Nothing goes together better than fresh Key Lime pie and summer! The crisp flavors of the Key Limes take your taste buds away to a tropical island, there you are… laying on a hammock… beach breeze blowing in your face… ahhhhh…. Uh wait! You’re at work! You can create this simple recipe for yourself with minimum work. Key lime pie is an American dessert made of key lime juice, egg yolks, and sweetened condensed milk in a pie crust. The origin of Key lime pie has been traced back to the late 19th century in the Key West, Florida area. Its exact origins are unknown, but the first formal mention of Key Lime Pie as a recipe may have been made by William Curry.
I have the privilege of teaching American Regional Cuisine at a local community college. One of the regions we visit is Floribbean Cuisine or the Cuisine of Florida. Key Lime Pie is a MUST cook when in this part of the US. My young Chef, Zach Prihoda took on the task of juicing all the Key Limes. I helped him in the end finish off the piping and we plated up the beautiful mini key lime pie.
Key Lime Pie
4.5 ounces of graham cracker crumbs
1.5 ounces of sugar
1.5 ounces of butter, melted
15 ounces of sweetened condensed milk
6 each egg yolk
6 ounces of key lime juice
1 tablespoon of lime zest
8 ounces of heavy cream
2 ounces of powdered sugar
Mix the graham cracker crumbs, sugar in a bowl. Add the melted butter and combine until the mixture resembles wet sand. Press the mixture into a 9” pie pan.
Mix the sweetened condensed milk with the egg yolks in a bowl. Blend in the key lime juice and lime zest. Pour the mixture into the pie crust. Bake pie in a 350* degree oven for approximately 15 minutes or until the filling is set. Be careful not to over bake the pie.
Prepare the topping by whipping the cream with the powdered sugar until medium peeks form. Pipe cream decoratively onto pie.