Recipe: Key Lime Pie
In April, my dad and I embarked on a road trip through the Florida Keys. What started out as a good old-fashioned drive from Key Largo to Key West turned into a quest to find the best slice of key lime pie.
We ate a lot of key lime pie. We ate it as pie and on sticks. We tried it in jars and covered in syrup. We tried it with meringue and without. We ate it outside and inside. We even tried a gluten-free version. We ate it every which way and, while each had their own distinct flavor and texture, there was one that stole our hearts.
The Best Key Lime Pie in the Florida Keys
The final stop on our key lime pie quest was Kermit’s, which is said to be the holy grail of key lime pie. We tried blueberry, strawberry, gluten-free, Belgian chocolate-dipped, and of course good-old fashioned traditional served up with a dab of homemade whipped cream. No meringue here!
Here is the recipe for their classic key lime pie. Try it and let us know what you think. Do you agree that it is the best?
Key Lime Pie
Serves8 to 10
(14-ounce) cans sweetened condensed milk
large egg yolks
- 1/2 cup
Kermit's Key Lime Juice
(9-inch) prepared graham cracker crust
Whipped cream, for serving
Arrange a rack in the middle of the oven and heat to 300°F.
Place the sweetened condensed milk and eggs in a large bowl and beat with an electric hand mixer on medium speed until smooth. Add the key lime juice and blend again until smooth. Pour into crust.
Bake for 15 minutes. Let cool 15 minutes before refrigerating until thoroughly chilled. Serve ice cold with fresh whipped cream.
Storage: Leftover pie can be wrapped and stored in the refrigerator for up to 4 days.