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real key lime pie from key west

(7 ratings)
Kitchen Crew
By Kitchen Crew

A little piece of Key West! Real key lime pie is not green & does not have a soft pudding texture, but rather gets its pale yellow color from egg yolks and the texture is a firm custard. This recipe comes directly from a food shack on US 1 South in Florida and is loved by everyone who has made it. Try some with a sprinkle of toasted coconut for a little extra tropical flavor.

Blue Ribbon Recipe

Want to take a trip to the beach from your kitchen? This key lime pie will take your taste buds on vacation. The lime filling is smooth and creamy with the perfect amount of tart flavor. Buttery and sweet, the graham cracker crust is the perfect vessel for the key lime filling. The dollop of whipped cream on top cuts the bite of the tart pie. Enjoy a mini-vacation with each bite.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 6 -8 depending on how you cut
prep time 4 Hr
cook time 25 Min
method Bake

Ingredients For real key lime pie from key west

  • CRUST
  • 16
    graham crackers, crushed (about 1 1/2 cups)
  • 3 Tbsp
    granulated sugar
  • 1/2 c
    unsalted butter (1 stick), melted
  • FILLING
  • 4 lg
    egg yolks
  • 14 oz
    sweetened condensed milk
  • 1/2 c
    fresh key lime juice (from approximately 12 key limes)
  • 2 tsp
    grated lime zest
  • WHIPPED CREAM (OPTIONAL)
  • 1/2 c
    heavy whipping cream
  • 2 tsp
    granulated sugar
  • 1/4 tsp
    pure vanilla extract

How To Make real key lime pie from key west

  • Baking graham cracker crust in the oven.
    1
    Preheat the oven to 350 degrees F. To make the crust, mix all the ingredients together using a food processor or wooden spoon. Dump the mixture into a 9-inch pie plate (glass or pre-formed tin) and press it together across the bottom and up the sides, making sure there are no holes. Bake on the middle rack for 10-12 minutes, or until lightly browned. Remove from oven and move to a rack to cool. Note: Do not turn off the oven, as you will be baking the next portion of the pie momentarily.
  • Beating egg yolks until they're thick and yellow.
    2
    To make the filling, add the egg yolks to a stand mixer with the whisk attachment. Beat on medium speed until they are thick and turn yellow. Do not overmix!
  • Sweetened condensed milk and lime juice incorporated.
    3
    Turn the mixer off, add the sweetened condensed milk, and turn the mixer on low. With the mixer running, drizzle in 1/2 of the lime juice. Once the lime juice is mixed in, add the other half of the juice and the zest and continue to mix until fully incorporated (just a few seconds).
  • Filling poured into the graham cracker crust.
    4
    Pour the mixture into the baked pie shell.
  • Baking key lime pie in the oven.
    5
    Bake for 12 minutes to set the yolks. Remove pie from the oven and let cool to room temperature. Once fully cooled, refrigerate for approximately 2 hours to set.
  • Whipping cream, sugar, and vanilla whipped together.
    6
    To make the whipped cream, combine all ingredients in a medium stainless steel bowl and whisk by hand until creamy peaks form. (You can also do this in a stand mixer with the whisk attachment.)
  • A slice of Real Key Lime Pie From Key West on a plate.
    7
    To serve, slice and top with whipped cream.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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