The Key lime is smaller than the more common Persian lime and is rounder, with a color more yellow than green. Outside of Florida and Mexico, where it is called limon, the Key lime is usually available only in Hispanic specialty markets. Key lime pie became popular in the Florida Keys in the 1850s. The first Key lime pies were baked in a pastry crust and topped with a meringue, but now they are frequently baked in a graham cracker crust and served with a whipped cream topping. Key lime pie can also be served frozen, if desired. If true Key limes are not available, the juice from regular Persian limes will suffice, but the pie should be called a lime pie rather than a Key lime pie.
- 1 cup plus 1 tablespoon graham cracker crumbs
- ¼ cup granulated sugar
- ¼ cup butter, melted
- 2 cups sweetened condensed milk
- 6 egg yolks
- ¾ cup key lime juice
- 1 tablespoon key lime zest
- 1 cup heavy cream
- ½ cup confectioner’s sugar, sifted
Preheat the oven to 350°F.
Combine the graham cracker crumbs and sugar.
Add the melted butter and combine until the mixture resembles wet sand; press the mixture into a 9-inch pie pan.
Whisk the condensed milk with the egg yolks and blend in the lime juice and zest. Pour the mixture into the pan with the piecrust.
Bake for approximately 15 minutes or until the filling is set; let the pie cool at room temperature for 1 hour. Be careful not to over-bake the pie.
Prepare the topping by whipping the cream with the sugar, be careful not to over-mix the cream. Garnish pie with whipped cream.