Transfer to the refrigerator to chill for at least 4 hours or overnight.Pour filling into the pie crust and bake at 350º for 10 minutes.Add Key lime juice and whisk until smooth.Combine sweetened condensed milk and egg yolks in a large mixing bowl blending until smooth with a whisk.Press into a 9-inch pie pan and bake 6 – 8 minutes at 350º.Add melted butter and stir until the mixture resembles wet sand.Combine graham cracker crumbs, sugar and cinnamon in a bowl and mix together until well combined.whipped cream for serving and lime slices for garnish.1/2 cup fresh squeezed Key lime juice or Nellie & Joe’s bottled Key lime juice.Key Limes are more tart and acidic than ordinary limes, and that’s the “key” to getting a filling that’s not too tart and not too sweet.Ī visit to Florida is not complete without a slice of our state dessert! Key Lime Pie Recipe – The Best Authentic Florida Key Lime Pie Recipe Ingredients Do not use an ordinary lime, and don’t even touch that little green plastic bottle of lime juice, or you will be disappointed. The best Key Lime Pies use real, fresh-squeezed key lime juice. So, why are some Key Lime Pies so much better than others? Key Lime Pie filling has just 3 basic ingredients – key lime juice, sweetened condensed milk and eggs. This is the best, most authentic Florida Key Lime Pie Recipe…not too tart, not too sweet, just a perfect slice of paradise. The extra large tips are great for making a quick rim of stars or flowers around pies or icing cupcakes.Key Lime Pie Recipe – The Best Authentic Florida Key Lime Pie Recipe Sorry about the pun, but I used a large tip from this Ateco set. I used 6 to help bind it better and to reduce the sweetness. In fact, the original crust called for only 5 tablespoons of butter. It's not especially tart (though you could add a pinch of citric acid and fix that!), and it has a very thick and crumbly crust. Which brings me to this recipe, which curbs the sweetness with egg whites.It's not quite as smooth as some other key lime pies, but the beaten egg white that’s folded into the filling curbs the sweetness and helps tame the chalkiness of the condensed milk, which is a huge benefit. This might be why there have been so many additions to recipes -cream, sour cream, even melted ice cream to tame that chalky sweetness. I realize that is subjective and it's just my opinion, but I've had some sickeningly sweet and a little too chalky tasting KLP. I've had some really tart Key Lime Pie at restaurants! Curbing the Sweetness In my family, the more mouth puckering, eye squinting tartness the better, but pastry chefs have to feed the masses, so restaurant pie rarely hits the tartness. The level of tartness is also subjective. So now that the filling is out of the way, how about the topping? Some say Key Lime Pie *must* be topped with meringue, while others believe it's best with whipped cream. Fresh Key lime juice is good too, but a real pain and not necessarily worth it unless you have access to some amazing fresh Key limes. My personal favorite is Nellie & Joe's, which is at most USA grocery stores.

To really call it Key Lime Pie you should make it with Key lime juice, not Persian lime juice.

So you can be authentic and enjoy the convenience of condensed milk! And then there's the lime juice. It was used in early versions, because before the 1930s, it was difficult to get fresh milk to The Keys. Condensed Milk and Nellie & Joe'sĪnother thing we can agree on is that condensed milk is authentic.

Limes are green and green is pretty, but true Key lime pie is more of a yellow. However, no one ever argues about the color, which we all know should not be green. Even though its exact origin is unknown (though historians trace it back to Bahamian settlers), people claim it's only 'authentic' if X,Y or Z. If you want to start an argument, put a bunch of people together and serve Key Lime Pie. Slice of Key Lime Pie It Should Not Be Green

Original key lime pie recipe key west