This post contains affiliate links.
Key Lime Pie is a Florida Institution, and we take that heritage seriously at the Key Lime Kitchen! After all, we can’t live up to our name if we don’t deliver a pie that’s beyond good. This recipe has been thoroughly tested and refined and includes a few special ingredients to elevate it to the next level.
Sure, the Publix bakery does a pretty good job for $9.99, but let’s face it—that pie doesn’t come close to what we’re about to make. Ready to make the best Key Lime Pie you’ve ever had? Let’s dive in.
Contents
What's So Special?
It’s all in the details! First, we make the crust with brown sugar and a bit of cinnamon, which perfectly complements the key lime’s tartness.
We use fresh key lime juice – read our post: What is a Key Lime?
Next, we added some sour cream to the fill for extra creaminess and to reduce the acidity of the citrus.
These small improvements to the traditional recipe make our version a cut above.
Things to Do in Advance
Squeeze the Key Limes
This can be done 2-3 days before, and the juice will stay good in the fridge, or you can freeze it. The juice will be good for at least a month in the freezer, probably longer, but things get forgotten in the black hole, so label and date everything carefully.
Crush the Graham Crackers
It’s easiest to do in a food processor, but you can do it old-school with a plastic bag and a rolling pin. Make sure all the big pieces are broken apart. Store the crumbs in an air-tight container for up to a month.
Making the Crust
This is a little finicky and takes some time to shape well, but it can certainly be done ahead and stored in the fridge.
Things the went wrong...
You can make the crust beforehand, but it did not go well when I stored the graham cracker crust mixture in the fridge because it got too hard to work with. Shape the crust and bake before you refrigerate.
Also, storing the pie filling in the fridge did not go well. It seemed to change the texture, so make the filling immediately before you bake it.
share this post
Florida Key Lime Pie
Discover the ultimate recipe straight from a Florida native! With a few surprise ingredients that add a unique twist, this pie is guaranteed to be extra special and absolutely unforgettable
Ingredients
CRUST
1 1/2 cups graham crackers, 160 grams
1/3 cup light brown sugar, 75 grams
6 tablespoons unsalted butter, melted, 75 grams
1/4 teaspoon salt
1/2 teaspoon cinnamon
FILLING
3/4 cup key lime juice, freshly squeezed, or 1 cup for a more tart flavor, you can substitute green limes if key limes are unavailable.
28 ounces sweetened condensed milk, 2 cans
4 egg yolks
1/2 cup sour cream, 130 grams
WHIPPED CREAM
1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract
DECORATIONS, optional
edible flowers
blueberries
fresh key lime
Instructions
-
MAKE THE CRUST – Read more about making a Graham Cracker Crust
- Preheat the oven to 350°
- Combine graham crackers, light brown sugar, cinnamon, and salt in a large bowl and stir together.
- Melt the butter and add to the bowl. Stir together until it resembles beach sand, then put into a 9″ pie. Shape the crust with a spoon or measuring cup so it is smooth and firmly packed in the corners.
- Bake at 350° for 8 minutes.
- Cool completely on the countertop for at least 30 minutes, and leave the oven on at 350° to stay heated for the pie.
-
MAKE THE FILLING
- Separate the eggs and reserve the whites for another use.
- Whisk together the lime juice, sweetened condensed milk, sour cream, and egg yolks in a stand mixer until smooth.
- Pour into the crust and cook at 350° for 20-25 minutes. It should be set but can be a bit jiggly in the middle. If you bake it too long, it can crack.
- Cool on the counter for at least an hour, then move to the fridge.
-
MAKE THE TOPPING
- Combine the heavy whipping cream, confectioners’ sugar, and vanilla in a stand mixer until peaks are formed. If you beat too long, you will make butter.
-
DECORATE
- Bring out your creative side and top with whipped cream. I used a piping bag and a large star tip for the pie in the photo, but this is up to you and your individual creativity.
- Chill for at least an hour before serving.
Notes
This is an easy, quick recipe, so there is no need to freeze a whole pie. However, freezing lime juice is a great idea! It’s the most time-consuming part of the whole recipe, so do a bunch at once and keep it for other uses.
- Category: Dessert
- Cuisine: American
share this post
