the crust:

  • 1-1/2 cups crushed graham crackers, about 10 crackers
  • 2 tablespoons sugar
  • 6 tablespoons butter, melted

Instructions 

  • Preheat the oven to 375°F. Place the graham crackers in a large zip-top bag and crush to fine crumbs with a rolling pin.
  • Transfer to a small mixing bowl, add the sugar, and pour in the butter. Combine with a fork and transfer to a 9-inch pie plate.
  • Use your fingers to press the crumbs evenly across the bottom and up the sides of the pie plate.
  • Bake until golden, about 7 minutes, remove and reduce the temperature to 350°F. Set the crust aside to cool for 10 to 12 minutes.
  • In a separate bowl, whisk together the egg yolks, sweetened condensed milk, and lime juice until smooth and starting to thicken.
  • Pour the mixture into the partially cooled crust and bake until the custard is set but still a little jiggly, 12 to 14 minutes.
  • Allow the pie to cool completely on a wire rack, then refrigerate for at least 90 minutes before serving.
  • Serve topped with a little freshly whipped cream if desired.

Recipe Notes

We call for 5 egg yolks in this recipe because we consistently find the yolks in the large organic eggs we get at the supermarket to be on the small side.
One large egg yolk should equal about 1 tablespoon, so if your yolks meet that criteria, you can comfortably cut the quantity back to four.

Nutrition Information

Nutrition Facts
Real Florida Key Lime Pie
Amount per Serving
Calories
249
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
6
g
Cholesterol
 
164
mg
55
%
Sodium
 
217
mg
9
%
Carbohydrates
 
24
g
8
%
Fiber
 
1
g
4
%
Sugar
 
11
g
12
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Baking & Desserts
 | 
Cuisine: American

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Comments

  1. Cassey pereira says

    October 27, 2022 at 11:16 pm

    5 stars
    It was really delicious. I served it as a dessert for my husband’s birthday and everyone asked for more.
    I followed the recipe without making any changes..i would give this recipe five stars and encourage everyone to strictly follow the recipe.
    Thanks. I’ve saved this recipe in my diary.

    Reply
  2. Lydia Kirn says

    October 22, 2022 at 10:27 pm

    I love this recipe, thank you for sharing.

    Reply
    • Lynne Webb says

      October 26, 2022 at 5:10 am

      Hi Lydia,
      I’m happy to hear you liked the pie. Thanks for letting us know!

      Reply
  3. Tommie Rosprim says

    March 19, 2022 at 4:04 pm

    Nellie and Joe’s keylime juice is the same as fresh squeezed

    Reply
  4. Jane says

    May 30, 2021 at 5:30 pm

    Do you think i could use this recipe and instead of the key lime juice, use juice from blackberries or dewberries?

    Reply
    • Lynne Webb says

      May 31, 2021 at 3:12 pm

      Hi Jane,
      In theory, I suppose you could use another type of pure fruit juice provided it wasn’t too sweet, but I have never tried it and can’t speak from experience. If you give it a try, please come back and share your results. I’m sure other readers would be interested.

      Reply
  5. David Morningstar says

    January 16, 2020 at 2:30 pm

    We used less yokes and some zest which was ommitted by the commercial pie maker cause it was too tart for our norther visiters.

    Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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