🥧 Key lime pie
Key lime pie is an American dessert of tart lime custard in a crumbly graham cracker crust. The filling is simply lime juice whisked with sweetened condensed milk and egg yolks, briefly baked until set, then chilled. It is sharp, sweet and creamy, and is served cold in wedges.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g graham crackers, crushed
- 70 g butter, melted
- 1 tbsp sugar
- 400 g sweetened condensed milk
- 4 egg yolks
- 120 ml fresh lime juice
- Zest of 2 limes
Method
- Mix the crushed crackers, butter and sugar, press into a 23 cm pie dish and bake at 180 °C for 10 minutes.
- Whisk the egg yolks and lime zest, then whisk in the condensed milk and lime juice until smooth.
- Pour into the crust and bake for 15 minutes until just set.
- Cool, then chill for at least 3 hours before slicing.
How to make it lighter
- Cut 10 slices instead of 8.
- Use a thinner crust with less butter.
- Serve with fresh berries rather than an extra topping.
History
The pie is associated with the Florida Keys and the small, aromatic Key limes grown there, and with the late 19th century, when canned condensed milk became common in the islands. Who first made it is not documented, though local stories credit cooks in Key West. It is now the official state pie of Florida.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →