Key Lime Pie
Florida's official state pie is a beloved treasure of the Sunshine State. Made with authentic Key limes - smaller, seedier, and more aromatic than Persian limes - this creamy, tangy pie with a hint of Florida orange zest captures the essence of the Keys.
Equipment Needed
- 🥧 9-inch pie dish
- 🍋 Citrus juicer
- 🔧 Microplane or zester
- 🥣 Mixing bowls
- 🔥 Kitchen torch (optional)
- ⚡ Electric mixer
Instructions
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1
Make the Graham Crust
Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and salt. Stir in melted butter until mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes until lightly golden and fragrant. Let cool while making the filling.
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2
Juice the Key Limes
Cut Key limes in half and juice them. Key limes are small (about the size of a golf ball), so you'll need 20-25 to get 1/2 cup of juice. A citrus reamer works best. Strain the juice to remove seeds and pulp. Zest several limes before juicing.
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3
Make the Filling
In a medium bowl, whisk egg yolks until slightly thickened and lighter in color, about 2 minutes. Add the sweetened condensed milk and whisk until smooth. Gradually add the Key lime juice, whisking constantly. Fold in the Key lime zest, Florida orange zest, and salt.
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4
Fill and Bake
Pour the filling into the cooled crust. Bake at 350°F for 15 minutes until the filling is just set - it should jiggle slightly in the center when gently shaken. The filling will continue to set as it cools. Do not overbake.
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5
Cool the Pie
Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight. The filling needs to be completely cold and set before adding the meringue.
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6
Make the Meringue
In a clean, dry bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar while beating on high speed. Continue until stiff, glossy peaks form and sugar is dissolved (rub a bit between your fingers - it shouldn't feel gritty). Beat in vanilla.
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7
Top the Pie
Spread meringue over the chilled filling, making sure to seal it to the crust edges to prevent weeping. Create decorative peaks and swirls with the back of a spoon.
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8
Toast the Meringue
Use a kitchen torch to carefully brown the meringue peaks until golden. Alternatively, place under a broiler for 1-2 minutes, watching constantly - it can burn quickly. The toasted meringue adds visual appeal and a subtle caramelized flavor.
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9
Garnish and Serve
Garnish with thin Key lime slices and a sprinkle of zest if desired. Serve immediately after torching the meringue, or refrigerate and serve within a few hours. The pie is best enjoyed cold.
Tips & Variations
- Authentic Key Limes: True Key limes (Citrus aurantifolia) are smaller, rounder, seedier, and have a more complex, floral aroma than Persian limes. They're available in Florida markets and some specialty stores. The juice is more yellow than green.
- Key Lime Juice Shortcut: Bottled Key lime juice (like Nellie & Joe's from Key West) is an acceptable substitute and saves considerable time. Use the same amount as fresh juice.
- Florida Orange Twist: The hint of Florida orange zest is a unique addition that brightens the flavor. Use juice oranges like Valencia or Hamlin for the most authentic Florida taste.
- No-Bake Tradition: Some purists argue authentic Key lime pie shouldn't be baked - the acid in the lime juice "cooks" the egg yolks. If you prefer, skip step 4 and let the filling set in the refrigerator for at least 4 hours.
- Whipped Cream Alternative: In the Keys, many prefer fresh whipped cream over meringue. It's lighter and lets the lime flavor shine. Top with sweetened whipped cream just before serving.
- Color Note: Authentic Key lime pie has a pale yellow color, NOT bright green. If you see green Key lime pie, it likely contains food coloring or Persian limes.