For 10 years, I’ve allowed my editor and publicist, Mollie Page, to include her Key Lime pie recipe in The Florida Domicile Handbook. She kept insisting that it was the best IF made with fresh key lime juice. I have not heard any complaints or received any bills from emergency rooms, so I’m guessing readers are pleased.
I’ve enjoyed my share of key lime pies since moving to Florida in the early 1990s. I’ve even found my way to Key West and tried an original at Pepe’s Cafe.
As a new Florida resident, I encourage you to bake your first Key Lime pie using the same recipe Mollie has shared in the book.
Key Lime Pie
4 large egg yolks
1 (14 oz.) can sweetened condensed milk
1/2 cup key lime juice
Baked 9 inch graham cracker crust
Whipped cream for garnish
*Beat eggs until thick and light yellow.
Add sweetened condensed milk. Stir in half of the juice until blended. Add remaining juice and blend in. Pour mixture into Graham Cracker pie shell (recipe below). Bake at 350°F for 12 to 15 minutes until set. Cool pie and chill in refrigerator. Top with whipped cream before serving.
Graham Cracker Crust
1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
*Combine and press into bottom and up sides of a 9” pie pan. Bake in 375°F oven for 6 to 8 minutes until lightly browned. Place on rack to cool. Note: It can take up to 12 whole small key limes (6 Persian limes) to make 1/2 cup of the juice. You can use Persian limes, or substitute lemon juice for half the amount of juice to get the key lime flavor kick. Hint: Peak key lime season is during the summer months. You can juice the limes and freeze them in ice cube trays then transfer them to sealable plastic bags where they can be stored in your freezer for future pie use.
If you are not keen on baking your own Key Lime pie – here is a list of the best Key Lime pies in the Florida Keys according to Nicole Danna of The Miami New Times.