This Key lime pie is full of clean and bright notes, and it's surprisingly simple to make — and easy to love.
Key limes originated in Southeast Asia then were subsequently cultivated in North Africa, the Middle East and Spain. They have been grown in the Florida Keys since the 1500s, when Spanish explorers were trading in the Carribean and Americas. Now you can find Key limes in Florida as well as many other regions — Mexico, California, Texas and parts of Central America.
Key limes are small, dotted with a few brown spots, yellowish as opposed to green, and packed with flavor. After tasting the traditional Persian lime (the darker green ones you find year-round in most groceries) alongside the Key lime, it was clear that the Key limes were more tart, yet also more sweet. They had more flavor all around and I can see why they are the star of such a classy dessert.
I first made this pie for Thanksgiving — yes, Thanksgiving. I am all for the traditional autumnal flavors of cinnamon, nutmeg, ginger and cloves, but this refreshing dessert might bring a much-needed contrast to the holiday dessert table.
I was also surprised at how easy the pie was to assemble. Requiring only a handful of ingredients and minimal effort (compared to other pie treats), it is a great addition to any dessert table. I think it would balance out a pumpkin or pecan pie perfectly. The citrus zest leaves your palate alert and inspired. I love it plain, but often it's served with a meringue topping or whipped cream.
Key Lime Pie
Makes 1 pie. Adapted from Martha Stewart.1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons sugar
Pinch salt
1 14-ounce can sweetened condensed milk
4 large egg yolks
1/2 cup Key lime juice, from about 12 limes
2 teaspoons Key lime zest
Whipped cream for garnish (optional)
Heat oven to 375°F. Grease an 8 or 9-inch pie or tart pan. Place graham cracker crumbs, butter, sugar and pinch of salt in a large mixing bowl, stirring until combined. Dump this sand-like mixture into the tart pan and press evenly to create a thin crust. Bake for about 10 minutes. Remove from oven and cool on a wire rack.
Lower oven to 325°F. In a large bowl, mix together the lime juice, zest, egg yolks and condensed milk. Pour into crust and bake for 15 minutes. Remove from oven, cool on a wire rack and refrigerate until serving.
Related: Reader Tip: Juice Key Limes with a Garlic Press
(Images: Leela Cyd Ross)
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I see egg yolks in the ingredient list, but there's no mention of them in the directions.
Interesting. Why is this key lime pie orange? I've never had mine turn out that color even though my ingredient list is similar....
I'm guessing the color discrepancy has more to do with the photo than the pie itself.
I have always gone with Ina Garten's recipe, and that calls for regular limes (cheaper, easier) and is very tasty. It's also frozen which is nice...
I think the color comes from the egg yolks.
This is a great idea as a contrast to heavier Thanksgiving flavors! And one of my husband's favorite desserts. Might just have to add this to the menu plan... (Also love that since it's best cold it's good for making the day before. If we can only resist eating it...)
Fundue,
Add the yolks with the rest of the filling ingredients.
hi folks! the key lime is indeed a rich yellow color (due to all the egg yolks). It does appear a little on the orange side due to the lighting -- some people add green food coloring to their key lime pies, but traditionalists are not keen on this practice. It was a rich and delicious pie!
egg yolks are in the ingredients and the 2nd paragraph about what to mix together....
oh and key limes have a delicate more exotic taste than regular...although not as tart
This reminds me of many happy memories of lunch in Florida...fried oyster sandwiches followed by key lime pie...and black coffee!
yum. i'll have a slice, and then another? sounds delicious, and so do fried oyster sandwiches (misscis) florida sounds nice also this time of year
Thank you for posting *real* key lime pie, because it *is* easy. I was afraid from the title that it would be a mock KLP, or a lite version, or a Semi-Ho(memade) version using off-the-shelf crust and filling ingredients.
Beige to slightly orange will be the color based on the richness of the yolks.
Bottled key lime juice is acceptable, and only a small step down. Unlike bottled lemon juice, the bottled key lime stuff is pretty good.
This is very similar to mine but I can rarely get key limes even in Virginia, so I opt for key lime juice (Nellie and Joe's), 1/2 cup I believe. I also liven up the crust with toasted nuts (pecans or walnuts), toasted cocoanut, and a sprinkle of kosher salt. It takes the humble key lime pie into the heavens.
The easiest way I've found to juice key limes is to cut them in half and squeeze them in a (thoroughly cleaned, of course) garlic press.
My grandmother sometimes used to change up her key lime pies by making them with a ladysfinger crust. The contrast with the tart filling is quite nice, and the rounded tips form a lovely rim around the pie.
Wonderful pie! The hardest part about it is making the crust. You can also use a regular flour-based crust, baked and cooled. Though many associate a crumb crust with key lime pie, the flour crust is quite traditional and cuts the sweetness a little.
If you are so inclined, you can serve the filling as a pudding and just top with a sprinkle of crumb crust mixture as garnish.
Um, yum. Saving this to make as soon as I can get some time.
No key limes in VA? I have them up in New Hampshire/Maine....just bought a bag the other night to make preserved limes.
Key limes are indeed a much yummier flavor for this than regular limes. It makes you feel like you've never truly tasted limes until you've had a key lime. I love the idea of using a garlic press to juice them. Might have to try that out.
Having made many, many, many key lime pies for my husband (it's his favorite), here is my two cents' worth: Tip #1--I once lovingly juiced a bag of key limes so that I could make the pie with fresh juice, and it wasn't worth the trouble. The bottled key lime juice (and there are good brands, like Nellie & Joe's) has a more consistent level of acidity and yields a better result. Tip #2--add an ounce (2 tbsp.) of tequila (dark or white--you pick) to the filling. More is not necessarily better; at some point, the liquor flavor can be overwhelming. Tip #3--use the leftover egg whites and make a meringue instead of topping the pie with whipped cream. The key lime pie world is split about 50-50 on appropriate toppings, and meringue is less cloying than whipped cream.