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Key lime pie

· Dessert

A pie with a creamy, tart Key lime filling made with condensed milk, on a graham cracker crust.

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Key lime pie: A pie with a creamy, tart Key lime filling made with condensed milk, on a graham cracker crust.
Photo: Kimberly Vardeman · CC BY 2.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 230 min🍽 8 servings📊 Easy🏷 Commonly associated🌱 Vegetarian
Preparation
25 min
Cooking
25 min
Waiting and resting
180 min

History

It is the signature dessert of the Florida Keys, where the small, aromatic Key lime grows. It became popular in the late 19th and early 20th centuries, when canned condensed milk made it possible to prepare the filling without fresh refrigeration, something valuable on the islands before the railroad arrived.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Mix the crackers with the sugar and butter; press into a pan to form the crust.

  2. 2

    Bake the crust at 175 °C for about 8 minutes and let cool.

  3. 3

    Beat the yolks with the zest until pale.

  4. 4

    Stir in the condensed milk and then the lime juice until you have a smooth filling.

  5. 5

    Pour over the crust and bake 12 to 15 minutes until set but not browned.

  6. 6

    Chill completely in the refrigerator and serve with whipped cream.

Cooking tips

  • Bake the base for 8 minutes, then the filling for 12-15; the 3-hour chilling period is included in the total.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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