About this time of year in the Mid-Atlantic, we are longing for tropical weather. Therefore, we have decided to “travel” to Florida for some Key Lime Pie!
This dessert is the state pie of Florida and pays tribute to the delicious Key Lime fruit, named after the place where it grows so well, the Florida Keys.
The Key Lime is smaller and has a stronger flavor than the more common Persian Lime and is delicious in desserts. The Key Lime is also known as “Mexican Lime” and gets its name as the Florida Keys is the place where the fruit was first thought to be grown in large volumes. These days, Key Limes are also grown in California and Mexico. The recipe for the pie is first thought to have appeared in 1940, though recipes for “Magic Lemon Pie” and “Icebox Lime Pie” were published earlier by Borden (to promote its sweetened condensed milk) and the Miami Herald respectively.
The whipped cream is not traditional, but we like how it complements the strong lime flavor.

Key Lime Pie


1 1/2 c Graham Crackers (about 10 full-sheet crackers)
1/4 c Sugar
6 T Unsalted Butter, melted and cooled

1 14-oz Can Sweetened Condensed Milk
1/2 c Key Lime juice
4 Egg Yolks

Preheat the oven to 350 F.

Make the crust: Break up graham crackers a bit and combine with sugar in a food processor. Process until crackers are crumbs. In a separate bowl, combine graham cracker mixture and melted butter and mix until combined.
Put mixture into pie pan and press evenly into pan. (A metal measuring cup works well to press the crust into place). Bake at 350 F for 8 minutes. Let the crust cool while you prepare the filling.

Make the filling:
Beat egg yolks lightly. Add condensed milk and mix well. Add in lime juice and blend until combined.
Pour into crust. Refrigerate until set, at least 4 hours or overnight. If desired, add whipped cream. (The cream is not traditional but it is delicious!)

Inspired by a recipe from Maida Heatter’s “New Book of Great Desserts”