Last Updated on February 7, 2024
Looking for the perfect Florida pie? You can’t beat this tasty, quintessential dessert: Authentic Florida’s Key Lime Pie.
Although there has been a push to make Strawberry Shortcake the state’s official dessert, our hearts are with the Key Lime Pie.
It’s perfect with Florida seafood or any light dish … and is an ideal way to finish almost any meal.
Authentic Florida’s Key Lime Pie Recipe
We like to make the pie with fresh key limes but realize they are increasingly harder to find.
Generally, we buy key limes from the farmer’s market, or in the absence of key limes, we use local limes.
We also use fresh limes in place of bottled key lime juice. Many use bottled juice and are happy with the results. Whatever your choice is … Enjoy.
Table of contents
What makes a good pie?
You hear a variety of opinions on what makes a key lime pie good. We can tell you one thing for sure.
If the key lime pie is green, it is probably not an authentic Florida key lime pie. The recipe we share below has a perfect balance of flavors.
Key Lime Pie Ingredients
Pie Crust
- ⅓ of a 1-pound box of graham crackers
- 5 Tablespoons of melted unsalted butter
- ⅓ cup of sugar
Pie Filling
- 4 egg yolks
- 2 teaspoons of lime zest – be sure to zest before you squeeze the juice.
- 1 (14-ounce) can sweetened, condensed milk
- ⅔ cup of freshly squeezed lime juice (approximately 24-36 limes depending on the freshness of limes), or 6-8 regular fresh limes (again, depending on freshness.
Meringue Topping
- 4 egg whites
- ¼ tsp cream of tartar
- 2 tablespoons of sugar
How To Make Authentic Florida Key Lime Pie
Step One
Preheat the oven to 350°.
Break up the graham crackers and place them in a food processor and process the crumbs.
If you don’t have a food processor, place the crackers in a large plastic bag; seal and crush the crackers with a rolling pin.
Add the melted butter and sugar and pulse or stir until combined.
Step Two
Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge.
Lightly form a border up the sides.
Bake the crust at 350° until set and golden for 8 minutes.
Set aside on a wire rack, let cool. Leave the oven on.
Step Three
For the filling, using a rasp or grater, grate 2 teaspoons of the lime skin.
Then, using a hand press, squeeze ⅔ cup of key lime juice by cutting each lime in half and placing it in a press (they are usually too small for a juicer).
Step Four
Next, separate the egg yolks from the whites.
Set aside the egg whites for the meringue if you want to use them later.
Have your sweetened condensed milk opened, your juice finished and your zest ready for the next step.
Step Five
In an electric mixer with the wire whisk attachment, beat the 4 egg yolks and 2 teaspoons of lime zest at high speed until very fluffy, about 5 minutes.
Gradually add the can of condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the ⅔ cup of lime juice, mixing just until combined, no longer.
Step Six
Pour the mixture into the crust.
Bake at 350° for 10 minutes, or until the filling has just set.
Cool on a wire rack.
Step Seven
For the topping, with a mixer, beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until forming stiff peaks.
Spread over the filling and seal to the edge of the crust.
Bake at 400° for 5-8 minutes or until the meringue is golden brown.
**Note: Watch the oven and don’t take your eyes off the meringue, it could brown quickly.
Step Eight
Place in the refrigerator and let it chill for 2-3 hours.
Authentic Florida Key Lime Pie
You can’t beat this tasty, quintessential dessert: Authentic Florida’s Key Lime Pie.
Ingredients
Pie Crust
- ⅓ of a 1-pound box of graham crackers
- 5 Tablespoons of melted unsalted butter
- ⅓ cup of sugar
Pie Filling
- 4 egg yolks
- 2 teaspoons of lime zest - be sure to zest before you squeeze the juice!
- 1 (14-ounce) can sweetened, condensed milk
- ⅔ cup of freshly squeezed lime juice (approximately 24-36 limes depending on the freshness of limes), or 6-8 regular fresh limes (again, depending on freshness)
Meringue Topping
- 4 egg whites
- ¼ tsp cream of tartar
- 2 tablespoons of sugar
Instructions
- Preheat the oven to 350 degrees F.
- Break up the graham crackers; place in a food processor and process the crumbs. If you don’t have a food processor, place the crackers in a large plastic bag; seal and crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined.
- Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Lightly form a border up the sides. Bake the crust at 350 degrees until set and golden for 8 minutes. Set aside on a wire rack, let cool. Leave the oven on.
- For the filling, using a rasp or grater, grate 2 teaspoons of the lime skin. Then, using a hand press, squeeze ⅔ cup of key lime juice by cutting each lime in half and placing it in press (they are usually too small for a juicer).
- Next, separate the egg yolks from the whites. Set aside the egg whites for the meringue if you want to use them later. Have your sweetened condensed milk opened, your juice finished and your zest ready for the next step.
- In an electric mixer with the wire whisk attachment, beat the 4 egg yolks and 2 teaspoons of lime zest at high speed until very fluffy, about 5 minutes. Gradually add the can of condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the ⅔ cup of lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake at 350 degrees for 10 minutes, or until the filling has just set. Cool on a wire rack.
- For the topping, with a mixer, beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until forming stiff peaks.
- Spread over filling and seal to edge of crust. Bake at 400 degrees for 5-8 minutes or until meringue is golden brown. Note: Watch the oven and don’t take your eyes off the meringue, it could brown quickly. Place in the refrigerator and let it chill for 2-3 hours.
Notes
- If you want to use a store-bought graham cracker crust, rather than making your own, you can find in the freezer section of most grocery stores.
- If you prefer to use whipped cream, rather than meringue, substitute for the above meringue topping
NOTE: This Florida Key Lime Pie Recipe first appeared on AuthenticFlorida.com on November 15, 2015.
Looking for more ways to enjoy Key Lime Pie?
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