My first experience with a Key Lime Pie was back in 1995 when I was in Boca Raton Florida for my 3rd semester to do my externship for the Culinary Institute of America.
I’d never had a Key Lime Pie before! But from that moment on, I was hooked.
I know I say it with all my desserts, but Key Lime Pie really is my favorite pie! (Until Thanksgiving, then it’s Pumpkin!)
When I owned my bakery I also made this recipe into individual tartlettes. It was an afternoon ritual to devour at least one a week throughout the entire summer months!
So now with this new chapter of my life, I could not think of any better way to honor my new home state of Florida other then with an authentic Florida Key Lime Pie!
However I had a heck of a time trying to find Florida Key Limes here in Florida! I honestly found them easier when I lived in Jersey!
But never fear Nellie & Joe’s is here, with authentic Key Lime Juice found in just about every supermarket or you can pick some up here on Amazon
I make a pretty hefty pie as you will see below in the recipe ingredients. But my pie plate is a deep dish 9″. If you prefer to make a smaller pie, just halve the entire recipe and use a smaller 8″ aluminum pie plate (your bake time will be a little less too!)
Now the only question remains, are you Meringue? Or are you Whipped Cream? When it comes to the icing for this classic pie?
I have always been Fresh Whipped Cream and with this coconut graham cracker crust……no matter where you live, this pie screams welcome to the sunny state of Florida!
Preheat oven to 350°F (177°c)
- Graham Cracker Crumbs 1 cups (100g) (or 1 prepared pie crust)
- Sweetened Flaked Coconut toasted ½ cup (43g)
- Granulated Sugar 6 Tablespoons (75g)
- Unsalted Butter 6 Tablespoons (85g)
- Melt the butter and then combine all ingredients together in a medium sized mixing bowl.
- Mix just until it resembles wet sand and press into the bottom and sides of a 9" pie plate.
- Bake for 10 - 12 minutes at 350°F or until just beginning to turn golden brown on the edges
- Cool while you prepare the filling
The whipped cream icing will begin to breakdown over time, so it is best to consume before the 4th day.
For those using a meringue icing the same rules apply
- Combine the sweetened condensed milk with the egg yolks and whisk smooth
- Slowly pour in the lime juice while continuing to whisk until it is all incorporated.
- Pour into the prepared, baked and slightly cooled pie crust and bake in preheated 350° (177°c) oven for approximately 30-35 minutes or until it is only slightly jiggly (Not liquidy!) in the center- it should wiggle like jell-O. (See video for demonstration)
- Turn off the oven and leave pie in for another 5 minutes.
- Cool completely before icing with your choice of icing, or enjoy this pie naked! (the pie, not YOU! Well, I guess you can be naked too...but this is a family channel! LOL)
Be sure to store this pie in the refrigerator at all times.
This pie can be frozen (without the icing) for up to 2 months, wrapped well
- Egg Whites 4 (120g)
- Cream of tartar ¼ teaspoon
- Confectioners Sugar ¾ cup (85g)
- Whip the egg whites in high speed with a whip attachment until foamy.
- Add the cream of tartar and continue whipping until it has doubled in volume, about medium peaks.
- Add the sifted confectioners sugar by the heaping tablespoons and beat to stiff peaks, stiff and glossy.
- Pile onto the Key Lime Pie and use a blowtorch if available to get it nicely toasted