Key Lime Pie

This Key Lime Pie recipe has a balance of tartness and sweetness.  It is creamy without being too dense.

The History Florida’s State Pie

While the origin story of what constitutes an authentic pie is a hotly debated topic, it is generally agreed upon that the pie originated in the Key West region of Florida in the 1800’s.  Legend has it that conch fisherman invented the pie by mixing key lime juice with caned sweetened condensed milk to create the sweet concoction while they were out to sea.  They may, or may not have had eggs on their vessels.  No one knows.  They most certainly did not bake the dish.

Then came a woman known as ”Aunt Sally.” It is said that she took the very basic recipe from the fisherman and used it as a basis to create the first “real” key lime pie.  According to various sources, including CBS News, Aunt Sally’s version was baked in a graham cracker crust and had a meringue topping.  The CBS News site has the actual recipe from the Amsterdam’s Curry Mansion Inn (the location where the pie was created).  For a more in-depth history of the famous pie, check out the article by What’s Cooking America.

This Pie

What makes this pie recipe different than many other (more “traditional”) recipes, is the use of a combination of egg yolk and whole eggs.  This creates a lighter texture.  Also, the addition of a little heavy cream, along with the sweetened condensed milk, adds some creaminess and balances out the tartness of the key limes.

Do I need to use key lime juice for key lime pie?

Yes, if you want it to be a key lime pie.  There is a very distinct tart-sweetness that the key limes have that the Persian limes don’t.  Otherwise, feel free to use Persian Limes or even Lemons.  The results will be delicious either way, but for a key lime pie stick to key limes.

Ingredients for the Key Lime Pie

• 2 whole eggs plus 2 egg yolks
• 2 cans sweetened condensed milk
• 3/4 cup key lime pie juice
• 3/4 cup heavy cream
• 1 (10 inch) graham cracker pie shell

Ingredients for the Whipped Cream Topping

• 1 cup heavy cream
• 4 tablespoons powdered sugar (aka confectioner’s sugar)
• 1/4 teaspoon vanilla extract

Directions for making the key lime pie

• Preheat oven to 300 degrees Fahrenheit.  This is a delicate pie, so we bake it at the low temperature.
• In a large bowl, beat the eggs and egg yolks until light and fluffy.
• Stir in the sweetened condensed milk and heavy cream.
• Lastly, stir in the key lime juice.
• Bake in the preheated oven for 15 minutes.  We are just baking it long enough to help set the pie.  We still want it to be custard-like.
• Allow the pie to come to room temperature; then refrigerating it.
• Refrigerative the pie at least an hour before frosting it with the whipped cream topping.
• Refrigerative the pie for at at least 4 hours, but ideally overnight before serving it.  It actually tastes better the next day.

Directions for making the whipped cream topping

Note: First refrigerate the mixing bowl for a few minutes.  Also, make sure the heavy cream is cold.  Whipped cream beats better when everything is cold.  Also, if you want to frost the entire pie, double the recipe.

• Pour the heavy cream in the chilled mixing bowl.  Beat with a whisk or electric mixer, until soft peaks form.
• Add the vanilla extract.
• Gradually, add the powdered sugar and beat until firm peaks form.
• To decorate the pie, scrape the cream in a piping bag.  If you don’t have a piping bag, put in in a gallon zip lock bag and cut the tip off.

• To decorate the pie, scrape the cream in a piping bag.  If you don’t have a piping bag, put in in a gallon zip lock bag and cut the tip off.

• Pipe dollops of whipped cream around the pie, and some in the center.

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Key Lime Pie

This Key Lime Pie recipe has a balance of tartness and sweetness.  It is creamy without being too dense.

Ingredients

Ingredients for the Key Lime Pie

• 2 whole eggs plus 2 egg yolks
• 2 cans sweetened condensed milk
• 3/4 cup key lime pie juice
• 3/4 cup heavy cream
• 1 (10 inch) graham cracker pie shell

Ingredients for the Whipped Cream Topping

• 1 cup heavy cream
• 4 tablespoons powdered sugar aka confectioner's sugar
• 1/4 teaspoon vanilla extract

Instructions

Instructions for the Key Lime Pie

1. Preheat oven to 300 degrees Fahrenheit.  This is a delicate pie, so we bake it at the low temperature.
2. In a large bowl, beat the eggs and egg yolks until light and fluffy.
3. Stir in the sweetened condensed milk and heavy cream.
4. Lastly, stir in the key lime juice.
5. Bake in the preheated oven for 15 minutes.
6. Allow the pie to come to room temperature; then refrigerating it.
7. Refrigerative the pie at least an hour before frosting it with the whipped cream topping.
8. Refrigerative the pie for at at least 4 hours, but ideally overnight before serving it.  It actually tastes better the next day.

Instructions for the Whipped Cream Topping

1. Pour the heavy cream in the chilled mixing bowl.  Beat with a whisk or electric mixer, until soft peaks form.
2. Add the vanilla extract.
3. Gradually, add the powdered sugar and beat until firm peaks form.
4. To decorate the pie, scrape the cream in a piping bag.  If you don't have a piping bag, put in in a gallon zip lock bag and cut the tip off.

5. Pipe dollops of whipped cream around the pie, and some in the center.  

Recipe Notes

For the Whipped Cream Frosting, make sure that the bowl and cream are cold when you start beating it.  Also, if you want to front the entire pie, double the recipe.  

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