Our Key Lime Pie is the real deal. Slightly tart, super creamy and yes, it’s yellow, just like an authentic Key Lime Pie should be. It’s simply the best summer pie ever – cool, delicious and oh so easy to make. A tasty tropical dessert brought to you straight from the Florida Keys. There’s even a gluten-free option!
We “2 Cookin’ Mamas” are blessed by being able to live in sunny South Florida. And having an abundance of fresh fruit grown right in our own backyards makes it even better! So, with St. Patricks day tomorrow, what better dessert to give you than an authentic Key Lime Pie, made with our own key limes!
We are also looking forward to our annual vacation to Key West, which is right around the corner, so this will help get us in the proper frame of mind along with a few margaritas. Oh, and by the way, an authentic key lime pie is yellow not green but on St. Patrick’s Day it’s OK to add green food coloring!
This pie is super simple to make, whether you squeeze the actual fruit or use Nellie and Joe’s Key Lime Juice, which is about as close to the real juice as you can get. Just add a little condensed milk, pour into a prepared graham cracker crust or even our delicious gluten-free crust, bake 8 minutes and you’ve got one simply delicious pie.
Perfect to serve for spring and summer dinners or, like me, just make it because you can’t gt enough of it. 🙂
Simply The Best Key Lime Pie
Yield: 8 servings
Take a bite out of this slightly tart & creamy key lime pie and you will think you're in the tropics! It is the real deal & a Florida Keys favorite
20-25 key limes, juiced (about 1/2 cup) (If you can't find key limes I recommend Nellie and Joe's Key West Lime Juice)
1 14-oz can sweetened condensed milk
Graham Cracker Crust (or use gluten-free nut crust)
2 cups graham cracker crumbs
5 Tablespoons sugar
1/2 cup butter
Gluten-free Nut Crust (the gluten-free option)
2-1/2 cups pecans, ground
1/4 teaspoon cinnamon
1/3 cup sugar
4 Tablespoons butter, melted
Whipped cream, optional
Preheat oven to 350 degrees.
Combine egg yolks, key lime juice and sweetened condensed milk. Set aside.
For regular graham cracker crust
Prepare crust by combining the graham cracker crumbs and sugar with melted butter. Press into bottom and up sides of 9? deep dish pie plate. At this stage you can either chill the crust for 1 hour or bake in 350 degree oven for 8 minutes and let cool.
For gluten-free option:
In a medium bowl, mix together pecans, cinnamon and sugar. Melt butter and add to pecan mixture. Once all has been incorporated, press into bottom and up sides of 9? deep dish pie plate.. Refrigerate for at least 30 minutes then continue as directed above.
Pour key lime pie filling into prepared crust. Bake for 15 minutes.
Cool on wire rack then refrigerate.
Just before serving, pipe whipped cream around edge and garnish with lime slices.